how do you store chocolate that you have made with molds?

Question

I have made some chocolate candy for some friends but i'm not sure if you have to keep it refridgerate it.

Answer 1

I put it in a plastic dish with wax paper in between the layers of chocolate (if there is a lot)--I then seal it and refridgerate it, until they arrive or you go to leave to take it to them.

Answer 2

Chocolate should be stored in a cool, dry place at a temperature of about 60F. If the chocolate becomes too warm, the cocoa butter rises to the surface and forms a dusty gray film known as "bloom." This "bloom" is not harmful and, once the chocolate is melted, it returns to its natural rich brown color. If you do store chocolate in the refrigerator or freezer, take in out and let it stand until it returns to room temperature before you use it in a recipe. Chocolate is very sensitive to sudden changes of temperature.

I would wrap it in foil and store it in the cupboard.

Answer 3

Keep it in a cool, dry place - but DON'T put it in the fridge or freezer. You'll make it sweat, when you pull it out, and that will make the chocolate look cloudy.

I suggest putting it into a basement - well protected. Room temp. is too warm - unless you're planning on eating it right away. Don't put it into an unheated area of the house - that's too cold. Just put it into a room that you don't purposely heat, yet, never drops below about 55' F.

Answer 4

You should never refrigerate chocolate, it ruins it.It causes it to bloom- this is where the cocoa butter separates. The ideal place to store chocolate is where the temperature doesn't fluctuate very much and is cool.
Good places are a closet or a cabinet away from a heat source. Don't place near any strong odors also.

Answer 5

I would store them in the refrigerator. You wouldn't want them to melt.

Answer 6

in a cookie container

Answer 7

fridge is best, tightly sealed

Answer 8

fridge