Should You Store Chocolate In The Fridge? | Friars

It may seem a strange question; “Should you store chocolate in the fridge”? However, for many chocolate lovers it’s a pretty worthwhile one. With summer fast approaching it’s also fairly relevant as we try to keep our treats from becoming a gooey mess on the kitchen worktop or in a storage cupboard, as the temperature rises.

Many of us have had that awful, and to be fair deeply disappointing moment when we unwrap a chocolate bar to find the contents oozing out in an almost liquid slick. Salvaging what we can from the wrapper is not nearly enough to counter the sense of loss this brings, to mind and tummy. So, should we store it in a fridge to help it keep it’s cool so to speak? Well, for a number of reasons the answer is usually, no.


Storing Chocolate At It’s Best

There are various opinions on the ideal temperatures for storage of your chocolate, but it seems that somewhere between 15 and 20 degrees C is favoured by many advisers. To keep your chocolate in best condition, it can be stored in a dark, dry, cool cupboard or drawer in the above temperature range.

We say dry because it is recommended to store it in an environment with humidity of below 50%. The fact that the question is devoted to storage in a refrigerator sort of tells us that it’s best not to subject it to too much heat.

‘Hot’ Chocolate

Maybe too warm not hot, but you get the picture. Chocolate and heat don’t really mix, unless they are at the mixing (tempering) stage of course. When chocolate is exposed to a higher temperature, say around 24 degrees C, or fluctuations in temperature, it causes it to ‘bloom’. In this case, the fat content (cocoa butter) when heated separates from the cocoa solid and works its way to the surface where as it re-solidifies, forms the tell tale grey streaky appearance on the chocolate. Unsightly as this is, it doesn’t render the chocolate inedible or damage the flavour. It just doesn’t look very appetising.



Surely this would prevent that blooming then. Well yes it would in respect of fat bloom but it can also cause other problems. Sure your chocolate won’t be running out of the fridge to meet you when you open the door but you may find it’s taste and texture have altered considerably. Care should be taken storing your chocolate either in or out of a fridge because it can be tainted by the odours given off by other products.

Whilst it may find a niche market, not many aficionados are as yet, ready for a Camembert flavoured chocolate truffle…………

You may also find that the coldness of the fridge and the moisture found when reintroducing your chocolate to warmer temperatures have, yes, you guessed it, caused your chocolate to bloom. This time though that bloom will be the result of the sugar content absorbing moisture and then reforming in crystallised fashion on the surface in more of that unsightly looking greyish coating.

In turn this impacts on the chocolates texture. In fact the purpose of tempering chocolate is to ensure even distribution of the cocoa butter fats thereby ensuring that smooth, shiny chocolate with a body temperature melting point and a firm snap that appeals to us all.

So it wouldn’t have quite the same appeal to be sampling the gritty aftermath of the sugar bloomed chocolate.

If you do choose to store in the fridge then best practice is to place it in airtight containers properly wrapped, although even this might not prevent transference of aromas from other foodstuffs.

Overall the popular vote is to keep your goodies in a cool, dry and dark environment away from other foods or products that may have an effect on them. Ultimately, the choice is your own and you may even like cold chocolate. To be fair, you will find certain ice cream products with chocolate coatings which are obviously stored in the freezer.

We believe this sort of chocolate won’t be of the same high quality we offer however, and would resoundingly say, “No! Not in the fridge or freezer”.

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