Chocolate Flavor Can Change If Stored In The Refrigerator, This Is The Reason

Chocolate (Photo: Freepik/Freepik)

JAKARTA - For some people, storing chocolate in the refrigerator feels like a natural thing. Especially in tropical climate countries like Indonesia, where hot temperatures often make chocolate melt easily. But did you know that this habit can actually damage chocolate taste and quality?

This phenomenon is experienced by many people. A writer once shared his experience when he found out that his husband routinely put chocolate in the refrigerator.

"When I saw him put a large Cadbury Fruit & Nut bar in the refrigerator, I felt like I was marrying someone from a social camp," he said half jokingly, quoted from the Channel News Asia page.

However, this habit is not rare. Many people think the refrigerator is the best place to keep chocolate from melting. Unfortunately this assumption is wrong.

According to Jerome Penafort, CEO and founder of Mr Bucket Chocolaterie, storing chocolate in the refrigerator can actually change the texture and taste.

"Cokelat is the most delicious to enjoy at room temperature, between 22 and 25 degrees Celsius," explains Penafort.

"At this temperature, chocolate will melt easily on the tongue, so that the taste and aroma can be enjoyed optimally," he added.

When chocolate is stored at too cold temperatures, the fat structure inside can change. As a result, chocolate loses its original glow and feels harder when bitten.

"As much as possible, avoid storing chocolate in the refrigerator or freezer," said Penafort.

"The temperature that is too cold can damage the taste, change the appearance of the surface, and make the texture not smooth," he added.

In addition, if chocolate is removed from the refrigerator and left to melt too quickly, condensation will appear or water spots on the surface.

"When chocolate melts too fast, condensation occurs and this lowers the quality of chocolate," he said.

This condensation causes the appearance of a white coating on the brown surface which is known as a Bloom sugar or a Bloom fat. Although not dangerous, this layer makes chocolate look dull and feels not fresh.

Penafort recommends storing chocolate in a cool, dry place and avoiding direct sunlight.

"I personally recommend storing chocolate in a wine chiller with temperatures between 12 and 15 degrees Celsius," he said.

However, there are exceptions. For chocolate with soft fillings such as bonbon, ganache, orofficial, storage in the refrigerator is still allowed, as long as it is stored in a tightly closed container to prevent the absorption of the smell of other foods.

Chocolate that is stored properly will maintain its sweet taste and distinctive aroma of cocoa. Instead, keeping it in the refrigerator for no proper reason reduces the pleasure that should be felt.

So before rushing to put chocolate into the refrigerator, reconsider the impact.

"Cokelat is not the enemy of the refrigerator, but also not his best friend. Try it wisely so that the taste and texture remains perfect." said Penafort.

Now you already know the secret. Best chocolate is not the most expensive, but what is stored and enjoyed in the right way.