The contentious issue of whether to stash chocolate in the fridge or the cupboard divides many, with staunch advocates for both methods often odds over the correct approach
As Halloween approaches, the age-old debate about storing vast quantities of chocolate and sweets is poised to divide households yet again.
The divisive matter of whether to keep chocolate in the fridge or cupboard splits opinion, with fierce supporters on both sides frequently clashing over the proper method.
Food storage expert Joshua Houston from Household Quotes has offered his verdict on the controversy, claiming there’s a clear-cut solution.
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He explained: “Refrigerating your chocolate is bad for several reasons, the first being that chocolate can easily absorb flavours from other foods in your fridge.
“Secondly, if you chill your sweet treats you might notice that the cold can make them tasteless. This takes away some of the enjoyment and satisfaction chocolate can bring.
Have you ever noticed chocolate developing an unappetising white appearance, as though it’s gone off? That’s probably down to refrigeration as well, reports the Express.
Joshua explained: “Discolouring is another big problem, this occurs when moisture in a fridge results in ‘sugar bloom’, which is where sugar rises to the surface.”
Although chocolate’s lifespan spans from 10 months to two years (extended for dark varieties owing to reduced milk content), it appears the cupboard emerges victorious for maintaining flavour.
Joshua concluded: “Your cupboard is a better option as long as it’s dry, moisture can negatively affect the taste over time. The ideal temperature for chocolate is between 12 to 18 degrees Celsius as any more could result in melting.”
He went on to say: “If you do open your chocolate (which I wouldn’t blame you), wrap it in an airtight wrapper or a container. This will help protect the chocolate from moisture and outside odours which could negatively affect the taste.
“Also make sure to keep chocolate away from direct light, it not only causes ‘sugar bloom’ but melting is a factor. Bloomed chocolate is still safe to eat, but it won’t look as appealing and might taste slightly different.”
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