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Kelly Marley
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  • Los Angeles, CA
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Shelf stable semi sweet chocolate agave sauce?

Started this discussion. Last reply by Kelly Marley Mar 4. 5 Replies

I am jarring a dark chocolate semi sweet sauce and the ingredients are semi sweet chocolate, agave syrup, and sea salt. Will this be shelf stable? Is there something I can add or do to make it more…Continue

Tags: jarring, sauce, chocolate, life, Shelf

 

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Kelly Marley replied to Kelly Marley's discussion Shelf stable semi sweet chocolate agave sauce?
"Thank you for your comments. I was with the same thinking that the shelf life should be along the same line as the agave I was using. I am melting the chocolate and then putting it in airtight jars. I saw something about heating the jars in an oven…"
Mar 4
Sweet matter physicist replied to Kelly Marley's discussion Shelf stable semi sweet chocolate agave sauce?
"I would strongly guess that it will have a long shelf life. As Ruth said, one way to know for sure is to test the water activity and if that's low enough, no microbes will be able to grow in your sauce. Some more thoughts: The only ingredient…"
Mar 4
Ruth Atkinson Kendrick replied to Kelly Marley's discussion Shelf stable semi sweet chocolate agave sauce?
"You can get the product tested at most State Agriculture Colleges, or buy your own meter. It isn't a matter of water in the recipe, but available moisture for the bacteria and mold to live on. "
Mar 3
Kelly Marley replied to Kelly Marley's discussion Shelf stable semi sweet chocolate agave sauce?
"Thank you Ruth. Do you know the most economical way to get that done? Where would water be found in those ingredients? "
Mar 3
Ruth Atkinson Kendrick replied to Kelly Marley's discussion Shelf stable semi sweet chocolate agave sauce?
"Get the water activity checked, then you will know."
Mar 3
Kelly Marley posted a discussion

Shelf stable semi sweet chocolate agave sauce?

I am jarring a dark chocolate semi sweet sauce and the ingredients are semi sweet chocolate, agave syrup, and sea salt. Will this be shelf stable? Is there something I can add or do to make it more shelf stable?Any suggestions or ideas are most appreciated.Thank you,KellySee More
Mar 3
Kelly Marley is now a member of The Chocolate Life
Feb 28

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Making chocolate covered bacon for the first time!
My favorite chocolate is:
I have many.

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