Is chocolate not to be kept in the fridge?

It's not right to say yes!!

Because after the chocolate is placed in the refrigerator, there will be a frost on it, which is a toxic substance, which is easy to mold and grow hair, and people will vomit after eating it, so don't put it!!

It's all talked about on TV!

However, it can be stored in a dry place.

Of course! Chocolate will taste better after ice, but it can only be placed in the ice and snow layer and not in the room temperature layer, because the room temperature layer is not cold enough to vaporize the water, and the chocolate will be damp in the room temperature layer of the refrigerator. In addition, you should eat the chocolate that has been left in the refrigerator as soon as you take it out, otherwise the chocolate will be pulp after it is thawed!

Is! Of course, there is nothing you can not put in the refrigerator!

Do not put in the freezer will not have any dissoluble effect!

The easiest way to do this is to put a piece of chocolate in and do the experiment, the kind for a dollar or two, of course.

Can be kept in the refrigerator.

It's just harder and brittle.

But it's not easy to make.

It becomes very hard in the refrigerator and the taste is not good, so it is best not to put it away.

Chocolate does not need to be kept in the refrigerator.

You don't have to put chocolate in the fridge because when you take it out, it melts as soon as you come into contact with hot, humid air, and I suffer from it! Store it in a dry and cool place!

It's better to put it in the refrigerator if you're not in a hurry to eat, and don't put it away if you eat it right away.

Absolutely. Have you ever eaten a chocolate popsicle?

If the temperature is low in the refrigerator, it will harden the chocolate, which I think is even more delicious.

It's better not to be bad like that!

It's okay to put it, but it definitely affects the taste! You can give it a try.

1. In terms of ingredients, chocolate can be divided into two categories: one is pure chocolate, and the other is compound chocolate made with cocoa butter instead of cocoa butter (including refined oil, vegetable oil, etc.). If the chocolate is stored in the refrigerator, it will cause frosting on the surface of the chocolate or cause backfrost due to oil.

The temperature inside the refrigerator is usually below 10. When the chocolate is taken out of the refrigerator, once it is taken to the room temperature, moisture will immediately accumulate on the surface, making the frosting and anti-frosting phenomenon more serious.

2. After refrigeration, the frosted chocolate on the surface will not only lose its original mellow flavor and taste, but also facilitate the reproduction and growth of bacteria, and is easy to mold and deteriorate. When consumed, it can bring harm to health.

3. The best temperature for storing chocolate is 5 -18. In summer, if the room temperature is too high, it is best to seal it in a plastic bag before storing it in the refrigerator. When taking it out, do not open it immediately, let it warm up slowly, and then open it when it is close to room temperature.

In winter, if the indoor temperature is lower than 20, store in a cool and ventilated place.

Chocolate can be stored in the refrigerator.

When the temperature is high, the chocolate can be stored in the refrigerator to ensure that the chocolate is not melted or spoiled by the high temperature. However, Dapei chocolate is stored in the refrigerator and is not directly put in.

This is because the best storage temperature for chocolate is between 15 and 18 degrees Celsius, while the temperature in the refrigerator is between 2 and 4 degrees. If you put the chocolate directly in the refrigerator, due to the sugar and cocoa butter contained in the chocolate, it will cause frosting on the surface of the old chocolate or reverse frost due to oil after a long time.

Not only does it lose its original mellow taste, but it also facilitates the reproduction of bacteria. Therefore, if you want to store chocolate in the refrigerator, you can store it in a sealed dry jar or seal it in a plastic bag and put it in the refrigerator to keep it fresh. When you take out the chocolate, don't open it right away, let it slowly warm to room temperature before serving.

How to choose chocolate

1. Look at the chocolate with high cocoa butter content, which is relatively more beneficial to human health.

2. Look at the chocolate with a good appearance, the appearance is neat, the surface is bright, smooth, delicate and uniform, and there are no bubbles (pores) after breaking. Plain chocolate is tan in color; The top-quality pure chocolate is the same color as the cocoa beans, with a reddish-brown color; Milk chocolate rolls are slightly lighter in color and golden brown; White chocolate is generally creamy yellow in color.

3. To see the melting point, we need to do an experiment, pour two cups of hot water first, put the chocolate with cocoa butter and the chocolate with high cocoa butter content into two hot water cups and shake them, you will find that the cocoa butter melts faster. This is because cocoa butter has a melting point of around 34 to 38 degrees, so it is solid at room temperature and melts in the mouth.

The above content refers to Encyclopedia - Chocolate.