I've been researching how best to store my finished chocolates (fillings + couverture) for up to a week. In my last job we had a beautiful room that was temperature and humidity controlled. Now I'm on the other side of the world looking to start a much smaller operation. I would love everyone's suggestions, etc. for storage. We have hot and cold weather, mostly on the dry side.
Here are some options I've researched, but don't know the pros/cons:
--Chest freezer (but how do you control the humity?)
--Wine cooler (this option seems small and is humidity still a problem?)
--Chocolate storage cabinet (I found one on AA -- http://www.aafixtures.com/ -- but it retails for $2400. Has anyone had success making their own? We're pretty handy, so if we need construct something, we're up for the challenge.)
--Cooler (like the ones you take to the ballgame. Again, humidity and temperature control?)
I've read about freezing, but would rather not go that route for now.
Thanks so much for any advice!