Summer is approaching, and the temperature rises, and chocolate is not easy to preserve. How should we preserve chocolate at this time?

The delicate and smooth chocolate is a favorite of many people. In order to preserve it for a long time, in daily life, people will put chocolate in the refrigerator just like storing other foods. In fact, this approach is inappropriate.

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In terms of ingredients, chocolate can be divided into two categories: one is pure chocolate, and the other is compound chocolate made with cocoa butter substitutes (including refined fats, vegetable fats, etc.) instead of cocoa butter. If the chocolate is stored in the refrigerator, it will cause frosting on the surface of the chocolate or cause back frosting due to oil.

This is because, first of all, if the storage environment is humid, the sugar in the chocolate is easily dissolved by the moisture on the surface, and sugar crystals will remain after the moisture evaporates. Even if the package is airtight, moisture will still penetrate from the folds or corners of the outer package, so that the surface of the chocolate is covered with a thin layer of off-white icing. In addition, cocoa butter crystals will dissolve and penetrate into the surface of the chocolate to crystallize again, causing the chocolate to appear reverse frost. Among them, dark chocolate will absorb moisture on the surface when the relative humidity is 82%-85%, and the relative humidity of milk chocolate exceeds 78%.

Secondly, the temperature in the refrigerator is usually below 10°C. The chocolate is taken out of the refrigerator. Once it is brought to the room temperature, moisture will immediately accumulate on the surface, making the phenomenon of frosting and defrosting more serious.

Moreover, after being refrigerated, the frosted chocolate will not only lose its original mellow aroma and taste, but it is also conducive to the growth and growth of bacteria and is prone to mold and deterioration. After eating, it will cause health hazards.

The best temperature for storing chocolate is 5℃-18℃. In summer, if the room temperature is too high, it is best to seal it with 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 for consumption when it is close to room temperature. In winter, if the indoor temperature is lower than 20°C, store it in a cool and ventilated place. Of course, in order to maintain the best flavor and texture of chocolate, it is best to eat as much, buy as much, and eat the freshest each time.