If you’re one of those people who swear by storing chocolate in the fridge, you might be surprised to learn that it’s not the best practice. According to Joshua Houston, a self-proclaimed food storage expert, refrigerating your chocolate can actually do more harm than good.
“Refrigerating chocolate is detrimental for several reasons,” says Joshua. He explains that the fridge can lead to unwanted flavor absorption from other foods, resulting in a compromised taste. Additionally, chilling your chocolate can dull its flavor, taking away some of the deliciousness we all crave. And let’s not forget the dreaded ‘sugar bloom,’ a discolouration that occurs when moisture from the fridge causes sugar to rise to the surface.
So, where should you store your chocolate? Joshua recommends a dry cupboard as the ideal environment. “The optimal temperature for chocolate is between 12 and 18 degrees Celsius,” he states. “Anything higher could lead to melting.”
For opened chocolate, Joshua emphasizes that refrigeration is still a no-go. “Wrap it tightly in an airtight wrapper or container to protect it from moisture and unwanted odors that can affect the taste,” he advises. It’s also crucial to keep your chocolate away from direct light, which can contribute to both sugar bloom and melting.
While bloomed chocolate is still safe to eat, it may not look as appealing and might have a slightly altered taste. When stored correctly, milk chocolate can last up to 12 months, while dark chocolate, without milk, can enjoy a shelf life of over two years.
Joshua concludes, “Ultimately, the choice of how to store your chocolate is yours. Some people prefer cold chocolate over room temperature. Just make sure it’s properly wrapped if it’s already open to ensure its quality and longevity.”
