This year Easter is on March 31st, considering that Carnival was at the beginning of February (13th). Therefore, the heat is intense during this period with the confectioners’ production and preparations for Easter. To help with this process, Harald teaches you how to work with chocolate during these days of high temperatures.
Local fresco
Keeping chocolate in cool, ventilated environments, away from sources of heat and humidity, is essential. Temperature changes can cause “fat bloom”, a change in appearance caused by fat moving to the surface, giving the product a whitish appearance. It is also important to store in places away from exposure to direct sunlight. And, if possible, obtain climate control systems for the workplace.
Own packaging
Harald’s packaging was designed to maintain the quality of the chocolate, without compromising its texture and flavor. Instead of opening the product and placing it in glass or plastic packaging, prefer to keep it in the packaging itself.
Inventory planning
Regardless of the number of products in stock, it is important to maintain the necessary care. To avoid taking risks, prefer to buy in small quantities.
Melted chocolate
If the chocolate accidentally melts, you can still use it in recipes that use the melting technique, such as ganaches and toppings. However, pay attention to the final finish of the product.
Transport
There is no point in following all the necessary steps to guarantee the quality of the creations if these products will be damaged during delivery. Transportation is also part of the sales experience. Opting for insulating packaging to offer protection against external heat and, depending on the delivery distance, using refrigeration materials such as gel ice or ice blocks to maintain the desired temperature may be recommended.
