in my shop i try to sell chocolates in around 2 weeks--that means--in that time itīs really fresh,(jusing only fresh cream and butter,..)
but you can sell them also after 1 month --itīs ok ----but, if you are using alcohol, "williams" or something like that- it will loose the williams taste after some time
the temperature for storing should be around 16°C i think that will be 60.8F
Last edited by Madl; 03-07-2005 at 03:00 PM.
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