Can chocolate be eaten after 4 months in the refrigerator

You can eat it. It is best to eat chocolate immediately after buying, if you really want to save it, it is best to keep it in a place with a temperature of 12 to 18 degrees, and it should be protected from light, water and odors. Under these conditions, the oil crystals in the chocolate remain stable, the product is firm and brittle, and the appearance remains shiny.

The storage time can generally reach more than 4 weeks, and high-quality dark chocolate can be stored for a longer period of time than milk chocolate and white chocolate. Factory-produced chocolates usually have a shelf life of around 1 year, and those fresh chocolate desserts made by hand are best eaten as soon as possible. Although chocolate is not easy to spoil, when the temperature reaches 20 degrees Celsius, the cocoa butter inside will melt and begin to separate, and if it is frozen again, it will condense a white frosty substance on the surface, affecting the flavor.

Therefore, chocolate is usually wrapped in tin foil and stored in the refrigerator. Secondly, it is best to keep the environment dry with a maximum relative humidity of 65%. Water vapor in the air has a great impact on the quality of chocolate, especially for a long storage time, chocolate products that have not reached the seal are prone to the so-called frosting, and even deteriorate after absorbing water vapor.

Winter is the best season to taste chocolate, and if the atmospheric temperature is below 20 degrees Celsius, just store it in a cool and ventilated place. In summer, when the temperature is high, put it in the refrigerator under the refrigerator, not in the freezer. In addition, when you take out the chocolate from the refrigerator, do not open it immediately, let it basically warm up to room temperature before opening it, so that the outer layer of the chocolate will not condense and mist to affect the appearance and taste.

Chocolate is best not to keep in the refrigerator.

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 . It can be sealed in a plastic bag and then stored in the refrigerator.

When taking it out, do not open it immediately, let it slowly warm to room temperature before eating, or store it in a ventilated and dry place.

Chocolate is not suitable for storage in the refrigerator because the refrigerator is actually a humid environment, and the sugar in chocolate is easily dissolved by the tiny water in the refrigerator, and the sugar crystals will be left after the water is lost.

Therefore, if the chocolate is put in the refrigerator, the performance of the chocolate will be covered by sugar crystals, which will affect the taste of the chocolate itself, and the cocoa butter crystals in the chocolate may also cause the chocolate to crystallize again, thus causing the problem of chocolate backboxing.

Chocolate is not suitable for storage in the refrigerator.

Reason: The environment inside the refrigerator 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, which will quickly be wrapped by white sugar crystals, which will not only affect the taste of the chocolate, but also make the chocolate crystallize again, and the chocolate will become white and frosty.

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. Frosted chocolate on the surface will not only lose its original mellow flavor and taste, but also facilitate the reproduction and growth of bacteria, easy to mold and deteriorate, and will bring harm to health after long-term consumption.

Must be put in the refrigerator how to store:

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.

In order to maintain the best flavor and texture of chocolate, it is best to eat as much as you want, buy as much as you want, and eat the freshest every time.

Chocolate is a special dessert that many people love, with a mellow taste and a silky texture. As a chocolate lover, you're certainly not alone. However, chocolate is difficult to preserve, especially in the hot summer, if it is not stored properly, the chocolate will melt, which will affect the taste of the chocolate when eaten.

So, should we keep chocolate in the refrigerator or at room temperature when we usually store it?

According to the British "Daily Star" on May 22**, in order to figure out how chocolate should be stored correctly? A Twitter user named Bruno tweeted about the issue with Cadbury, a long-established British chocolatier (the maker of Icaoli). Cadbury was quick to respond to Bruno's tweet and gave a clear answer.

"Chocolate should always be stored in a slightly cooler, dry, dark place, such as a cupboard or pantry with a temperature below 21°C, to ensure that quality is not compromised," Cadbury said.

Also, try to avoid leaving the chocolate in an impermeable or humid environment, otherwise it will affect the taste of the chocolate.

Although many netizens who like to eat chocolate do not agree after seeing this answer, they feel that chocolate is not easy to melt in the refrigerator and is conducive to preservation, but the fact is that it is indeed stored at room temperature, which is more conducive to the taste of chocolate. Because the temperature in the household refrigerator is usually below 10, in such a low temperature environment for a long time to store chocolate, once taken out of the refrigerator, to the room temperature environment, because of the temperature difference is too large, the chocolate surface produces a layer of hoarfrost, like mold, although it has not deteriorated, but has lost the original mellow and taste of chocolate.

Of course, if the room temperature is too high in summer, you should wrap the chocolate in a towel and put it in the refrigerator, and take it out when eating, but do not open it immediately, you need to wait until the temperature of the chocolate has risen before opening and eating.

Many people choose to store chocolate in the refrigerator every time they can't finish it, thinking that it can lock in its mellow taste, but this is not right!

Put is can be put.

But the taste is not mellow.

It is recommended to put in: Dark corners.

After the chocolate is refrigerated in the refrigerator, once it is taken out, a layer of hoarfrost will form on the surface at room temperature, which is very easy to mold and deteriorate, and lose its original flavor.

Hello, after the chocolate is put in the refrigerator, a layer of white will precipitate on the surface, which will affect the taste. It is not recommended to keep it in the refrigerator for a long time.

If the room temperature is too high in the summer, such as above 30 degrees, the chocolate should be stored in the refrigerator. However, it should be noted that when the chocolate is taken out of the low-temperature refrigerator, if it is not eaten as soon as possible, because its surface is cold, it will cause the water vapor at room temperature to condense on its surface, so that the sugar in the chocolate (just sugar, not fat) crystallizes and precipitates on its surface, thus whitening, affecting the appearance and taste.

It should be able to be stored in the refrigerator to prevent the chocolate from melting if it is hot

It can be too hot in the summer.

Generally, chocolate is stored in the refrigerator.

But. Make sure your chocolate is unsealed.

Whether it is closed well after opening.

Otherwise, there are other dishes in the refrigerator.

The taste will be channeled.

Yes, you can leave it unplugged for as long as you want (within the shelf life).

To prevent it from melting, or softening, it can be placed in the refrigerator.

Yes, it can be left outside in the heat.

Yes, but it will not taste good, it will be very hard

No, but if you can keep it in the refrigerator, you can't keep it for too long.

If you can't put it, it will melt quickly when you take it out.

No, it's been so long since the summer.

You can put it in the refrigerator, there is no problem, and it will taste crunchy and have a good taste.

Chocolate can't be left out for a long time and will expire.

Something that can be eaten, usually put in the refrigerator, will taste weak after a long time, but it does not affect the consumption.

I can't eat it, so I guess it's spoiled.

Yes, it's so hot now that it will melt if you don't put the refrigerator.

No, you have to eat the chocolate as soon as you put it in the refrigerator, otherwise it will melt easily.

It can be OK, it's just not so good to put it in a ventilated and dry place.

Yes, it's best to seal two more layers in a bag to protect it from other flavors, but not in the frozen layer. I think iced chocolate is much tastier. It will also harden a little bit.

Yes, if it's summer, it's best to put it in the refrigerator, otherwise the temperature will be too high.

OK. But don't put the whole layer of ice, otherwise the ice will be hard and there will be no taste.

It's a good idea to put it in the refrigerator, but the temperature should not be too low, and the taste will be bad after being frozen. And it should be left outside the refrigerator for a while before eating, and wait for its temperature to rise above 20 degrees to get the best taste.

Yes, I've done that before. Just refrigerated, it feels pretty good. If you freeze it quickly, it will affect the taste.

Of course not, common sense of life.

Chocolate is easy to spoil when stored in the refrigerator, and it will lose its original mellow flavor and taste. Store in a dry, shaded, ventilated place.

Freeze it. Refrigeration is not very good. Hahaha.

Chocolate is a very fragile and delicate product, and the storage conditions are very particular, in addition to avoiding sunlight and mold, there should be no strange smell in the storage place, and the most important thing is the control of temperature and humidity.

Chocolate has a melting point of about 36, which is a kind of food with strong heat sensitivity and is not easy to preserve. The storage temperature should be controlled between 12-18 and the relative humidity should not be higher than 65%. Improper storage will cause softening and deformation, white surface spots, internal sand turning, and reduced odor or aroma.

After opening the package or not using up the chocolate, it must be sealed again in plastic wrap and placed in a cool, dry and ventilated place, preferably at a constant temperature. Chocolate sauce or fillings must be stored in a crisper.

If the chocolate is left at too high a temperature, large streaks or spots will appear on the surface. If left in a cold and damp environment, a grayish-white film may appear, and these changes will not have much effect on the aroma and texture of the chocolate, and it can still be used for cooking and baking.

If properly stored, pure chocolate and bittersweet chocolate can be stored for more than one year, and milk chocolate and white chocolate should not be stored for more than six months. White chocolate may taste the same if it is stored for too long, but it will be less likely to melt.

In general, the shelf life of chocolate increases or decreases depending on the contents. Especially for chocolate products with fresh milk (or high milk content) and hazelnuts, because the shelf life of milk and hazelnuts is not long, the shelf life of chocolate is relatively shortened.

If you have a cool room, you don't need to store chocolate in the fridge. Chocolate, while not necessarily kept in the refrigerator, must be kept in an airtight container that can stop mold growth, and under normal circumstances, it should be kept at room temperature before opening the package.

To keep the chocolate in the best condition, store it in a room with a maximum relative humidity of about 65% and avoid light, water and odors. The storage temperature should be 12-18. In this storage environment, high-quality dark chocolate can be stored for at least half a year without the same quality.

It can even be consumed after a longer period of time. White acrylic and milk chocolate are not stored for that long, but they are not very short either.

As for those fresh travol chocolates or some other chocolates made from cream, it's best to eat them within a few hours. If you taste Garnacher chocolate that has been sitting for one or two days and two weeks, the taste is quite different from that of a few hours. Travol chocolate made with fresh cream and a small amount of sugar can become moldy after a week if air is present between the Nacher chocolate and the chocolate coating.

The use of invert sugar (a product chemically similar to honey that prevents sugar from crystallizing) and cream treated with an extended shelf life can extend the price of this chocolate to two weeks.

If it's cool in the room, the chocolate doesn't need to be stored in the fridge. Chocolate does not necessarily need to be kept in the refrigerator, but it must be kept in an airtight container that prevents mold growth, and under normal circumstances, it should be kept at room temperature before opening the package.

You just put it on the top level.

Yes, it's too hot in the summer, and good chocolate is easy to melt.

I store the chocolates that my friends brought me from abroad in the refrigerator, remember to put them in sealed and moisturizing jars, tinted glass jars or directly use the kind of jars that store tea.

You don't need to put it in the refrigerator, you can put sugar food in a ventilated place.

It's going to change the taste, and now that chocolate is so expensive, it's a pity to change the taste.

It can be stored in the refrigerator, but it will be different when you eat different chocolates. The general plate-shaped block will be a little harder and crispier when you just take it out of the refrigerator. Ferrero will have a layer of soluble chocolate, which will curdle when refrigerated, and should be left at room temperature for a while before eating.

If you want to leave the chocolate truffles at room temperature for too long, the powder on them will melt away.