That's what I'm doing now. In the winter, they dry out perfectly after a day. In the summer, even with a dehumidifier in the room, after 6 hours they're sticky. After a day they're unsellable. I don't think the dehumidifier is strong enough to get the whole room so I'm wondering if a much smaller area might work.
Dehumidifier Box
That's not working during the humid months. In the winter that's fine.
I'm making chocolate dipped caramels and Pate De Fruit but humidity is always a problem in the summer. I'm thinking of having a box built like a Hillards cooling cabinet but instead of an AC it would be hooked up to a dehumidifier. The intake would be on the inside of the box and would vent out. The room itself is cool so I don't see the need to use an AC.
Thoughts? Would this even work?
updated by @greg-gould: 04/11/25 09:27:36
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@clay
• yesterday
• 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
• yesterday
• 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
• yesterday
• 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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