Talk to your people at Oregon State. You have to be concerned with the water activity and possibly using a small amount of preservative. If you pack at 180 degrees and have your aw low enough, you SHOULD be ok. Wouldn't want that liability without the experts advice.
Shelf life of chocolate sauces
Hello! I have been trying to find a thread on chocolate/truffle/caramel/sauces shelf life issues and I am having a hard time. Does anyone "bottle" their chocolate sauce and/or caramel? If so, how is your process? Do you do a water bath? Pressure cooker? No "canning" at all? What is your self life? I just can't find specific information about this...I have been making a chocolate sauce that would be a great product to sell around Christmas time, but I would like to make it safe...Thank you!
updated by @juliana-renno: 04/11/25 09:27:36
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@clay
• 2 days ago
• comments: 0
Posted a response to
"Packaging and Storage"
"Mandy:
There are multiple types of packaging used for chocolate, depending on the brand, purpose, and specific product. Some common types of..."
@clay
• 2 days ago
• comments: 0
Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Mandy – I appreciate that you did not appear to link to the company you work for, which apparently manufactures tin cans, given your email address...."
@eric-lau
• 2 days ago
• comments: 0
Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Good suggestion! We have a chocolate shop. I think the aluminum foil +paper box packaging would be very suitable for us."
@kapil-jain
• 9 years ago
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