Q: I've been asked to make a large batch of biscotti for an upcoming celebration and my plan was to bake most of it in the weeks beforehand and keep it wrapped in airtight containers in the freezer. The biscotti are half dipped in chocolate, and after freezing and thawing, the test batch is starting to bloom.
I live in a very dry, cold climate, and after being pulled out of the freezer, the biscotti were stored in an airtight bag in a dark drawer. The biscotti that were kept at room temp didn't bloom, but they were also eaten in a very short amount of time. Do you have any advice for making and storing biscotti for a few weeks without the the chocolate turning an unappetizing white/gray?
Sent by Barbara
Editor: Readers, do you have any advice for making and storing chocolate-dipped biscotti several weeks in advance?
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