Enzymes in food thanks, and storage question

[Guest guest]

Thanks again for the great ideas on mixing enzymes into foods. I have

tried the juice/syringe idea (he thinks it's very fun, so that works!)

and I also realized that the way I was trying with the chocolate was

backwards...I'm embarassed to admit that I was trying to make a

chocolate " shelf " with choc. bits first, sprinkle with enzymes (hoping

none fell through " then covering them up with more choc bits, THEN

nuking them...yikes! Thanks to all who so kindly and patiently

explained " how to " !! And to the woman who asked how to keep the choc.

from sticking and becoming choc. shavings, melt the chips on top of a

piece of waxed paper, mix the enzymes, then stick in the freezer--the

paper will peel off easily.

Now, one more question: will storing these " choc. enzymes " in the

fridge for a week hurt the enzyme potency?