Subject: Re: [NAFEX] Using preservatives in chocolate cherries
Date: Wed, 08 Jan 2003 09:34:46 -0500
Dean:
My simple solution is to dehydrate the cherries therefore they wouldn't
spoil. In juices they probably use citric to add tang and ascorbic so they
can claim 100% daily rda of vitamin c [ascorbic acid is vitamin c].
I make chocolate things also and would like to chat about chocolate
off-list, please email me at machelp@attglobal.net
On 1/7/03 8:06 PM, "Dean Kreutzer" <deankreutzer@hotmail.com> wrote:
> Hello everyone,
>
> I have made some chocolate covered cherries this Xmas, and was pleased with
> the results. However, I have to freeze them in order to make sure that the
> cherry does not spoil inside the chocolate. I understand that I could put a
> huge amount of sugar with the cherry, as sugar acts as a preservative, but
> I'd rather not spoil the unique taste it already has.
>
> I've noticed on organic fruit juices they use citric acid and ascorbic acid
> to preserve the juice. Does anyone know of what quantity of these
> substances to use, or the method of using, in my situation? I am especially
> interested in 'organic' preservatives as I am importing organic chocolate as
> well.
>
> Thanks for the help!
>
> Dean Kreutzer
> Regina, Saskatchewan Canada
> USDA Zone 3