I would like to know if you have an effective, practical and low-cost way to store your chocolates. Do you have a cold room?. What do you do to keep your products fresh?.
Suppose you make your confections today, and for whatever reason, you sold them until 2 months later. How do you keep your confections fresh and shiny?.
Thank you so much for sharing your experience with the rest of us!
PS. The title is in uppercase, because I think this is one of the most important issues that an apprentice chocolatier (like me) should know, and at this time, I don't know. Thank you!.
Don't they need to be stored in a FDA approved facility?
I mentioned that I am in Australia. There is no particular requirement for any authority to approve the storeage. I know this as some weasel reported me to the local council and they inspected and then cleared my set-up.
Does anyone know if in the United States you can store chocolate for sale intended for consumption at home?