How to preserve chocolate?
Discussion
So I won an enormous easter egg - and I mean enormous, I estimate 10kg of chocolate. I'm asking to be photoshopped here but...
Bear in mind I'm 6'5" which makes it look fairly manageable!
The fact that it's made of dark chocolate means it's not as easy to eat it all as you would think - though as dark chocolate goes it's very tasty, it has thin layers of bubbly milk chocolate in it.
Having drunkenly smashed it with a hammer and chisel and given away approx 2/3 of it we are left with a few food bags full of chunks of shell. Mrstheboy made some fantastic chocolate puddings with it on Satuurday and declared it excellent for cooking with - on the rare occasions when she cooks with dark chocolate.
So, to cut a long story short, how do I best preserve the remaining choc? Can it be frozen, for example?
Bear in mind I'm 6'5" which makes it look fairly manageable!
The fact that it's made of dark chocolate means it's not as easy to eat it all as you would think - though as dark chocolate goes it's very tasty, it has thin layers of bubbly milk chocolate in it.
Having drunkenly smashed it with a hammer and chisel and given away approx 2/3 of it we are left with a few food bags full of chunks of shell. Mrstheboy made some fantastic chocolate puddings with it on Satuurday and declared it excellent for cooking with - on the rare occasions when she cooks with dark chocolate.
So, to cut a long story short, how do I best preserve the remaining choc? Can it be frozen, for example?
GBDG said:
Due to high fat & sugar content chocolate keeps for years. Just keep it cool. It may go a bit white, but still fine to eat.
Really? I've always found that when chocolate gets old and goes white, it tends to taste crap and a shadow of what it tasted like fresh. This has been my experience be it bog standard supermarket chocolate or decent stuff from Hotel Chocolat etc.Would be interested to know how to keep it tasting good for a long time.
It will last longer if there's no dairy in it. Good dark chocolate tends to not have so just take a look on the ingredient listing. If it's without dairy then a cool dark place will be ok.
Also worth bearing in mind that when companies make something for export it is almost always the same recipe as home trade stuff but has a longer durability date so you can generally add 6 months to something which has 12-18 months.
Also worth bearing in mind that when companies make something for export it is almost always the same recipe as home trade stuff but has a longer durability date so you can generally add 6 months to something which has 12-18 months.
The best way to treat chocolate like that is to eat it - or get someone else to help. I happen to know that my cleaning lady saw the original pictures, her eyes lit up, and she drifted off muttering : 'Chocolate, chocolate, no such thing as too much chocolate ....'
[Don't know how she does it, for she is 5ft. 10in. tall, size 10, with a good body and good skin ....]
[Don't know how she does it, for she is 5ft. 10in. tall, size 10, with a good body and good skin ....]
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