Does unsealed chocolate go bad if left in the fridge for 7 days

Generally speaking, it is best to eat chocolate immediately after buying it, and if you really want to store it, it is better to keep it at a temperature of 12 to 18 rather than put it in the refrigerator.

Storing chocolate in the refrigerator can cause frosting on the surface of the chocolate or backfrost due to oil. This is because, 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 behind 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 in the chocolate will dissolve and penetrate into the surface of the chocolate to recrystallize, causing the chocolate to appear anti-frosting.

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.

Chocolate is best kept in a dry, well-ventilated place. 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, keep it in a cool and ventilated place. Of course, in order to maintain the best flavor and texture of chocolate, it is best to eat as much as you want, and eat the freshest every time.

It won't break. I once put uneaten chocolate in the fridge and the bag was not sealed. As a result, I forgot to eat it, and it was almost a month, so I took it out and ate it again, and it was fine.

No, I often put some of the chocolate in the refrigerator, and after 10 days and half a month, I thought about it and took it out and ate it anyway, nothing.

It's going to be bad, and maybe it smells.

Refrigeration is OK, but not frozen.

It depends on how long it has expired, if it has not been a few days after the expiration date, then there is no problem, the expiration date is only the best period for consumption, and the taste will not be as good as before after expiration. If it's been a long time since it expires, and the chocolate has a white layer on top of it, don't eat it if it doesn't taste good.

How to store chocolate

1. Chocolate should be stored at room temperature of about 18, and if the packaging is not damaged, it can be stored for several months. Chocolate should be kept away from moisture, otherwise it will cause lumps.

2. Unless the room temperature is too high, there is no need to put the chocolate in the refrigerator. The first factor in preserving chocolate is to store it in a cool, dry place away from direct sunlight.

3. Don't put chocolate in a place with a strange smell. Since many odors come from some volatile substances, and chocolate is relatively easy to absorb these volatile substances, it is easy to carry over the flavor.

If you put it in the refrigerator for three years, it has generally expired and you can't continue to eat it. Chocolate can be stored in the refrigerator. Chocolate is easy to melt when stored at a higher temperature, such as in the summer, and stored in the refrigerator to maintain the shape of the chocolate from melting.

The shelf life of chocolate is generally between 8 and 15 months.

If the weather is not very hot, you can place the chocolate in a cool, dry, clean place at room temperature, 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 can be stored at a temperature of 5 to 20 ° C, and humidity is better controlled at 82 to 85 ° C.

It is better to store the chocolate compound at 8 18 °C and control the humidity at 78 °C. Even if this kind of chocolate is opened, it can be left for two or three weeks.

How to choose chocolate:

Looking at the fat content of cocoa mountain, from a health point of view, if conditions permit, it is recommended to give preference to chocolate made with natural cocoa butter. Chocolate with a relatively high cocoa butter content is relatively more beneficial to human health.

In general, if you eat chocolate occasionally, you can choose dark chocolate with a higher cocoa butter content. In chocolate, the higher the cocoa butter content, the harder the chocolate texture and the stronger the bitterness, so you can also choose chocolate with a higher cocoa butter content than the crooked finger within a reasonable range that is acceptable to the individual.

Expired chocolates that have been refrigerated can no longer be eaten. Even if it has been refrigerated in the refrigerator, there is still a possibility of spoilage, and eating it may cause gastrointestinal upset, so it is not recommended to eat it.

Chocolate contains oil, sugar and other ingredients, after the expiration date, even if the chocolate has been in a refrigerated state, the oil in it may still be round and excessive oxidation, resulting in rancidity of oil.

Storage of chocolate

1. Store the chocolate in direct sunlight and at high temperatures. The overheated temperature will allow the cocoa butter in the chocolate to melt and transfer to the surface of the chocolate. At about 34°C, the chocolate melts.

In direct sunlight, chocolate melts in just a short time.

2. Store the chocolate in the refrigerator. The super-cold temperature will cause the sugar in the chocolate to be analyzed, so that the surface of the chocolate will quickly frost and white, although it will not affect the food safety, but it will greatly affect the taste.

Hello landlord, I am glad to be able to answer this question for you.

Chocolate will also have an expiration date, during which it should be edible. However, there are a lot of things in the refrigerator, and it is difficult to guarantee that bacteria will not grow, so it is recommended not to eat them.

If you are infected with bacteria, it may cause gastrointestinal discomfort, diarrhea, abdominal pain, nausea and other problems after eating.

Yes! Chocolate will have hoarfrost on the surface of the chocolate after it has been left in the refrigerator for a long time, and these hoarfrosts are the cocoa butter that has been re-coagulated, because the cocoa butter will decompose when the temperature is high, and when the temperature in the refrigerator is low, the decomposed cocoa butter will re-solidify. So it's not spoilage, it's not mold, it's normal.

However, if the chocolate is left at room temperature for too long, mold will be formed, and white and green hairs will grow, and it will no longer be able to seep and eat. Yes! Chocolate will have hoarfrost on the surface of the chocolate after it has been left in the refrigerator for a long time, and these hoarfrosts are the cocoa butter that has been re-coagulated, because the cocoa butter will decompose when the temperature is high, and when the temperature in the refrigerator is low, the decomposed cocoa butter will re-solidify.

So it's not spoilage, it's not mold, it's normal. However, if the chocolate is left at room temperature for too long, mold will develop and white and green hairs will grow, and it will no longer be eaten.

Yes! Chocolate will have hoarfrost on the surface of the chocolate after being left in the refrigerator for a long time, and these hoarfrosts are the cocoa butter that has been re-coagulated, because the cocoa butter will be separated when the temperature is high, and when the temperature in the refrigerator is low, the decomposed cocoa butter will coagulate again. So it's not spoilage, it's not mold, it's normal.

However, if the chocolate is left at room temperature for too long, mold will develop and white and green hairs will grow, and it will no longer be eaten. Yes! Chocolate will have hoarfrost on the surface of the chocolate after it has been left in the refrigerator for a long time, and these hoarfrosts are the cocoa butter that has been re-coagulated, because the cocoa butter will decompose when the temperature is high, and when the temperature in the refrigerator is low, the decomposed cocoa butter will re-solidify.

So it's not spoilage, it's not mold, it's normal. However, if the chocolate is left at room temperature for too long, mold will develop and white and green hairs will grow, and it will no longer be eaten.

Chocolate is actually not suitable for putting in the Bingqing jujube box, because the refrigerator is actually 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 if the chocolate is put in the refrigerator, then the performance of the chocolate will be covered by the sugar crystals, which will affect the taste of the chocolate itself, and the cocoa butter crystals in the chocolate may also make the chocolate crystallize again, thus causing the problem of chocolate reversal.

Another point we know that the temperature of the refrigerator is usually much lower than the normal temperature, and if the chocolate is taken out of the refrigerator, it will actually go through the accumulation of moisture, frost, and the problem of anti-frost will be more serious, such chocolate will lose its original flavor, and what is more terrible is that it is actually easy to cause bacteria in this process, if you don't eat it in time, it is even easier to deteriorate than never put it in the refrigerator, if you eat such chocolate, Then the health harm to the human body is also very great.

At the same time, if you have already put the chocolate in the refrigerator, it is best not to eat it immediately if you take it out and let it adjust to the temperature of the air. Since chocolate is not suitable for the refrigerator, how do you best store it?

First of all, when buying chocolate, you should pay attention to whether the surface of the chocolate is smooth, because if the chocolate is not fresh, then there will be a problem of deterioration, and there will be a white mist substance, and if it is smooth chocolate, there is no need to worry about whether it has deteriorated.

The second is to see whether the aluminum foil of the chocolate is well packaged, if it is well packaged, then you can maintain the flavor of the chocolate itself, so that the chocolate can be eaten with confidence. Of course, if you can't finish eating, you can also put it in a ventilated and cool place, if you can keep the chocolate at a temperature between 5 degrees and 18 degrees, this temperature is just the normal temperature in winter, and if it is summer, if you want to store chocolate at room temperature for a long time, it must be a good choice, so put the refrigerator is a good choice, when you put the refrigerator, you must design a constant temperature, and put the chocolate in the refrigerator after packaging. Here is a reminder not to put it in the freezer, so that the storage time of the chocolate can be greatly increased.