How Long Do You Freeze Chocolate Covered Strawberries
How to Freeze Chocolate Covered Strawberries – How Long Do You Freeze Chocolate Covered Strawberries Many people are surprised to find out that you can actually freeze chocolate covered strawberries. If you know you aren’t going to finish the berries within the next 24 or 48 hours, your best bet is to freeze them. Chocolate covered strawberries can last up to three months in the freezer.

However, you must freeze — and defrost — them correctly for the best results. Before piling them into the freezer, it’s best to “flash freeze” your berries to prevent them from sticking together in a giant clump when frozen. To do this, place the chocolate covered strawberries on a parchment-lined cookie sheet in a single layer, leaving plenty of space between the strawberries.

Freeze for about three hours or until they are solid. Once they’re sufficiently frozen, you can place them in a freezer container or bag. Frozen berries are the one instance you want to ensure an airtight seal to prevent freezer burn, so be sure to use a bag or container that has been designed for freezer use.

  • When you’re ready to enjoy the chocolate covered strawberries, you can defrost them in the fridge for an hour.
  • You don’t want to defrost the strawberries completely or they can become mushy and watery.
  • Instead, let them partially defrost in the refrigerator.
  • Then enjoy them while they’re still a little cold.

They’ll retain their crunch, while still providing you with plenty of juicy flavor. Understanding how long chocolate covered strawberries last and how to best store them can help you plan ahead with your chocolate covered strawberry treats. Maybe you’ve just received a delicious arrangement like our A Berry Sweet Bundle or our Chocolate Dipped Indulgence Platter,

Do I put chocolate covered strawberries in the fridge or freezer?

How to Keep Chocolate Covered Strawberries Fresh Cavan Images/Getty Images By Heath Goldman for Food Network Kitchen Chances are, if you’re reading this article you’ve mastered, or you’ve received a chocolate covered strawberry delivery (lucky you).

Now that you’ve got the strawberries, you need to figure out how to keep those beauties fresh. The fact of the matter is: chocolate covered strawberries are best the first day you make or receive them. Many recipes will ask you to transfer them to the refrigerator to speed up the chocolate-setting process.

But if you plan on eating them the first day, you’ll want to then remove them from the refrigerator and store them on the counter at room temperature. This way, they won’t sweat or weep. Chocolate covered strawberries keep best stored on the counter with a loose draping of plastic wrap.

Given that chocolate covered strawberries are the best stored at room temperature, you might be wondering how long they can be kept that way. You can leave them on the counter for about one day. If you’re planning on saving your chocolate covered strawberries for more than one day, yep, they’ll need to be refrigerated.

Unfortunately, this means that they will sweat a little bit. To minimize sweating, place a couple sheets of paper towels into the bottom of an airtight container. Store the strawberries on top of the paper towels. If you need to store multiple layers of strawberries, place pieces of wax paper or parchment paper between the layers.

They will typically last for up to two days in the refrigerator. They may last longer though. Simply inspect the strawberries: if the chocolate has fallen off or the tops of the strawberries appear mushy, you’ll probably want to toss them. We don’t recommend you freeze these strawberries because honestly? The strawberries will become mushy when they thaw.

And no one wants that. Related Links: : How to Keep Chocolate Covered Strawberries Fresh

What happens if you put soft chocolate in the freezer?

How to Store Chocolate What is the best way to store chocolate? I get asked this question so frequently, I’m actually pretty amazed that I haven’t thought to post about it yet. I guess I tend to forget that not everyone spends their entire day around chocolate.

The shelf life of most milk chocolate is one year; for most dark chocolate, it’s two years.Chocolate keeps best between 65 and 70°F, away from direct sunlight, and protected from moisture.When refrigerating or freezing chocolate, make sure it is sealed in an airtight container—refrigerators are very humid. Always thaw frozen chocolate in the refrigerator; if it goes straight from the freezer to room temperature, condensation will form and alter the appearance and texture.Always allow chilled chocolate to come to room temperature before enjoying it; cold chocolate doesn’t melt or disperse flavor as nicely.

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Bar chocolate is the most stable kind of chocolate treat. Really, all you need to do is keep it from getting too warm—above 75°F or so. If you have to store it in the fridge or freezer, a Ziploc-type bag is the way to go—just get as much air out as possible before you seal it, to minimize the possibility of freezer burn.

But I’ve always heard NOT to store chocolate in the fridge. Why are you telling me I should? Well, ideally, you shouldn’t. You’d store at room temperature—if your room temperature was around 65°F. If it’s the middle of the summer, and/or you don’t have air conditioning, that’s not the case. Storing chocolate in the fridge or freezer will keep the heat from melting your chocolate and ruining the (that whitish coating on melted and re-hardened chocolate is the cocoa butter coming to the surface).

Generally, the reason you’re told not to keep chocolate in the fridge is either because a) it doesn’t have a very long shelf life and should be consumed in short order—which can be the case with bonbons (see below); or b) that, when you take it out of the fridge, condensation will form and cause sugar bloom,

  • Sugar bloom looks like dull blotches and spots that are rough to the touch; chocolate that is sugar bloomed cannot be re-tempered.
  • Don’t worry, though—it can still be used in baking, sauces, and pretty much everything else.) The former issue is addressed below; as for the condensation issue, the slower you let chocolate come to room temperature, the lower the chance of condensation forming.

If you have chocolate in the fridge, and it’s 80 degrees out, I’d recommend wrapping the (already wrapped) chocolate in a dish towel or some other insulating barrier; this will disperse the chill from the chocolate more slowly, and minimize condensation.

As far as bonbons go—it really depends on how they’re made. If they’re shelf-stable—Russell Stover, say—you can treat them the same way you’d treat solid chocolate: make sure it doesn’t melt, and put it in the fridge or freeze it if you need to. However, if they’re of the handmade variety (and I sincerely hope they are, because, yum), refrigeration is probably as far as you want to go.

Some ganache centers are perfectly ok if frozen; but fondant (cream) and caramel centers tend to get grainy when pushed to extreme temperatures. Again, make sure they’re well-protected from humidity, and let them come to room temperature slowly before you enjoy them.

Does freezing chocolate change the texture?

Does Freezing Chocolate Affect Its Taste? – Yes, freezing chocolate can affect its taste but not always in a bad way. When you freeze chocolate, the water molecules inside of it freeze and crystalize. This causes the chocolate to become slightly harder and more brittle.

  1. This is why I recommended breaking the chocolate into small pieces before freezing it.
  2. The flip side to this is that frozen chocolate doesn’t melt as quickly as room temperature chocolate does.
  3. This is especially beneficial during the summertime when temperatures are high and melting chocolate can be an issue.

In my experience, I have found that frozen chocolate tastes just as good as room temperature chocolate. Obviously there is a slight texture difference, since it’s harder. However, when the chocolate melts, its flavor blossoms in your mouth creating a delectable eating experience.

How do you make chocolate freeze faster?

Download Article Download Article You put in the work, melted down a block of chocolate, and made something delicious. If you have a lot left after rewarding yourself with a sample, you can save it for your next recipe. Melted chocolate is pretty easy to freeze, but it’s best when it’s done gradually.

  1. 1 Cover a baking sheet with parchment paper. First, select a baking sheet that is large enough to hold all of the chocolate you’re freezing. If you have a lot, plan on dividing the chocolate up between a few different sheets. Then, lay a piece of parchment paper down, spreading it out so it’s flat against the sheet. Cover the entire sheet so the chocolate can’t stick to it.
    • The chocolate freezes faster when it’s spread out into several thin layers rather than poured into a single, deep pan.
    • If the chocolate comes into contact with the baking sheet, it will be tough to remove later.
  2. 2 Pour the chocolate onto the baking sheet. Hold the bowl above the center of the baking sheet, then tip it over. You don’t have to move it at all, since the chocolate will spread out on its own. Keep it about 1 ⁄ 2 in (1.3 cm) thick so it solidifies at a quick, consistent rate.
    • Try to avoid letting the chocolate touch the sides of the baking sheet. It could get stuck and become difficult to remove without snapping it into a bunch of tiny chocolate shards.
    • If you’re unable to get the chocolate out of the bowl, try setting it in a little bit of hot water or placing it on a heating pad. When the chocolate softens, scrape it out with a spatula.

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  3. 3 Put the chocolate into the refrigerator for about 20 minutes to cool gradually. Place the baking sheet on one of the shelves in your refrigerator. Check back on it about every 10 minutes. It won’t take too long to solidify, and, once it has set, you can begin freezing it. Make sure it’s solid all the way through before taking it out.
    • If you’re planning on storing chocolate long-term, it has to be cooled first before it can be frozen. Doing it gradually helps preserve its original taste and texture better.
    • You may see some white spots form on the chocolate. It’s called chocolate bloom and happens when fat and sugar separate. It’s normal and goes away when you melt the chocolate again.
    • Try to avoid leaving the chocolate in the refrigerator too long. It tends to absorb odors and its flavor can start to dull.
  4. 4 Cut the hardened chocolate up into small pieces for storage. You can leave the chocolate on the parchment paper. Use a sharp chef’s knife to chop it up into pieces 1 in (2.5 cm) long or smaller. When you need to use the chocolate next, you can grab what you want instead of waiting for all of it to defrost.
    • If you only have a little bit of chocolate to freeze, you could place it directly into a freezer bag. It will be brittle, so you could snap it by hand to break it down further.
  5. 5 Move the chocolate into a resealable, freezer-safe container. For instance, stuff it into a plastic freezer bag labeled with today’s date. Place the chocolate at the bottom of the bag, then press down on the empty portion to push as much air out as you can.
    • Make sure the container is sealed so that moisture doesn’t get into it. Moisture causes spots to form on the chocolate.
    • If you have a vacuum sealer, use it to keep chocolate fresh for longer. When you put chocolate in a vacuum bag and pass it through the sealer, it sucks all the air out.
  6. 6 Store the chocolate in the freezer for up to 2 years. Keep it in a spot where the bag or container won’t be damaged. As long as it stays sealed, it will stay fresh for a while. To get the best possible quality out of it, use it as soon as you can. When you’re ready to use it, move it into the refrigerator to defrost.
    • You may see some white spots form on the chocolate, but it’s still safe to eat. If you melt it and stir it, the crystalized cocoa fat and sugar gets mixed back together.
    • Although chocolate lasts for a while, it’s best when it’s fresh. Anything in your freezer long-term eventually loses its flavor.

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  1. 1 Keep the chocolate in its original packaging, if possible. Taking it out of the packaging leaves you with a mess that is difficult to wrestle into a freezer-safe container. You can save yourself a lot of the hassle by just tossing the packaged chocolate into a freezer bag. Wrapped bars, bags of chocolate chips, and even boxes of chocolate candy all fit into large freezer bags.
    • If you don’t have a freezer-safe container big enough to hold the entire package, then scrape the chocolate onto a baking sheet lined with parchment paper and stick it in the refrigerator until it solidifies.
    • Freezing is really useful if you live in a warm climate or know that your kitchen never cools down. Otherwise, it will be fine in a dark cupboard or even in the refrigerator.
  2. 2 Secure the chocolate in a freezer bag or another protective container. Stuff the chocolate down toward the bottom of the bag, then press the empty part flat to push out air. Seal the bag and label it with today’s date. If the chocolate is already covered in plastic, you could wrap it up tightly in plastic wrap instead.
    • No matter what kind of storage container you use, make sure it’s well-sealed. Chocolate absorbs other scents. Refrigerators and freezers have many odors that could change how the chocolate tastes.
  3. 3 Store the chocolate in a refrigerator for up to 24 hours to cool gradually. Leave it in the refrigerator long enough to harden. Make sure the entire piece of chocolate feels consistently solid. It may be a little brittle, so handle it with caution.
    • If you move the chocolate into the freezer too quickly, it “sweats.” It’s not quite as gross as it sounds, but it means that moisture has settled on the chocolate. It causes the chocolate to be sticky.
  4. 4 Move the chocolate into the freezer to store it long-term. Find a safe spot where the chocolate won’t be exposed to moisture. If you covered it in plastic, for instance, make sure it stays sealed. Keep it away from anything with sharp corners that could poke through the wrap.
  5. 5 Freeze the chocolate for up to 2 years. It stays fresh for a while, but it also depends on what kind of chocolate you’re storing. In general, high-end chocolate doesn’t last as long as candy bars and baking chocolate. Homemade, handmade, and gourmet chocolate is best when enjoyed within 6 months.
    • Chocolate doesn’t really go bad, but it loses its flavor after a while. It also tends to lose its texture once it’s frozen, so it might not taste exactly the same as it did before.
    • If you see white spots on the chocolate, it isn’t from mold. It’s from fat and sugar rising to the top. Your chocolate will still be safe to eat.

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  1. 1 Place frozen chocolate ahead of time to defrost gradually. Keep it in the same container you used to store it in the freezer. Be sure to plan ahead so you are able to give it enough time to thaw out. If you are able to let it warm up slowly, it will look and taste better.
    • If you leave frozen chocolate out at room temperature, it will sweat. The extra moisture changes its shape and texture so it doesn’t taste quite as good as it should.
  2. 2 Wait up to 24 hours for the chocolate to thaw out. The more time you’re able to spare, the better. In general, chocolate won’t require an entire day to thaw. If you’re planning on using the chocolate sooner rather than later, check it on occasion. If it’s solid all over but not frozen, then you can eat it or cook with it right away.
    • Most chocolate thaws out within 4 to 12 hours, but it depends on how big the piece is. A small candy bar or bag of chocolate chips won’t take too long, but a big container of baking chocolate might take closer to 24 hours.
    • Defrosted chocolate is usually good for melting and baking but not dipping. Freezing causes it to crystallize and not stick very well to other food.
  3. 3 Freeze leftover chocolate again by storing it in a sealed container. Chocolate can be thawed out and refrozen multiple times. It won’t change very much in most cases. Just put it back into a resealable freezer bag or container. When you’re ready to use it next time, put it in your refrigerator to thaw again.
    • Refrozen chocolate still lasts for up to 2 years. Keep in mind that the chocolate may change a little each time you heat or cool it, so try to only defrost what you need.

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  • Any chocolate that has a filling in the center, like truffles, shouldn’t be frozen. Refrigerate them instead to preserve their flavor.
  • Purer types of chocolate hold up better when frozen. For instance, dark chocolate freezes better than milk or white chocolate since it has less fat and sugar in it.
  • Some people like the taste of chocolate after it has been chilled. Dark chocolate, for example, can taste less bitter than normal.

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Freezing chocolate can slightly change the way it looks and tastes. To limit white spots from forming, warm and cool chocolate slowly and keep it sealed when freezing it.

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  • Baking sheet
  • Parchment paper
  • Spatula
  • Freezer-safe container
  • Freezer
  • Refrigerator
  • Stove, microwave, or heating pad (optional)
  • Freezer-safe container
  • Freezer
  • Refrigerator
  • Baking sheet (optional)
  • Parchment paper (optional)
  • Spatula (optional)

Refrigerator

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