Chocolate Truffles 3 in gift box-Espresso, White Chocolate and Chocolate Caramel!
Whether you’re saving some special chocolate for just the right moment or recently received a gift box of truffles and bonbons, proper storage is key to ensuring that when you do enjoy that chocolate, it tastes just as delicious as it should. While you may think that keeping chocolate in the refrigerator prevents it from melting, doing so may actually produce unwanted moisture on the bar. Instead, two chocolatiers offer an alternative way to store the sweet treat.
Best Ways to Store Chocolate
In general, it’s best to keep chocolate at room temperature, fully wrapped and away from heat and water. Unless you have a humidity-controlled refrigerator meant for optimal chocolate storage, keeping chocolate in your refrigerator will introduce moisture to your chocolate bars, which isn’t ideal.
If you do decide to store chocolate bars in the refrigerator (perhaps because it’s especially warm in your house and you don’t want it to melt), The chocolatiers at Sea Choc recommend letting it sit at room temperature for at least 30 minutes so that it isn’t too hard to bite into.
How Humidity and Heat Affects Chocolate
You’ll know a chocolate bar has sugar or fat bloom if you open it up and find that there is a whitish coating on it… The good news it is perfectly safe to eat …
Sugar Bloom
Sugar bloom occurs when chocolate is exposed to humidity for an extended period of time, and fat bloom occurs when chocolate is exposed to heat. “Moisture draws out sugar, and when it evaporates, white sugar crystals rise to the surface of your bar,” Gancia says. “While it is safe to eat chocolate with sugar bloom, it’s way more fun to enjoy a shiny, beautiful bar!”
Fat Bloom
“Fat blooming mostly occurs when chocolate has gone through some heat fluctuation during storage,” Gíslason says. For example, on a hot day, chocolate can reach its melting point and later cool down, which can cause the cocoa fat to release from its tempered stage and seep to the surface. “This doesn’t mean that your chocolate has gone bad, “It will taste almost the same, but its appearance is definitely altered.
Keep It Wrapped, Chocolate absorbs scents easily, so keeping it wrapped and away from other things that may impact its flavor (like garlic, onions, and even your spice cabinet) is key. If you have opened the packaging and want to store it afterwards, make sure to wrap it back nicely; oxygen can be the enemy and might bring unwanted odors to the flavor,
$16.60
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Description
Whether you’re saving some special chocolate for just the right moment or recently received a gift box of truffles and bonbons, proper storage is key to ensuring that when you do enjoy that chocolate, it tastes just as delicious as it should. While you may think that keeping chocolate in the refrigerator prevents it from melting, doing so may actually produce unwanted moisture on the bar. Instead, two chocolatiers offer an alternative way to store the sweet treat.
Best Ways to Store Chocolate
In general, it’s best to keep chocolate at room temperature, fully wrapped and away from heat and water. Unless you have a humidity-controlled refrigerator meant for optimal chocolate storage, keeping chocolate in your refrigerator will introduce moisture to your chocolate bars, which isn’t ideal.
If you do decide to store chocolate bars in the refrigerator (perhaps because it’s especially warm in your house and you don’t want it to melt), The chocolatiers at Sea Choc recommend letting it sit at room temperature for at least 30 minutes so that it isn’t too hard to bite into.
How Humidity and Heat Affects Chocolate
You’ll know a chocolate bar has sugar or fat bloom if you open it up and find that there is a whitish coating on it… The good news it is perfectly safe to eat …
Sugar Bloom
Sugar bloom occurs when chocolate is exposed to humidity for an extended period of time, and fat bloom occurs when chocolate is exposed to heat. “Moisture draws out sugar, and when it evaporates, white sugar crystals rise to the surface of your bar,” Gancia says. “While it is safe to eat chocolate with sugar bloom, it’s way more fun to enjoy a shiny, beautiful bar!”
Fat Bloom
“Fat blooming mostly occurs when chocolate has gone through some heat fluctuation during storage,” Gíslason says. For example, on a hot day, chocolate can reach its melting point and later cool down, which can cause the cocoa fat to release from its tempered stage and seep to the surface. “This doesn’t mean that your chocolate has gone bad, “It will taste almost the same, but its appearance is definitely altered.
Keep It Wrapped, Chocolate absorbs scents easily, so keeping it wrapped and away from other things that may impact its flavor (like garlic, onions, and even your spice cabinet) is key. If you have opened the packaging and want to store it afterwards, make sure to wrap it back nicely; oxygen can be the enemy and might bring unwanted odors to the flavor,
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