The age-old debate about where chocolate belongs – the fridge or the cupboard – has finally been settled, at least according to one expert. Joshua Houston, Food Storage Expert at Household Quotes, advises against refrigerating chocolate, revealing several reasons why this practice can actually harm your sweet treat.
First, chocolate can easily absorb flavors from other foods in your fridge, potentially altering its delicate taste. Chilling chocolate can also dull its flavor profile, leaving it tasting less enjoyable.
Another significant issue with refrigerating chocolate is the risk of discolouration. The moisture inside a fridge can cause ‘sugar bloom,’ where sugar rises to the surface, giving the chocolate an unattractive appearance. While bloomed chocolate is still safe to eat, it may taste slightly different and won’t look as appealing.
Many people opt for the fridge, fearing their chocolate will melt. However, a dry cupboard is actually the best choice for storing chocolate. The ideal temperature range for chocolate is between 12°C and 18°C. Exposing chocolate to higher temperatures can lead to a melty mess in your kitchen.
If you’ve opened your chocolate and have some leftover, it’s essential to wrap it tightly in an airtight container or wrapper. This helps protect the chocolate from moisture and external smells that can alter its flavor. To further ensure your chocolate stays delicious, store it away from direct light, as this can also contribute to sugar bloom and melting.
Ultimately, while the expert strongly recommends against refrigeration, the final decision rests with you. Some individuals might prefer the taste of chilled chocolate. Regardless of your preference, prioritize proper wrapping and storage to ensure your chocolate stays flavorful and enjoyable.
