The vast majority of us have a habit of storing chocolate in the fridge . However, it is not a good idea as recommended by experts because sudden changes in temperature increase the risk of a fat bloom effect in chocolate.
As explained by Chocolates Torres, what happens when a sudden variation in temperature, the cocoa butter crystals rise to the surface, and crystallize again at the top . Therefore, the chocolate turns bad, something that we can notice because it takes a whitish color and bubbles come out.
This is something that can happen in any chocolate if we commit to a very abrupt change in temperature . However, it is much more likely to occur if you have nuts since they have a fat that at room temperature is practically liquid. This makes the moisture content higher, and it is easier for fats to rise to the surface.
Does something happen if we have eaten chocolate that has suffered the “fat bloom” effect ? Not in principle, as long as the amount was not excessive. The main problem is that it loses quality when it comes to texture and flavor. It is usually earthy, uneven, and it costs much more to melt in your mouth.
How to store the chocolate?
It is clear then that we should not keep chocolate in the fridge . We can only do it in the summer months if the kitchen is over 30 degrees. In this case, we have to put it well wrapped in a paper that absorbs moisture, inside an airtight container, and in the hottest part of the refrigerator. At the time of consuming it, it is convenient to remove it a little before so that it is tempered.
If it is not too hot, it is best to store the chocolate in an airtight container in the pantry , where the temperature is between 18 and 20 degrees and the humidity does not exceed 60%.
We can also break it into ounces and keep it in a glass jar with a lid so that it does not absorb the odors of other nearby foods.
As is logical, although it is a food that takes a long time to spoil , the ideal is to consume it as soon as possible so that it does not lose its characteristics.
