Chocolate Effects
How to properly store Chocolates
Chocolate, when not stored properly, can lose its richness and flavor and can become obsolete. It is very sensitive to moisture and temperature. storage and packaging is necessary to preserve its freshness and wonderful taste and aroma. The ideal storage temperature for chocolate is between 15 and 17 ° C (59-63 ° F) with humidity below 50%. Chocolate also readily absorbs the aroma and should be kept separate from other foods, especially those with strong aromas, such as herbs, spices, onions, garlic, and meat. That's why dark, white and milk chocolate are carefully and tightly packed in paper, so as to avoid absorbing moisture and other foreign elements.
Avoid blooming effects
When chocolate store, make sure it is packed in a paper or plastic and kept in an airtight container. Choose a relatively dark location for storing chocolate is inside the container in an area that will not be affected by direct sunlight. Addition melting and deformation, high temperatures can cause the chocolate to have what is called a large "bloom" effect. Then the oil or fat of cocoa butter rises to the surface. Do not refrigerate or freeze chocolate, unless you intend to preserve the property after expiration date indicated. Refrigerating or freezing, bring chocolate to discolor and develop a side effect called flower sugar. This occurs when the chocolate absorbs too much moisture from the low temperature in the refrigerator and develops a whitish, as a result of higher sugar crystals on the surface. The temperature fluctuations can ruin beautiful presentation of chocolate, the texture and color.
If you must refrigerate
If you live in an area where the unpredictable climate where the temperature can rise above 30 degrees and 10 degrees Centigrade list below, then the best alternative is to refrigerate your chocolates so it does not suffer from fluctuations in temperature and can be stored at a constant temperature. Before your refrigerator, however, make sure you keep the chocolate wrapped in aluminum foil and placed in an airtight container or Ziploc bag so it does not absorb odors and moisture from the refrigerator. Before you eat or use as an ingredient for cooking, let the chocolate back to room temperature and roll it out only after thawed to prevent the flowering of sugar.
Cosmetic
Blooming effects do not affect the taste of chocolate and consumption, however. Sugar or fat bloom in chocolate does not mean that the chocolate is spoiled or old. In fact, even with flowers, it retains its flavor. Chocolate becomes only visually unappealing and texture, but it can still be eaten and enjoyed, as well as that used for cooking. The dark chocolate has had a bloom can be melted and reshaped to restore its original texture and appearance. Storing chocolate in the right temperature is most often cosmetic purposes, which is a big part of the experience chocolate at its best.
About the Author
Chris enjoys writing about all kinds of food but especially chocolates. For more information on the most delectable gourmet chocolates visit
http://www.ultimatechocolateshoppe.com
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