Can you still eat chocolate that has been left out for three years?

Chocolate is best bought and eaten immediately, and it is important to pay attention to the production date and keep it as short as possible. 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't be eaten after a long time. If the chocolate is stored for too long and misses the shelf life, its oxidation value will increase, resulting in excessive oxidation of chocolate oil, and the use of food with excessive peroxide value will cause great harm to the body, such as causing gastrointestinal discomfort, diarrhea and liver damage. The storage temperature of chocolate is 5-20 degrees, and the storage temperature of compound chocolate is 8-18 degrees, if the room temperature is too high in summer, you can use a plastic bag to seal it and put it in the refrigerator for storage, and you can not open it immediately after taking it out, and the cut chocolate can not be put directly in the refrigerator to avoid hoarfrost.

Generally speaking, the shelf life of ordinary chocolate is about one year, but the time will increase or decrease depending on the contents. In particular, chocolate products with fresh milk and hazelnuts are easily oxidized by the air due to the high amount of unsaturated acid in them, and the kernels are easily oxidized by the air, which also relatively shortens the storage time of chocolate.

Chocolate is a sweet food made from cocoa liquor and cocoa butter as the main ingredients. Not only does it have a delicate and sweet taste, but it also has a rich aroma. Chocolate can be eaten as is, or it can be used to make cakes, ice cream, etc.

On romantic Valentine's Day, it is an indispensable protagonist to express love.

Chocolate should be stored at room temperature (approximately 18 years) and for several months if the packaging is not broken. Chocolate should be kept away from humidity and high temperatures, stored in a relatively constant temperature environment, and the chocolate should be kept away from moisture, otherwise it will cause clumping. Chocolate can be stored in the refrigerator or frozen in a mold, but this will cause a slightly whitish film to form on the surface of the chocolate, which is cocoa butter, which will not cause the chocolate to taste bad and the film will disappear when it melts.

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.