Bloomin' Lovely! Why Not To Store Chocolate In The Fridge
When it comes to storing chocolate, many people reach for the fridge, thinking it’s the best way to keep it fresh. However, this common practice can actually do more harm than good to your beloved chocolate. Understanding why you shouldn’t store chocolate in the fridge can help you savour its flavour and texture the way it was meant to be enjoyed. Here our Chief Chocolate Taster unwraps the reasons as to why to ditch the fridge, whilst avoiding a melted mess!
1. Flavour and Aroma: The Real ‘Choc-olate’ Experience
Chocolate is a complex product with a delicate balance of flavours and aromas. Storing our chocolate gifts in the fridge can mute these intricate notes, leading to a diminished taste experience, and one we advise against. The cold temperature dulls the chocolate’s flavour profile, making it less rich and nuanced.
2. Texture Changes: Smooth Moves
One of the joys of eating chocolate is its smooth, melt-in-your-mouth texture. The fridge, however, can alter this delightful characteristic. When chocolate is chilled, it can develop a grainy texture, particularly when it is brought back to room temperature. This happens because the sugar in the chocolate can absorb moisture from the air, leading to bloom. Sugar bloom manifests as a white, powdery surface on the chocolate, which, while safe to eat, can be unappealing and affect the texture. So, let’s avoid turning our silky smooth Assorted Chocolate Almonds into a gritty situation. Keep it cool, but not too cool!
3. Condensation Issues: Don’t Sweat It
When you take chocolate out of the fridge, the sudden change in temperature can cause condensation to form on its surface. This moisture can seep into the chocolate, affecting its texture and again causing it to bloom. Moreover, condensation can create an environment for mould growth if the chocolate isn’t consumed quickly. The presence of water on chocolate also accelerates the process of oxidation, which can then lead to off-flavours too, and no one wants that.
4. Absorption of Odours: Chocolate and Cheese? No thank you!
Chocolate is highly absorbent and can easily pick up surrounding odours. Fridges are home to a variety of foods, many of which have strong smells. Chocolate stored in the fridge can end up tasting like the other items in your refrigerator, such as cheese, garlic, or leftovers. This cross-contamination of flavours can ruin our intended taste, making it less enjoyable. Nobody wants to bite into their favourite Dark Chocolate Gingers and get a hint of last night’s garlic dish.
5. Best Storage Practices: Choc Full of Good Advice
The optimal way to store Farhi is in a cool, dark, and dry place. Aim for a consistent temperature of 66°F (19°C), according to pastry chef Sarah Hartnett. A pantry or cupboard away from direct sunlight and heat sources is ideal. Keep the product in its original jar, gift box or an airtight container to protect it from air and odours. This ensures that the product maintains its flavour, texture, and premium quality.
6. Exceptions to the Rule: Hot and Bothered
While it’s generally best to avoid chocolate in the fridge, there are exceptions. In very hot climates where room temperature exceeds 70°F (21°C), the fridge might be necessary to prevent the chocolate from melting. In such cases, ensure that the chocolate is tightly sealed in an airtight container to minimise exposure to moisture and odours. When you’re ready to eat it, let it come to room temperature slowly to reduce the chances of condensation forming on the surface.
7. Enjoying Chocolate at Its Best
To fully appreciate the complexity and craftsmanship of any Farhi treat, it’s important to store it properly as highlighted on the side of the packaging. By keeping it out of the fridge, you’re ensuring that each bite is as delicious and satisfying as we intended.
So in conclusion over the coming summer months, let your Farhi treats chill out – but not too much – and enjoy it the way it was meant to be enjoyed.