Does Putting Chocolate in the Fridge Ruin It? (2024)

FAQs

Does Putting Chocolate in the Fridge Ruin It? ›

DON'T REFRIGERATE!

Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn't look too appealing).

DON'T REFRIGERATE!

Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn't look too appealing).

Though storing your chocolate in the fridge can technically extend its shelf life, it can decrease the quality of its taste. The cool temperature can lead to condensation forming on the bar which can affect its rich flavor. The refrigerated chocolate may also not melt as nicely, if you plan to use it for baking.

Using a fridge can cut the hardening time for chocolate by about half. Depending on the type of chocolate you are working with, the hardening time can be reduced to as little as 10-20 minutes. Using your fridge to harden melted chocolate is an effective option when you need to speed up the settings process.

Chocolate is also particularly prone to absorbing any smells surrounding it, so keeping it in the fridge can lead to, sometimes rather unsavoury, other flavour notes interfering.

In an ideal world, you'd never put chocolate in the fridge or freezer, however, if it's the middle of the summer, that may be your only cool storage spot. In these situations, you should keep the chocolate in a tightly sealed container. Then it's best to let the chocolate reach room temperature before enjoying.

Chocolate 'ages' in the fridge. And not only does it alter the appearance, but too long in the fridge can alter the taste as well. Most chocolate can be safely stored in a cool, dark place, where it won't melt and will maintain its taste and texture.

Both heat and moisture induce chocolate bloom, which is a cosmetic rather than a flavor problem, but customers may be unhappy with the appearance of bloomed chocolate. Never store your chocolate in the moisture-rich refrigerator or freezer unless you're planning to bake with it.

Does Chocolate Turn White if You Store it in the Fridge? Storing chocolate in the fridge doesn't automatically cause it to turn white, but it can contribute to conditions that lead to blooming, causing a white or greyish coating on the chocolate.

This is because the melting point of the chocolate changes when the chocolate is stored in the freeze. It starts melting faster than the chocolate kept in room temperature as the ice turns into water faster when kept in the room temperature. So, even the ice layer around the chocolate makes it melt faster than usual.

Why does chocolate go wet in the fridge? ›

If you choose to store your chocolate in the refrigerator remember that chocolate stored in the refrigerator will “sweat” – this means that a layer of moisture will form on the surface of the chocolate, and when cooled, stickiness will result.

While you may think that keeping chocolate in the refrigerator prevents it from melting, doing so may actually produce unwanted moisture on the bar.

Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.

If chocolate is stored in a refrigerator, the humidity inside can lead to 'sugar bloom,' where sugar crystals rise to the surface, affecting the chocolate's smooth finish.

However, you should know that chilling it will change the taste and texture of even the highest quality chocolate. Cocoa solids and cocoa butter need a consistent temperature to remain stable. If these ingredients become unstable due to temperature changes, the chocolate bar may lose its consistency and flavor.

The best place to store chocolate is in a cool, dry, and dark environment, like a pantry or cupboard. You'll want to store it away from heat, moisture, and light.

It'll be dull and soft and will need to be refrigerated just to avoid melting. Tempered chocolate products stay hard at cool room temperature. Avoid storing at warm temperatures and at high humidity to protect the tempered chocolate's structure.

The perfect temperature to store chocolate is between 65 and 68 degrees Fahrenheit. As mentioned earlier, chocolate begins to soften at 85 degrees Fahrenheit and starts to melt at 93 degrees, but it liquefies between 104 and 113 degrees.

If unopened and stored properly, dark chocolate lasts 2 years (from the day it was made). If opened, but still stored properly, the rule of thumb is one year. As for milk and white chocolate bars, the time available is cut in half. One year if unopened and stored properly, and 6-8 months if opened and stored properly.

Storing your chocolate in a cool, dry place away from direct sunlight is one of the simplest hacks to prevent it from melting without needing to use a refrigerator. By keeping chocolate at room temperature – ideally between 18°C and 20°C – you can maintain its delicious taste and texture for longer periods.