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aidensnd

Freezing Chocolates & Confections

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I have successfully frozen and defrosted a dual layer ganache and pate de fruit enrobed confection.

Just follow usual rules of 1) tight packing and suitable wrapping; 2) put in the fridge for 12-24 hours then into the freezer on the way in; 3) put in the fridge for 12-24 hours from frozen on the way out.

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I have frozen the ganache/marshmallow layers with no problem!

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Andrew Shotts freezes, and in his book he makes lots of pate de fruits. Maybe sote23 could answer for sure though, as he went to his class.

I use a foodsaver to vacuum seal and buy the bags off ebay. Works great for me on the standard-type chocolates that I make. Same technique as you - stopping before 100% vacuum to prevent crushing. Works great, most useful for condensation control.

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