Photo credit: Haigh’s Chocolates.
Eating chocolate never seemed like something you could get wrong, right?
It seems that many of us have been doing the unthinkable, and by making a simple, common mistake, we’re not enjoying chocolate in that way in which it was intended.
It comes down to the way the chocolate is stored. Apparently, there is a right and a wrong way, and it’s all about temperatures.
While many of us love a good crunch to our chocolate treats, storing chocolate in the refrigerator can seperate out the fats from the product, making it turn white. Sound familiar? Luckily for us though, there are ways to reduce the impact if you need to keep your chocolate cool, while keeping your chocolate fabulous.
Iconic Adelaide chocolate manufacturers, Haigh’s Chocolate, who are the oldest family-owned chocolate maker in Australia, actually get asked about this so often, that they’ve dedicated a whole section to it on their website.
So how do you stop your chocolate from turning white?
If chocolate is exposed to temperature fluctuations, the chocolate may appear white due to the fats rising to the surface of the chocolate. The chocolate is still edible, but the quality and texture will be affected, and it won’t be at its creamy best.
Haigh’s say that you should only refrigerate chocolate in extreme weather conditions, in which you should case place in an airtight container or double wrap and place in the bottom section of the fridge. The chocolates should be slowly brought back to room temperature before unpacking, several hours before consuming.
So what’s the best way to store your chocolate?
The optimum holding temperature is between 15-20ºC with low humidity. To maintain the freshness of your purchase, Haigh’s recommend that you store your chocolates in a cool dry cupboard away from heat or light source and any perfumed items such as soaps etc. And never leave them in a parked car for any length of time.
Also, as the cocoa butter in chocolate absorbs odours readily, be sure to store your chocolate away from such items as garlic and spices as these may also affect the chocolate’s flavour.
But what about South Australia’s summer? We know it gets REALLY HOT, so here’s some advice on storing your chocolate when it’s just too warm for the ol’ cupboard.
You may need to keep your chocolate in the refrigerator or freezer to prevent it from melting. If you are going to freeze your chocolates put them in a double wrapped freezer bag ensuring it is airtight. When defrosting, to reduce the risk of ‘chocolate shock’ place in the fridge for 24 hours, then store in a cool place to bring to room temperature for a further 24 hours before eating. Chocolate is best enjoyed when eaten at room temperature. The process of slowly thawing the chocolate helps prevent the formation of condensation on the surface, which in turn will lead to blooming.
Hungry yet? You can buy Haigh’s online here, or visit one of their many stores here.
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