The mention of
freezing chocolate products not too long ago was looked upon by candy makers as
taboo. The two main concerns were bloom and loss of flavor.
Today, with new freezing systems and a better understanding of how to freeze products, it has become more common in the industry. Some of the largest manufacturers freeze products to keep up with seasonal demands. Keep reading for pro tips for successfully freezing and thawing chocolate in just a few simple steps, plus maximum storage times for both filled pieces and solid chocolates.
Freezing
1. Prepare the product
- Shrink wrap or wrap as tight as possible, making the package air tight.
- If you use stock boxes, it is best to double-shrink wrap them.
- Don’t have a shrink wrapper? A double layer of plastic wrap will work as well.
- Most household or small commercial freezers can consistently maintain temperatures with short thaw cycles, if any.
- Opening and closing freezers increases humidity in the units, thus the need for defrosting.
- Larger operations should utilize freezers that have defrosting cycles.
- Proper freezer drainage and regular maintenance is key to ensuring stability.
- Evaluate defrosting time regularly. If this process takes too long, the packaging could get wet. If it is too short, the cost of freezing will increase due to the use of power.
Thawing*
*This may be the most
important part of freezing.
1. Remove product from the freezer
- When removed from the freezer, product should be stored at 60˚ F/ 15˚ C, with limited humidity.
2. Create air movement around the thawing package
- Smaller operations can remove a stock box from the freezer and place it on a counter with a small fan blowing on the package.
- Larger operations can put a pallet on a rack with a fan blowing on one end.
- Do not open the package or remove the wrap until the product temperature rises up to room temperature.
- When opened at room temperature, the product will look and taste the same as it did before freezing.
For best results, thaw and sell frozen products within the recommended times below.
- Filled pieces and truffles should be 3-4 months.
- Solid chocolate pieces should be 6-8 months.
Freezing may not make sense for every company, as it is a major part of planning and operations for the companies that practice this method. You cannot hurry this process, but when executed properly it will increase shelf life by a few months and will not harm your products.
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