Why can't chocolate be kept in the fridge?
Moreover, after the cold storage, the frosting on the surface will not only lose the original mellow flavor and taste, but also be beneficial to the propagation and growth of bacteria, which is susceptible to mildew and deterioration. After eating, it can cause harm to health.The best temperature for storing chocolate is between 5 and 18 degrees centigrade. In summer, if the room temperature is too high, it is best to use plastic bags sealed, and then placed in the refrigerator freezer storage. Please don't turn it on immediately when it is taken out. Let it slowly return to the temperature until it is near the room temperature. In winter, if the room temperature is below 20 degrees, store in a cool and ventilated place. Of course, in order to maintain the best flavor and taste of chocolate, it is best to eat how much, buy how much, every time to eat the freshest.
Chocolate will spoil the fridgeDelicate and smooth chocolate is a favorite of many people. In order to keep it for a long time, in daily life, people will put chocolate into the refrigerator as well as other foods. In fact, this approach is inappropriate.In terms of ingredients, chocolate can be divided into two categories: pure chocolate, and chocolate, which is made from cocoa butter (including refined oils, vegetable fats, etc.) instead of cocoa butter. If the storage of the chocolate in the fridge will make the chocolate surface icing or oil caused by anti frost.
This is because, first of all, if the storage environment is wet, the sugar in chocolate is easily dissolved by the surface water, leaving the sugar crystal after the evaporation of water. Even the sealed packaging, water or from the outer edges of the folded or infiltration into the office, the chocolate surface is a thin layer of white icing was covered. In addition, the cocoa oil grain will dissolve, penetrate to the surface of chocolate, recrystallization, lead to chocolate appear "anti frost" phenomenon. Among them, dark chocolate stored at relative humidity of 82% - 85%, milk chocolate in the relative humidity of more than 78% of the conditions, it will absorb the surface of the water vapor.Secondly, the temperature in the refrigerator is usually below 10 degrees celsius. Chocolate removed from the refrigerator, once taken to normal temperature environment, moisture will soon accumulate in the surface, and use frost, anti frost phenomenon is more serious.
