The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Hello! I have been trying to find a thread on chocolate/truffle/caramel/sauces shelf life issues and I am having a hard time. Does anyone "bottle" their chocolate sauce and/or caramel? If so, how is your process? Do you do a water bath? Pressure cooker? No "canning" at all? What is your self life? I just can't find specific information about this...I have been making a chocolate sauce that would be a great product to sell around Christmas time, but I would like to make it safe...Thank you!

Tags: caramels, chocolate, life, sauce, shelf

Views: 81

Reply to This

Replies to This Discussion

Talk to your people at Oregon State. You have to be concerned with the water activity and possibly using a small amount of preservative. If you pack at 180 degrees and have your aw low enough, you SHOULD be ok. Wouldn't want that liability without the experts advice.


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service