Is it possible to keep chocolate in the refrigerator - they say it spoils because of this

Many people think that keeping chocolate in the refrigerator is correct. However, it is not. Low temperatures lead to a change in the composition of the product. When stored in a refrigerator, the taste of chocolate spoils, it becomes hard, and a white coating forms on its surface.

Why not?

Chocolate is rather capricious in storage. He is afraid of literally everything: heat, dry air, direct sunlight, cold, odors. The tile easily melts, winds, hardens, loses its original taste and aroma. That is why it is sealed with lightproof and sealed packaging, wrapped in aluminum foil.

Store chocolate in the refrigerator is not recommended due to inappropriate temperature conditions. Optimal for the product are considered cool room conditions - +18 degrees. Perhaps a deviation of 3 degrees in a smaller or larger direction.

In the refrigerator, the temperature is much lower - from +3 to +6 degrees. In such conditions, freezing of water occurs. As a result, sucrose crystals appear on the surface of the chocolate bar. It becomes more solid and fresh.

Where to store chocolate?

By all rules, chocolate confectionery is kept cool, but not in the refrigerator. Recommended storage conditions:

• temperature from +15 to +21 degrees;
• air humidity up to 75%.

It is important that the tile is not exposed to direct sunlight, even if it is in a sealed package. The fact is that in the radius of their contact, the temperature is always higher. And even if the room is +15 degrees, chocolate will melt in direct sunlight. You should also keep chocolates away from sources of strong odor (fish, sausages, prepared meals, etc.).

Properly store chocolate in the pantry, cellar, in the kitchen cabinet, located away from the stove and other heating appliances.

When can I use a refrigerator?

If we compare the harm of high and low temperatures for chocolate, then definitely the heat is more destructive for it. At a temperature of +21 and above, it begins to melt and when you open the package looks unsightly. If the effect of high temperatures is long enough, the confectionery product begins to be bitter, loses the cocoa flavor, and becomes unpleasant. Such a delicacy should not be eaten.

And if the melted chocolate is again placed in the cold, then the fat contained in the cocoa butter crystallizes. Again, a whitish coating forms on the surface of the tile, but this time greasy. If before that the chocolate did not have time to deteriorate, you can eat it. But her taste will not be the same.

If it is not possible to maintain a temperature of +18 degrees for storing chocolate, it is best to initially place it in the refrigerator on the side shelf. High temperatures harm him much more than low temperatures, as well as temperature differences.

Storage time

The shelf life of chocolate depends on the amount of fat it contains. The more they are in the composition, the faster the product spoils.

The maximum content of cocoa butter in white chocolate, and it is stored no longer than 1 month.

Shelf life of different types of chocolate:

• white - 30 days;
• dessert with a filling - 3 months;
• without filling and additives - 6-12 months;
• weight (without packaging) - 2 months;
• homemade chocolate and sweets with additives and fillings - 2 weeks.

In the manufacture of chocolate bars, manufacturers often add an E-200 preservative. This is sorbic acid, which improves the safety of products.It is considered relatively safe for human health. But still it is better to choose varieties of chocolate without synthetic components and with a shorter shelf life.

Shelf life can be seen on the packaging. So that the product does not deteriorate ahead of time, it must be stored according to the rules.

Chocolate freeze

It is undesirable to freeze chocolate. As already mentioned, low temperatures negatively affect his taste. However, in the manufacture of homemade sweets or chocolate figures, freezing is indispensable. Finished products are placed in the freezer for 30 minutes, removed from the molds and stored further according to standard rules.

You can also briefly put melted tiles in the refrigerator or freezer to set.

But freezing chocolates to increase the shelf life does not make sense. They will not be so tasty and will lose their attractive appearance, although they will not deteriorate.

It is less justified to store chocolate in the freezer, which is planned to melt. It should not contain additives. A sealed container should be used for storage.

So, can you keep chocolate in the fridge? According to GOST storage conditions, the refrigerator is an inappropriate place for chocolate products. In the refrigerator, the temperature is much lower than the rules require. It is optimal to keep tiles in the pantry or cellar with a constant temperature of +18 degrees and air humidity up to 75%.