How to properly store chocolate
Chocolate, when not stored properly, can lose its richness and flavor and can become obsolete. Is very sensitive to moisture and temperature. Proper storage and packaging is needed to preserve freshness and flavor and wonderful aroma. The ideal storage temperature for chocolate is between 15 and 17 ° C (59-63 ° F) with humidity less than 50%. Chocolate also easily absorbed aroma and should be stored separately from other foods especially those with strong flavors such as herbs, spices, onion, garlic, and meat. This is the reason why dark chocolate, white, and milk are carefully and tightly wrapped in aluminum foil to prevent absorption of moisture and other foreign elements.
Avoid blooming effects
When the storage of chocolates, make sure you wrap in foil or plastic and kept in an airtight container. Choose a relatively dark to store chocolate is in the container, in an area not affected by direct sunlight. In addition to the fusion and deformation, high temperatures can cause the chocolate to have what is known as a fat "flower" effect. This is where the oil or fat from the cocoa butter rises to the surface. No refrigerate or freeze chocolate unless the intention of preserving and after the expiration date. Refrigerate or freeze the chocolate will discolor and develop an undesirable effect called sugar bloom. " This happens when the chocolate absorbs too much moisture from the low temperature in the refrigerator and color develops white, as a result of the sugar crystals rising to the surface. Temperature fluctuations can ruin the chocolate nice presentation, texture and color.
If you must refrigerate
If you live in an area with unpredictable weather, where temperatures can soar above 30 degrees and fall below 10 degrees Celsius, then the best alternative is to refrigerate your chocolates so you do not suffer from temperature fluctuations and can be stored at a constant temperature. Before your refrigerator, however, make sure you keep the chocolate wrapped in foil and placed inside an airtight container or Ziploc bag for does not absorb odors and moisture from the refrigerator. Before you eat or use as an ingredient for cooking, that the return of chocolate at room temperature and evolve only after thawed in order to prevent the powdered sugar.
Aesthetic purposes
Flourishing effects do not affect the taste of chocolate and edibility however. sugar or fat bloom in chocolate does not indicate that the chocolate is spoiled or old. In fact, even with flowering, which still retains its flavor. The only chocolate becomes unattractive visually and texturally, but you can still eat and enjoy, and is used for cooking. The black chocolate has had an effect on flower can be melted and reshaped to regain its original texture and appearance. Candy store at the right temperature is mainly for aesthetic purposes, it is a great of experience chocolate at its finest.
About the Author
Chris enjoys writing about all kinds of food but especially chocolates. For more information on the most delectable gourmet chocolates visit
http://www.ultimatechocolateshoppe.com
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