Award-winning chocolatier Nicole Patel advises against refrigerating chocolate as it can adversely impact texture and flavor. The optimal storage temperature is between 60-70°F in a cool, dry place, away from sunlight. Refrigeration can cause sugar bloom due to condensation and allow chocolate to absorb unwanted odors. Though generally, hot cocoa mixes should also be kept out of the fridge to avoid moisture buildup, truffles are the exception, as they can last longer if refrigerated.
We recommend never storing chocolate bars and molded chocolates in the refrigerator.
The ideal temperature for storing chocolate is between 60 to 70 degrees Fahrenheit.
The condensation can lead to sugar bloom affecting its appearance and taste.
To maintain its quality and freshness, it's best to store drinking chocolate mix in a cool, dry place.
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