Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

aidensnd

Freezing Chocolates & Confections

Recommended Posts

I have frozen chocolates a couple of times now and have been fairly happy with the result. I have only done this for stuff to eat at home when I have made too much to eat.

I may have lost a little bit of shine but I'm not that good yet that you would notice and I have done very little with coloured/painted shells so no experience of freezing those.

I pack up a small selection of different ones in each bag so I can take out a whole bag at a time. I do not have a vaccum pump so I carefully wrap in soft kitchen paper and then double wrap in plastic. As noted above they get put in the fridge to cool before freezing and then when they come out again straight into the fridge for a day and then left in the bag on the counter for a day before opening.

I am hoping this freezing process will help me do some taste comparisons later on so I can see if I like the same recipe with one chocolate more than another. I am hopeless at remembering how something tasted even a few days back.

The fillings I have frozen include ganache, fondant and marzipan. I have not tried any caramel or fruit jelly based stuff.

Jill

Share this post


Link to post
Share on other sites

i like the tempering process that is being discussed: fridge, then freezer, then fridge, then room temp.

i've never frozen chocolates, but i'd like to hear what people find when they do freeze relatively liquid fillings. if there's more water available to freeze, does the filling expand more than more solid fillings? so do you get more cracking due to expansion?

i can't remember what wybauw said, so i'll have to check the greweling book.

let us know how it goes mary!

Share this post


Link to post
Share on other sites

Andrew Shotts also informed our class of the freezing option. (The reaction from most of us was You can what?! :cool: ) It's changed the way I make things since I can now make a whole batch and not worry about waste. I recently went through the process as described aboved and the results were fine. What I froze included a chocolate with a layer of raspberry pate de fruit and a layer of raspberry ganache. The inside was as before freezing. I noticed the outside did loose a bit of shine, but not bad. I decided next time to use smaller containers, since I did have some extra room and though I did try to add some filler, it would be better to have less air in there. (I don't have vacuum.)

I also realized if I use smaller containers, I can be more selective about what I defrost; not having to taking out a whole batch if I don't need it. Especially since the process takes several days.


Edited by cheripie (log)

Share this post


Link to post
Share on other sites
i like the tempering process that is being discussed: fridge, then freezer, then fridge, then room temp.

i've never frozen chocolates, but i'd like to hear what people find when they do freeze relatively liquid fillings.  if there's more water available to freeze, does the filling expand more than more solid fillings?  so do you get more cracking due to expansion?

i can't remember what wybauw said, so i'll have to check the greweling book.

let us know how it goes mary!

Alana,

I believe that JPW said that he does freeze chocolates, at least at home to save for guests.

I know it's a common practice in France, using the methods already described by others' posts.

Share this post


Link to post
Share on other sites

Hi,

What david said is exactly what we were taught at the FPS if that's any help...

Share this post


Link to post
Share on other sites

yes, andrew did mention the freezing in class. instead of vacuum sealing, he heat wraps the boxes, and the whole container as well. maybe we can get him to chim in on the subject.

Luis

Share this post


Link to post
Share on other sites

Thanks everyone for the great response! I did remember Wybauw saying he froze chocolates, but my mind must have been wandering (bad habit) as I didn't have any notes on it.

I do like the pre-fridge to freezer, prev. my thought was just to go straight to the freezer and then defrost in fridge for 24 hours. I will be using everyone's advice and giving it a try.

Share this post


Link to post
Share on other sites
Thanks everyone for the great response!  I did remember Wybauw saying he froze chocolates, but my mind must have been wandering (bad habit) as I didn't have any notes on it.

I do like the pre-fridge to freezer, prev. my thought was just to go straight to the freezer and then defrost in fridge for 24 hours.  I will be using everyone's advice and giving it a try.

I haven't tackled freezing chocolates yet, but will soon. I know chocolates can be frozen, but has anyone froze ganache? can it also be frozen?

Luis

Share this post


Link to post
Share on other sites

Anything with over 25% fat can be frozen okay.

Share this post


Link to post
Share on other sites
Anything with over 25% fat can be frozen okay.

good to know. thanks for the info.

luis

Share this post


Link to post
Share on other sites

Luis,

I have frozen ganache with good results. I used to allow to defrost in the fridge and then some time at room temp, and then enrobe. If I needed it for piping into molds I would throw in the microwave for seconds at 50% power. Now that we are using tempered chocolate for the ganache though, I might be messing with the temper if I do that. But your pieces for enrobing should do well.

Share this post


Link to post
Share on other sites

Mary, I don't think it is a problem. Remember during the class that Wybauw micro'd some leftover ganache to demonstrate the slam filling method. I think he was just cautious not to take it too hot. You've probably been doing it right all this time! :wink:

Share this post


Link to post
Share on other sites

I have a small candy-making business and will be on maternity leave soon. A couple customers have asked if they could order toffee and caramel soon and freeze it until the holidays. I'm not sure what to advise- I'm seeing conflicting information about if it will affect texture or "stickiness"

Anyone have personal experience freezing these candies?

Share this post


Link to post
Share on other sites

I don't know if the wrapping, heat or vacuum sealing, then taking them from the freezer to the fridge, then room temperature over a couple of days that you do when freezing chocolates will prevent the condensation problem or not. Certainly if condensation gets on the surface you are going to end up with sticky toffee.

Why not try some experiments, wrapped and unwrapped just freezing them overnight before taking them back out. Doesn't really matter how long they are frozen for, it's the thawing where the problems are going to happen.

The other thought is whether or not your toffees and caramels are fine until the holidays anyway. I know the chewy caramels I make would have a several month shelf life at least. The toffees (I'm thinking buttercrunch) tend to attract water, but sealed in a vacuum container would be fine.

Share this post


Link to post
Share on other sites

Thanks for the suggestions Kerry.

I have never tried vacuum sealing- I will look into that.

I do think the caramels are probably fine without freezing, if stored well. It's a very old family recipe and I can remember my great-grandma actually coming up from the cellar in the middle of summer with caramels in hand that had been made the previous winter. They always tasted great to me!


Edited by Stacey TC (log)

Share this post


Link to post
Share on other sites

Can I safely freeze dual layer truffles with a layer of ganache and a layer of pate de fruit or marshmallow on top?

Share this post


Link to post
Share on other sites

I don't know the answer to this - I suspect you are going to have to do some experimenting with indivual pieces to find out.

Let us know your results.

I kind of suspect the pate de fruit is going to weep when it thaws.

Share this post


Link to post
Share on other sites
I don't know the answer to this - I suspect you are going to have to do some experimenting with indivual pieces to find out. 

Let us know your results.

I kind of suspect the pate de fruit is going to weep when it thaws.

I was afraid that might be the case. I'm making several different pieces to go in a variety box and I guess that I'll just have to leave the questionable items until last so I don't have to freeze them. That way I can freeze a handfull to check it out without risking whole batches.

So, does honey freeze well? I want to add the Buckwheat Beehives to the mix and they have a center of pure honey. Or maybe if it's a butter ganache it will have a low water activity and long enough shelf life.

Share this post


Link to post
Share on other sites
I don't know the answer to this - I suspect you are going to have to do some experimenting with indivual pieces to find out. 

Let us know your results.

I kind of suspect the pate de fruit is going to weep when it thaws.

I was afraid that might be the case. I'm making several different pieces to go in a variety box and I guess that I'll just have to leave the questionable items until last so I don't have to freeze them. That way I can freeze a handfull to check it out without risking whole batches.

So, does honey freeze well? I want to add the Buckwheat Beehives to the mix and they have a center of pure honey. Or maybe if it's a butter ganache it will have a low water activity and long enough shelf life.

I think that honey has high enough solutes that it won't actually freeze but that doesn't mean you can't put them in the freezer.

Share this post


Link to post
Share on other sites

I picked up a cheap food vacuum system that I spotted in the local grocery store last week. Today I tripped over a thread on it in the Kitchen Consumer area: Hand-held vacuum food saver, Can it be as good as it sounds?. The gist is that people really like it so I ran out and bought one today.

It uses ZipLock style bags with a one-way valve. Here is the one gallon bag before evacuating:

gallery_40084_4727_123762.jpg

The directions said to be sure part of the food projected into the special ribbed area to ensure the vacuum sealed the food well. I was worried that this would mean that the truffles in the bottom wouldn't be sealed well, but that proved to be unfounded.

After:

gallery_40084_4727_78933.jpg

The final result uses up a little more space in your freezer than other methods of packing, but it really did a nice job of removing all the air from the package.

Even though the instructions tell you not to reuse the bags, I think I can get away with it for truffles. The main reason against it seems to be the idea of juices getting stuck in the ribbed area and chocolates won't have that problem. A skeptical person might suspect the real reason is to sell more bags a-la the razor blade or printer cartridge model, but I'll give them the benefit of the doubt.

This looks to be an easy and effective method for freezing truffles. Since the vacuum is manually controled you can even stop it before it gets total in order not to crush delicate items.

Share this post


Link to post
Share on other sites
Can I safely freeze dual layer truffles with a layer of ganache and a layer of pate de fruit or marshmallow on top?

Hello,

We did it a week ago with a couple hundred PBJ's, all we did was put them on a full sheet pan, wrap them in cling film tightly and straight into the freezer...no special bags, vacuum, etc.

Took them out and put them in the low boy over night and took them out the next morning...taste like heaven...so...go figure....

Share this post


Link to post
Share on other sites
Can I safely freeze dual layer truffles with a layer of ganache and a layer of pate de fruit or marshmallow on top?

Hello,

We did it a week ago with a couple hundred PBJ's, all we did was put them on a full sheet pan, wrap them in cling film tightly and straight into the freezer...no special bags, vacuum, etc.

Took them out and put them in the low boy over night and took them out the next morning...taste like heaven...so...go figure....

Great! That's just what I was hoping to hear.

Share this post


Link to post
Share on other sites
I don't know the answer to this - I suspect you are going to have to do some experimenting with indivual pieces to find out. 

Let us know your results.

I kind of suspect the pate de fruit is going to weep when it thaws.

I was afraid that might be the case. I'm making several different pieces to go in a variety box and I guess that I'll just have to leave the questionable items until last so I don't have to freeze them. That way I can freeze a handfull to check it out without risking whole batches.

So, does honey freeze well? I want to add the Buckwheat Beehives to the mix and they have a center of pure honey. Or maybe if it's a butter ganache it will have a low water activity and long enough shelf life.

I think that honey has high enough solutes that it won't actually freeze but that doesn't mean you can't put them in the freezer.

Umh, if it doesn't freeze, wouldn't it mean that it wouldn't weep and therefore be okay?

Share this post


Link to post
Share on other sites
I don't know the answer to this - I suspect you are going to have to do some experimenting with indivual pieces to find out. 

Let us know your results.

I kind of suspect the pate de fruit is going to weep when it thaws.

I was afraid that might be the case. I'm making several different pieces to go in a variety box and I guess that I'll just have to leave the questionable items until last so I don't have to freeze them. That way I can freeze a handfull to check it out without risking whole batches.

So, does honey freeze well? I want to add the Buckwheat Beehives to the mix and they have a center of pure honey. Or maybe if it's a butter ganache it will have a low water activity and long enough shelf life.

I think that honey has high enough solutes that it won't actually freeze but that doesn't mean you can't put them in the freezer.

Umh, if it doesn't freeze, wouldn't it mean that it wouldn't weep and therefore be okay?

It was the pates de fruit I was concerned about the weeping with, not the honey.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By CCB
      I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
    • By anonymouse
      I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes.  However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:
       
      - "Fruit ganaches" and "Fruit and caramel ganaches".  I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???
       
      - "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?
       
      - "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.
       
      - "Fruity delight" - looks like a fairly light dessert to go into a parfait glass.  Has anyone done these and how do they turn out?  How do they compare to the sabayon-based ones in the Boiron ice cream book?
       
      I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.
       
      Thanks for any advice.
       
    • By anonymouse
      As a newbie here I thought, before piling in with my own questions, I'd pull together some of the things I've learned in my first months of chocolate making - in case this helps others who embark on the same path.  
       
      Many of these learnings came from eGullet, some from elsewhere, and I'm very grateful for all the many sources of experience and insight.  Cooking technique is quite personal so of course not everyone will agree with my idiosyncratic list of course.
       
      Most useful equipment so far
       
      Cooking isn't really about the equipment - you can make fine chocolates with hardly any equipment - but here are the things which have helped me the most.
       
      1. Small tempering machine.  This got me started on chocolate making with a superb easy path.  The ChocoVision Rev 2B (with the "holey baffle" which increases its capacity) just gets the tempering perfect every time.  Yes, I could temper in the microwave or on a slab, but it's great to take away any uncertainty about the final finish, by using this great machine.  Downsides: continuously noisy, doesn't have the capacity for large batches.
       
      2. Plenty of silicon baking mats (Silpat clones).  I use these not just for ganache and inverting moulds onto, but also just to keep the kitchen clean!  Working at home, I create a lot of mess and found I could reduce the risk of divorce by spreading large sheets (60x40cm size) across the work surface.  So much easier to clean, and I can scrape unused chocolate back into the supply for next time.  
      I get mine directly from China through AliExpress where they are about 1/3 of the local price.  Then, for a further cost saving I ordered a couple of sheets of stainless steel at exactly the same 40x30 size, from a hobbyist place, and stuck some rubber feet underneath. The silicon mat + steel sheet can then easily be carried to the cool room. I got metal bars made up by another hobbyist place (an eGullet suggestion) which was a cheap alternative to caramel bars.
       
      3. Scrapers.  Life got better when I stopped trying to scrape moulds with a regular palette knife.  I found we had two Japanese okomoniyaki spatulas from Japanese cooking which were perfect!
       
      4. Polycarbonate moulds.  Again in order to afford a bunch of these, I get them from China via AliExpress where they are £5-£7 each (including shipping) rather than £18 (+£10 shipping) locally.  If I were starting again I'd buy little squares and half-spheres first, because these are easy to decorate with transfer sheets and cocoa butter respectively; plus a bar mould for quickly using up some extra chocolate or making a snack for the family.  Magnetic moulds are not in my view essential for the beginner because you can just apply the transfers manually - but they are very easy to use.
       
      5. Hot air gun - little Bosch paint stripper from Amazon.  Always kept to hand to sort out anything which crystallises too quickly in the bowl or on my equipment.
       
      6. Fancy packaging.  We got some little boxes in bright colours with silver lining - great to turn your experiments into gifts. Quite expensive because you have to buy quantities, but worth it we felt.
       
      If I were working at scale I think my top 5 would also include a vibrating table, but that's beyond my means.

      Best sources of learning so far (apart from eGullet of course)
       
      1. Callebaut website - fabulous range of videos showing how a master does the basic techniques.  Also Keylink (harder to find on their website - look in "knowledge bank") which is refreshingly straightforward.
       
      2. Several books recommended on this forum.  Once I got past the basics, I delved into two masterpieces: Wybauw ("The Ultimate Fine Chocolates", a revised compilation of his previous books) and Greweling ("Chocolates and Confections"). These are just awe inspiring.

      Most useful ingredients so far
       
      1. Callebaut couverture "callets" in 2.5kg bags - quick to measure, easy to re-seal.  Everyone should start with 811 and 823, the "standards" ... but I soon moved to more exotic flavours.  Current favourites are Cacao Barry Alunga (rich milk), Callebaut Velvet (white but not as cloying as the usual one; lovely mouthfeel), and half a dozen Cocoa Barry dark chocolates which go with particular ingredients.
       
      2. Boiron frozen fruit purees. These are just amazing.  I struggled with lots of different approaches to fruit flavouring until I discovered these.  The problem is that most liquid purees have a short life span and are quite expensive if you only need a little quantity - whereas the Boiron ones just live in a neat, stackable tub in the freezer.  Grab a flavour, pop it out onto a chopping board, slice off what you need, return the rest to the freezer.  And the range is fabulous.  So far I've particularly enjoyed raspberry, passion fruit, kalamansi (wow!) blackcurrant, and Morello cherry.  (I'm experimenting with banana but most banana chocolate recipes seem to need caramel which I don't find so easy to perfect.)
       
      3. IBC "Power Flowers" so I can mix my own coloured white chocolate with a wide palette of colours, for brushing or piping into moulds as decoration.  Quite tricky to scale down to the tiny amounts I need, but I found this far better than heating little bottles of cocoa butter and being restricted to the colours I had.
       
      4. Marc de Champagne 60% - great for truffles.  My supplier sends it in a little chemical bottle which is a little un-champagne-like, but never mind.  Rose drops (oil-based) were also useful for truffles if you like that sort of thing.

      Suggestions for learners (aka things I wish I had got right)
       
      1. Start learning in winter.  There is a HUGE amount of cooling needed in chocolate making; once we had cold weather we could close off a room, turn off its heating, and create a cool room.  Made a big difference to productivity (and quality!).
       
      2. Don't do anything involving caramel, marshmallows, turkish delight, or other temperature-critical sugar work until you are confident with everything else - or you will get demoralised quickly.  Or maybe I'm just rubbish at these techniques.
       
      3. Learn simple decoration (cocoa butter colour, texture sheets etc) early on.  These make a big difference to how everyone will react to your work.
       
      4. Don't rush.  Chocolate making takes a lot of (elapsed) time.  Give things time to crystallise properly.  I find there is always an endless amount of cleaning-up to do while I wait :-)
       
       
    • By danielle_j
      Hello and Happy Holidays!  I own an ice cream company and am looking for some information about equipment to use for scaling large batches of caramel.  Right now, we cook sugar over electric heat in an approx. 6 qt. stainless steel pot.  Once the caramel is at the correct color and temp (more on that below), we add our dairy to the hot mixture.  Obviously, this is not a viable option for producing large batches.
       
      I'm familiar with confectionary equipment from Savage, but don't have the budget for an automated piece.  Does anyone have experience with using just one of their copper or stainless steel kettles over a regular sized burner on electric heat? We've tried to use a single larger flat bottom pot sitting in the middle of all 4 burners on the stove to make a large batch of caramel, but it doesn't heat evenly.  I'm wondering if the rounded bottom of the kettle helps the entire pot cook evenly -- would we be able to set the kettle right on the burner; or, have to use it in a double boiler setting?
       
      Additionally, any recommendations for thermometers that work well with caramel would be welcomed.  We've used digital probes and candy thermometers, but on numerous occasions, the color and smell of the caramel that we associate with "doneness" is a dramatically different temperature for each batch.
       
      I came across a similar post on this topic from 2016, but aside from a recommendation for a large piece of equipment from Savage, there wasn't any other feedback.  Hoping to get some good input that will bridge the gap between extremely small batches and mass production.
  • Recently Browsing   0 members

    No registered users viewing this page.

×