Why can t chocolate be refrigerated? Whether the chocolate is refrigerated or frozen

Chocolate can be refrigerated, but chocolate should not be refrigerated or frozen for long periods of time.

After the chocolate is taken out in the refrigerator, the surface is prone to white frost, which not only loses its original mellow taste, but also facilitates the reproduction of bacteria. Rui Lily says that the best temperature for storing chocolate is 5 to 18 .

Causes of frosting or anti-frosting reactions in chocolate:

First of all, if the storage environment is humid, the sugar in the chocolate is easily dissolved by the moisture on the surface, and the sugar crystals will be left after the water evaporates. Even if the package is airtight, moisture can penetrate through the folds or corners of the outer packaging, covering the surface of the chocolate with a thin layer of grayish-white frosting.

In addition, the cocoa butter grains will dissolve and penetrate into the surface of the chocolate to recrystallize, causing the chocolate to appear defrosted. Among them, dark chocolate is stored at relative humidity.

82%-85%, milk chocolate will adsorb water vapor on the surface under the condition of relative humidity exceeding 78%.

Secondly, 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.

Because chocolate is not something to put in the fridge!!

Who's to say no, I think they put their chocolates in the freezer in the summer.

Refrigerate the chocolate.

If the room temperature is relatively high, the chocolate needs to be stored in the refrigerator before the source is messy, and the chocolate should be put into a sealed bag before putting it in the refrigerator, which can be refrigerated and does not need to be frozen, otherwise the chocolate will condense and mist. It should be noted that if you store it in the refrigerator, do not eat it immediately when you take it out, and you must wait for the chocolate to warm up before eating, otherwise the taste will not be good.

How to store chocolate.

1. Store at room temperature.

If the weather is not very hot, you can store the chocolate in a cool, dry and clean room in a warm and cool place, away from direct sunlight, water and other odors. When storing chocolate, temperature and humidity are the most important, and it is best to keep the environment dry. Pure chocolate.

The storage temperature is 5-20, and the humidity is better controlled at 82-85. The storage temperature of compound chocolate is 8-18 and the humidity is better controlled at 78.

2. Outdoor storage.

If you've just bought chocolates and you're not going to go back right away, it's a good idea to go back to the store before the hail clears, as the outside temperature is high and the weather is hot. After wrapping it in a plastic bag, put some ice cubes and take it home as soon as possible to preserve.

1. Chocolate is very sensitive to temperature, and it will melt when touched by hand at room temperature, so many people's first reaction is to store chocolate in the refrigerator.

In fact, this is not right, chocolate is not suitable for storage in the refrigerator, the refrigerator environment is closed and humid, the chocolate is rich in sugar, they are very easy to dissolve through the water in the refrigerator, and the chocolate will leave a layer of white sugar crystals after the water is lost, so the chocolate is stored in the refrigerator, it will be quickly wrapped in the whole sugar crystal, which will not only affect the taste of the chocolate, but also will make the chocolate crystallize again, and the chocolate will become white and frosty.

2. Not only that, the temperature of the refrigerator is about zero degrees, and the temperature of the freezer is below zero, which is lower than the normal temperature, so whether the chocolate is placed in the refrigerator or freezer, there will be the accumulation of moisture after taking it out, which strengthens the surface anti-frosting.

The best temperature for chocolate to maintain its taste and appearance is 5 18, the temperature in the refrigerator is too low, freezing will make the chocolate hard and the water will condense, and refrigeration is easy to allow its bacteria to breed, which is not the best way to preserve.

3. Presumably everyone has understood that in fact, the freezing and refrigeration of the refrigerator are not suitable for storing chocolate, but if the chocolate has been stored in the refrigerator and is ready to be taken out and eaten, do not eat it immediately, leave it at room temperature for a period of time, let it warm up to room temperature and then open it. The best way to preserve chocolate is to share it with everyone and eat it all at once and feel its sweet taste!

Chocolate should not be frozen in the refrigerator. Reasons: 1. Chocolate is not suitable for being placed in the refrigerator, because the refrigerator is a humid environment, and the sugar in the chocolate is easy to dissolve through the tiny water in the refrigerator, and the sugar crystals will be left after the water is lost, so putting the chocolate in the refrigerator will make the surface of the chocolate covered by sugar crystals, which will affect the taste of the chocolate itself.

2. The cocoa butter crystals in chocolate may also recrystallize the chocolate, thus causing the problem of chocolate anti-frosting. The temperature of the refrigerator is usually much lower than the room temperature, and after the chocolate is taken out of the refrigerator, it will accumulate moisture and frost, and the problem of anti-frost will be more serious, and the chocolate will lose its original flavor. 3. Chocolate can easily cause bacteria when it is frozen in the refrigerator.

Chocolate that is not eaten in time is even more likely to spoil than chocolate that has never been left in the refrigerator. Eating such chocolate is very harmful to human health. At the same time, the chocolate that has been placed in the refrigerator is taken out and eaten, it is best not to eat it immediately, and let the chocolate adapt to the temperature of the air before eating.

Chocolate melts at higher temperatures, so naturally refrigerated is fine. But if it's frozen, the chocolate won't be eaten right away, and you'll have to wait until it's thawed and the taste will deteriorate.