Chocolate 411

Comment

Comment by Denay Davis on February 4, 2010 at 12:52am

Diane, there is one baker in Okemos, Michigan who beat the odds and operates a licensed commercial kitchen out of her home. I interviewed her for a story in USA Today last year. Here name is Lilian Chavira, owner of Gellocake.

You would not believe what she went through to build her licensed commercial kitchen; but, where there's a will there's a way!

Comment by Denay Davis on February 4, 2010 at 12:46am

Diane,

They are already on it. To view the actual bill and visit Cottage Law in Michigan.

Please note there are also a number of incubator kitchens listed on my website that have only been open for a couple years.

Comment by diane parish on February 4, 2010 at 12:21am

Hello Denay, So can MI also have a petiton for home kitchens as well. It would be so wonderful to sell products from my home, I'm so addicted to learning and creating new baked goods. Thank you so much for your time.

Comment by Denay Davis on February 3, 2010 at 10:39pm

Irma,
I really think they do. Depending on the state food safety law they may in fact be required to refrigerate the chocolates because of they way they are processed. The Food and Drug Administration is really coming down hard on food safety issues particularly since the peanut butter fiasco in Georgia. I would love to hear from other truffle makers too.

Comment by Irma Wiese on February 3, 2010 at 10:03pm

Denay,
thanks for the reply. I do understand the theory on WA but i still wonder why there is a lot of chocolatiers that store their products in refrigerated cases. You're right maybe they just want to be on the safe side.

Comment by Denay Davis on February 3, 2010 at 7:58pm

Sorry, "wa" is water activity.

Comment by Denay Davis on February 3, 2010 at 7:57pm

Usually you do not need to refrigerate ganache because of its high content of sugar and fat. Microorganisms need water to grow. When the sugar content is high, the sugar binds the water in such a way that microorganisms cannot utilize it. Technically its called "water activity control."

For foods with a relatively high "water activity" always need refrigeration. These include most fresh foods and many processed foods such as soft cheeses and cured meats.

However many foods can be successfully stored at room temperature by proper control of their water activity.

These foods can be described as semi-moist and include fruit cakes, puddings and sweet sauces such as chocolate and caramel.

When these foods spoil, it is usually the result of surface mold growth. Most molds cease to grow at a water activity level below about 0.8, but since some molds will grow slowly at this aw, it is usually recommended that products of this type do not have an aw greater than 0.75. (This is probably more than you wanted to know).

You have to have a Classic Ganache Recipe that uses high fat heavy cream with chocolate, and then it can generally be stored on the cool side of room temperature for about 2 days only, if it is emulsified properly, with the proper balance of ingredients, otherwise refrigerate. Some recipes call for added butter, which is fat, and corn syrup, which is sugar. As one reduces sugar or fat, then the water activity properties are reduced. In general, to reduce sugar and keep water activity control, fat has to be increased.

Some may refrigerate to be on the safe side you cannot necessarily see the mold on the chocolate, so better safe. Hope this helps. You can also contact your state Department of Ag, many of them will review your recipes and test your products.

Comment by Irma Wiese on February 3, 2010 at 7:03pm

I have been taught that you are not supposed refrigerate truffles and bonbons because they will lose their sheen but I have found a lot of artisan chocolatiers displaying their truffles in refrigerated cases. Could that be because their centers have contain nothing to make for a longer shelf life ( invert sugar, ec. ) that they are willing to sacrifice looks by refrigerating? What are you thoughts on this?

Comment by Denay Davis on February 2, 2010 at 10:44am

Mary-Ann,

You also might want to consider getting involved in with the City of Oceanside Economic Development and Redevelopment initiative. Attend any scheduled meetings and let it be known that you are interested in any low/no interest loans or grants available for the development of Oceanside.

Try to attend meetings and introduce yourself to the movers and shakers in your community. Here is the link: http://www.ci.oceanside.ca.us/EDD/

Are you involved in this?http://www.msoceanside.com

Comment by Mary-Ann Donnolo on February 2, 2010 at 10:20am

Denay, I live in Oceanside CA 92057 in San Diego County. Thank you so much for your help!

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