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CupcakeFarmer | Sep 4, 201706:04 AM     5

I'm a student, but I have a heavy coursework load (Fine Art, Photography and English Language) so I don't have much time for a job at the moment, as much as I'd like one... I've decided, since I like to make handmade chocolates (With moulds and cocoa butter etc.) I would like to start my own small artisan chocolate business to start saving a bit of money for when I'm older.

Since I'm starting out I'm only doing four flavours, and thinking about freezing them in bulk and topping up after a certain amount of orders. I'm not sure how to store them, and how long they'll keep in the freezer without ruining appearance (Will bloom be a problem?). They will all be covered in tempered chocolate. Also, to prevent condensation when I take them from the freezer, will moving to the fridge then room temperature work? The result I would like is the chocolate to still have a snap and shiny finish, and the truffle filling to still be silky smooth.

I don't think I'll get enough orders to consider keeping the truffles in the fridge as I'm just starting out. My truffles keep in the fridge for 2 weeks. Thanks for reading!

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