Firstly, chocolate is a delicious and versatile food, which can be consumed in different ways. However, anyone who has the habit of storing it in the refrigerator needs to understand that this is not the best alternative.
Although the general belief is that the action increases freshness, it is an attitude that compromises the quality of the ingredient. In this case, don’t be fooled by common sense and check the opinion of experts and confectioners.
What is the composition of chocolate?
Chocolate is made up of a mixture of cocoa, sugar, milk and cocoa butter. Therefore, cocoa butter is a vegetable fat that has the property of solidifying at low temperatures and melting in heat.
Therefore, the product only starts to fall apart at 30°C, requiring some care. After all, the same characteristic that is responsible for the smooth and creamy texture of chocolate also leads to thermal sensitivity.
Keep chocolate away from the refrigerator
As mentioned, when stored in the refrigerator, chocolate suffers a thermal shock that alters its crystalline structure. For this reason, it loses its original shine, color and aroma, and takes on a whitish and opaque appearance.
This phenomenon is called “bloom” or “flourishing”, and indicates that the fat has separated from the other components. Furthermore, chocolates tend to absorb the smell of the food in the freezer, interfering with the taste.
Chocolate in the Fridge
This is the durability of traditional chocolate
Except in hot kitchens, where the person in charge needs to pack the chocolate very well, refrigerating it is not worth it. Therefore, the ideal is to keep it in a dry, cool and dark place, away from sunlight and heat sources.
Finally, it is worth highlighting that the ideal temperature varies between 18 °C and 25 °C, as the average durability is 6 months to 2 years. Regarding this factor, bitter options tend to last longer, even if there are no preservatives in the formula.
Firstly, chocolate is a delicious and versatile food, which can be consumed in different ways. However, anyone who has the habit of storing it in the refrigerator needs to understand that this is not the best alternative.
Although the general belief is that the action increases freshness, it is an attitude that compromises the quality of the ingredient. In this case, don’t be fooled by common sense and check the opinion of experts and confectioners.
What is the composition of chocolate?
Chocolate is made up of a mixture of cocoa, sugar, milk and cocoa butter. Therefore, cocoa butter is a vegetable fat that has the property of solidifying at low temperatures and melting in heat.
Therefore, the product only starts to fall apart at 30°C, requiring some care. After all, the same characteristic that is responsible for the smooth and creamy texture of chocolate also leads to thermal sensitivity.
Keep chocolate away from the refrigerator
As mentioned, when stored in the refrigerator, chocolate suffers a thermal shock that alters its crystalline structure. For this reason, it loses its original shine, color and aroma, and takes on a whitish and opaque appearance.
This phenomenon is called “bloom” or “flourishing”, and indicates that the fat has separated from the other components. Furthermore, chocolates tend to absorb the smell of the food in the freezer, interfering with the taste.
Chocolate in the Fridge
This is the durability of traditional chocolate
Except in hot kitchens, where the person in charge needs to pack the chocolate very well, refrigerating it is not worth it. Therefore, the ideal is to keep it in a dry, cool and dark place, away from sunlight and heat sources.
Finally, it is worth highlighting that the ideal temperature varies between 18 °C and 25 °C, as the average durability is 6 months to 2 years. Regarding this factor, bitter options tend to last longer, even if there are no preservatives in the formula.
