You could be storing chocolate wrong - experts finally settle fridge debate
It’s fair to say there are generally two camps when it comes to chocolate. There are those that adore a soft, velvety mouthful of room-temperature deliciousness and those that like theirs straight from the fridge, hard and chilled.
Although there should be no rules to enjoying your favourite food, it seems there are actually some rather scientific reasons behind why one of these choices is wrong.
During the summer many would logically think it best to pop their chocolate in the fridge to prevent it ending up a squishy, melted mess. Although this would preserve it better in the warmer months, it actually has a detrimental effect on it.
Sarah Hartnett, a London based confectionary expert, confirmed to the Daily Star that chilled chocolate loses its shine. Not only does this storing method affect the appearance of the sweet treat, it can change its flavour as it soaks up odours from other food in the fridge. Salmon-infused chocolate anyone?
A second expert, Nick Small, has previously backed Sarah’s advice on the food contamination and revealed that cold temperatures affects the flavour of the chocolate itself too.
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“Cocoa butter absorbs flavours and odours, meaning if you keep your chocolate in the fridge, other items stored close by influence its taste, with colder temperatures also stopping the cocoa butter from releasing more subtle flavours,” he told AO.com.
It can also cause a foodie phenomenon called sugar-bloom, which happens when condensation is formed on the surface after it is removed from the fridge and it comes into contact with warmer air.
Nick explained: “If chocolate is stored in the fridge and taken out when it’s time to enjoy it, the condensation on the surface can dissolve the sugar, causing it to crystallise which negatively impacts the overall texture of the chocolate, making it grainy.”
Do you agree? Let us know in the comments below.
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