People are being urged to stop storing chocolate in the fridge. If you’ve been doing this, it’s time to rethink your storage strategy.
Food storage expert Joshua Houston from Household Quotes has issued a warning against chilling your chocs, explaining that it’s a no-go for several reasons.
Joshua says refrigerating chocolate is a big mistake for “several reasons”. Chocolate is like a flavour sponge, absorbing odours from other foods in your fridge, which can ruin its taste, sometimes making it bland.
Another issue is ‘sugar bloom’. This is where sugar crystals form on the surface due to fridge moisture, leading to discolouration, reports the Express.
Where should I store chocolate?
Many chocolate lovers fear a melty disaster and pop their treats into the fridge – but, actually, a dry cupboard is a much better bet. Moisture is the enemy of chocolate’s rich flavour, so to avoid spoilage, store it between 12C and 18C – any warmer and you might find yourself with a gooey mess on your hands.
If you’ve managed to resist finishing your chocolate in one go (we’re not sure how), then make sure to store it in an airtight wrapper or container. This will protect your sweet treat from moisture and external odours that could spoil its taste.
The expert also advises keeping chocolate away from direct light as it can cause ‘sugar bloom’ and melting. While bloomed chocolate is still safe to munch on, it might not look as tempting and could have a slightly altered taste.
Joshua said: ‘’The fridge or cupboard debate when it comes to chocolate has gone on for years. This should hopefully settle some of the passionate arguments, so commiserations to the fridge storers.
“However, ultimately how you store your chocolate is up to you. Some people enjoy cold chocolate more than room temperature. Just make sure it is correctly wrapped if it is already open.”