JAKARTA - Chocolate should not be stored at temperatures that are too cold because it can damage the taste. Technical Developer Gourmet Barry Callaround Indonesia Ferrial Ekbar or who is familiarly called Chef Ferrial said the chocolate should be stored at a temperature of 12-20 degrees.
"Ideally, it doesn't need to be stored in the refrigerator, store it in a dry room, don't heat it up. If there is an airtight container," said Chef Ferrial behind ANTARA, Friday, September 19.
Furthermore, Chef Ferrial explained that when chocolate is stored in the refrigerator with a very cold temperature, it will cause a foam fat andfuels or the appearance of fat bubbles and sugar on the brown surface.
The foam Fat that appears on the surface of the chocolate will disappear on its own if the temperature is normal. While the Bloom sugar, will not disappear and can damage the chocolate because it has mixed with water. Chocolate itself is not allowed to be exposed to water at all even a small amount.
"Green boom is actually rare, so he comes out of the sugar. Sugar comes out, sometimes there is water, it has been damaged and mixed," he said.
Chef Ferrial also said that the chocolate used for making cakes should not be stored in the refrigerator. Because when cooked it will clot.
"Sometimes something goes right away, the chocolate will clot because it mixes with water. It can be let go at room temperature for half an hour, but the result is not the same as the initial chocolate," said Chef Ferrial.
Chef Ferrial suggested setting the refrigerator temperature first if he really wanted to store chocolate in the refrigerator. In addition, do not put chocolate in an smelly room.
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