Where is the best place to store chocolate?

Common mistakes

Many people believe that grated cocoa beans can be stored indefinitely. Yes, they protect the product from damage, but after a year and a half, the chocolates will start to taste bitter, mustiness will appear. Still, fresh tiles are healthier for humans. If sweets covered with a whitish coating can be eaten, then covered with mold cannot. Trying to clean up expired and spoiled chocolate, they try to include it on the menu. But it is dangerous, it is very easy to get poisoned with such a dessert.

But you shouldn't throw away the melted chocolate. It can be used to make icing for decorating cakes, pastries, cookies. Pour the tempered mixture into pieces of fruit, nuts, candied fruits. It is advised to add pieces melted in a water bath to coffee. You can use a microwave oven to heat the tiles. There, the components of the product will not come into contact with water.

How to choose the right purchase

When choosing minced meat in a store, you should pay attention to 4 main indicators: the presence of juice, consistency, smell and color. Some of them, alas, cannot be verified.

If sold in unopened original packaging.

Colour

Most types of minced meat and poultry have a delicate pink color. The exception is the product made from horse meat and beef - it has a more pronounced red tint. If the minced meat is gray or greenish, you should not purchase it.

Consistency

Minced meat and fish should be soft and knead well with your hands. If excessive dryness is present and it looks crumbly, this indicates that it has been on the counter for a long time. Such a product is simply dry and weathered and may already have the first signs of spoilage.

Juice

Fresh minced meat should not contain a lot of moisture or blood. If juice began to appear in it, this indicates that the product was prepared a long time ago, or low-quality raw materials were used in its manufacture. An exception is minced fish, which, on the contrary, should have a small amount of moisture.

Smell

The smell of minced meat and fish should be nice. The presence of notes of acid, chlorine or other chemical elements in the smell may indicate its preparation from rotten meat, in which they tried to hide the notes that betray spoilage.

How to determine the freshness of a product

There are several ways to determine the quality of a chocolate bar:

1. Once unwrapped, the wrappers will see a smooth, uniform tone without stains or damage.
2. When the product is stored without observing the rules, cracks, whitish bloom, and grease stains are visible. Sometimes surface grayness is a symptom of the old age of the product.
3. When breaking off, a crackle is heard in high-quality chocolate. The tile bends like plasticine or crumbles - it is better to refuse such a low-quality and harmful dessert.
4. In the hand, a real chocolate bar will quickly melt, and a piece thrown into milk will drown.
5. The bar should not smell of coffee, vanilla, or cinnamon. Due to the property of absorbing extraneous odors, the aromas of nearby spices emanate from the cocoa product.

When purchasing chocolate in a store, be sure to study the packaging, which indicates the composition of the bar, its shelf life.

Freezing chocolate

Freezing chocolate is undesirable. As already mentioned, low temperatures negatively affect its taste. However, when making homemade sweets or chocolate figurines, freezing is indispensable. The finished products are placed in the freezer for 30 minutes, removed from the molds and then stored according to standard rules.

You can also put a thawed hotplate in the refrigerator or freezer for a short time to harden.

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

It is more or less justified to store chocolate in the freezer, which is planned to be melted. It must be free of additives. For storage, use a hermetically sealed container.

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

For several years on the Internet, there has been a struggle between supporters of traditional chocolate storage and innovators who prefer an alternative. Let's try to figure out which of them is right and find out the basis of the argumentation of both sides.

Manufacturers, as a rule, recommend storing the dessert at a temperature not lower than 16 degrees and not higher than 21. This lends itself to a logical explanation - at a higher temperature, the cocoa butter in the product begins to soften and the product loses its shape. Is the storage temperature lower than recommended? Get an unpleasant surprise - the tiles become brittle and white deposits can form on them.

What if you were presented with not one, but several boxes of chocolates, and the apartment is hot? How to make sure that the taste of the product does not change during long-term storage? About this - in our article.

What do you need to know when buying?

What is it?

Natural unrefined coconut oil can be either liquid or solid. Both conditions are natural for him and depend on the ambient temperature.

The product has a pronounced coconut smell. It smells very tasty and strong. Refined has no such smell.

The oil is greasy to the touch, melts quickly in the fingers, it may have small grains - the remains of coconut pulp that have not been ground to the end.

How does it look fresh?

Fresh coconut oil has a number of features that make it immediately clear that it was stored correctly:

• It is white. The spoiled product changes color from white to golden or even bright yellow.
• It has a bright yet pleasant scent. A spoiled product smells like rancid butter (just remember the smell of rancid butter or old sunflower oil).
• The surface is clean, smooth / rough. A stale product may develop mold fluff on the surface.
• The taste is delicate, slightly sweet. The stale little betrays itself as a strange, bitter aftertaste.

How to choose a quality one?

Market stalls, underground shops and other hot spots are also not the best places to buy coconut oil. There it is easy to run into a fake and buy a completely useless and even hazardous to health product.

It is better to buy products from trusted sellers or from those who have been recommended by friends. But all the same, when buying, you need to make sure that high-quality raw materials are used for manufacturing, for this you can ask to show samples (sometimes sellers make small samples) or take a small jar to test at home.

So that the buyer does not get confused and chooses high-quality coconut oil, we have compiled a small cheat sheet:

• The most useful oil is unrefined, cold pressed.
• Stored at temperatures from + 4˚C to + 25˚C, only in glass containers and in a dark place.
• The bottle must have an expiration date (no more than 6-12 months).
• Fresh oil smells good, has a white color and delicate taste.
• The product can be in 2 forms: liquid and solid. This is fine.

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How to store mastic cakes

Confectionery that contains mastic is kept only in the refrigerator. There they can be stored without loss of quality for up to 5 days, if the filling does not consist of perishable products. 2-3 hours before serving, the confection is taken out of the refrigerator so that its decoration reaches room temperature.

When the cake is just taken out of the refrigerator, condensation may appear on it, which usually occurs with temperature fluctuations. There is nothing to worry about, it is enough to lightly soak it with a napkin. Mastic parts, which are sometimes used to decorate cakes, have a longer shelf life. They can stay in the freezer for up to two weeks, and they decorate the dessert with them immediately before use.

Storage rules for finished chocolate

Storing chocolate

Every edible product, like people, is not immortal, therefore, it is worth knowing about the rules for storing tempered chocolate, because this will help you make the most of the available amount of cocoa bars. For the preservation of its beneficial properties and taste, you should remember the storage rate:

1. When chocolate lies next to cheese, fish or meat products and everything that smells strongly, then this is definitely not good for him, since this chocolate product loves to pull on other people's aromas. You definitely won't want to try the smoked fish or blue cheese flavors.
2. Store the product in a dark place out of the reach of sunlight. This is especially true in summer, when your product can melt when the temperature is exceeded.
3. The product is ready to live in temperature conditions of about 12-20 ° C degrees, humidity not more than 70%. A place with similar characteristics is definitely found in any home.
4. Insects are enemies, do not allow contact with them. The sweet smell and oils in chocolate act as bait, which can make chocolate a house for a huge family of ants and other insects that you definitely don't want to find in your treat.
5. Try not to store the finished treat beyond the expiration date.

Each type of sweetness has its own expiration date. Milk chocolate is stored for up to 18 months, white chocolate - up to one year, black and bitter - no more than two years. Bring daily consumption of this sweet treat back to normal in your family, and no cocoa bar will last more than a week on the shelf.

Tempering chocolate in chunks of blocks

Melt the pieces of chocolate in a water bath

Now let's talk about how to temper chocolate in chunks. This method is not for a lot of chocolate. Usually this method is chosen for white chocolate, because it is usually used in smaller quantities and needs to be tempered with special trepidation.

Use the chocolate in chunks using the callet tempering method mentioned below. Only in this method, the non-melted part of the piece is removed in the first step and proceeds to steps 2-3. By the way, tempering is faster this way.

How to temper chocolate

The process of pre-crystallization of the product in lumps, most often white cocoa bars, takes place with the help of callets. Callets are ready-made pieces that have passed the tempering process. They are sold in specialized stores and greatly simplify the procedure for those who are doing this difficult task for the first time. In this case, you can melt the product both in a water bath and in a microwave oven, which also adds simplicity and ease of preparing your first desserts.

Microwave tempering

Tempering chocolate in the microwave is the most simplistic of all. Making microwave chocolate in a microwave oven is very simple. The tile is rubbed with a grater, placed in glass or plastic dishes. Then put the chocolate in the microwave. At 800-1000 W, melt to a certain type of mass (almost melted, with slightly noticeable whole chips), but check the chocolate product every 15 seconds, and if possible even more often to avoid overheating.

Melt chocolate in a microwave oven

When the contents reach the desired consistency, remove the bowl from the microwave. Stir the mass until it reaches a homogeneous consistency, add cold chocolate, bring to the required temperature.

Crystallization with callets

Crystallization is the process of heating and cooling a mass to specific temperatures. Thanks to this, cocoa butter solidifies into a crystalline structure that retains its glossy shine and hardness over time, which allows you to make the necessary manipulations with it, create figurines and use it as a glaze for your baked goods.

There are only five crystallization stages, so the cooking process will not take long:

• chop the chocolate and melt in a water bath or in the microwave;
• now add callets in a proportion of 5-10% of the previously taken chocolate;
• you need to add them in portions because you need to wait until the previous batch melts;
• chill chocolate to operating temperature;
• mix well and test for quality.

Add callets to melted chocolate

After hardening, a glossy shine and a clear shape are ensured by the successful bonding of the crystals. To test the quality, you can distribute a small amount of the finished product on the foil and wait for solidification, which should come after a few minutes. The resulting product should be thin, crunchy and easy to break.

Types and methods of preparation

Chocolate can be black, milk, white and combination. In addition, there are porous options, as well as with fillers and fillings. The preparation methods for different types of chocolate are different.

1. Black chocolate. The most natural option of all. It is created from cocoa liquor and cocoa butter. Powdered sugar is also most commonly added. The more powder, the lighter and sweeter the tile will be. Real dark chocolate does not have this ingredient at all, but it is very tart and not everyone will like it.
2. Lactic. In addition to what is in the black tile, powdered milk or dry cream is added to the dairy. As a rule, they take low-fat milk, up to 2.5%.
3. White chocolate. It does not contain grated cocoa, but it has vanillin and milk powder with a caramel flavor.
4. Combined. Includes black and white or milk and white chocolate. The tile looks spotty.
5. Porous. It can be black, milky or white. It differs from the usual one in that the tiles are placed in a vacuum before hardening. In this way, bubbles are formed.
6. Filling and additives. The recipe for the chocolate does not change, however, until it hardens, it is filled with nuts, raisins, crispy crisps, jam, pralines and other fillings.
7. Confectionery tiles. This is, in fact, not chocolate at all. There is no cocoa butter in the composition of such a bar, soy or synthetic analogues are added instead. This bar is cheaper than regular chocolate and is intended for making icing.

The terms and rules for storing chocolate directly depend on its type.

How to pack for storage?

What the butter is packed in is just as important as the way the product is stored. Both homemade oil and factory oil have approximately the same shelf life, which is precisely determined by the type of packaging and storage location.

When storing a dairy product in the refrigerator at a temperature of 0 to 6 degrees, the following types of packaging should be used:

1. Factory packaging. If the factory wrapper is opaque, then you can store the butter for as long as indicated on the label. You do not need to change the container for an oiler or foil wrapper.
2. Oiler. The oiler can be either a specialized container or an ordinary food container made of opaque plastic. This is the best packaging option for storing butter in a conventional refrigerator.

   The oiler must be opaque and also have a tight-fitting lid. This will help shield the product from the negative effects of light rays, as well as protect it from absorbing odors from other products. In such packaging, the oil can be stored for up to 20 days.

   

   

   

   

   

   

   

   

   

   

3. Foil.The product can be stored in foil for 3-4 weeks.
4. Parchment paper. It is necessary to wrap the oil block in parchment in several layers (usually 2-3 layers). Under these conditions, the oil will retain its properties in the refrigerator for 1–2 weeks. At the same time, the appearance, taste and safety for consumers are guaranteed.

You can extend the shelf life of a product simply by placing it on the lowest temperature shelf. You cannot put butter in the door, since it is there that the temperature is constantly changing (since the refrigerator is constantly opened and closed).

Important! Do not store the oily product in a plastic bag. Such packaging will reduce the taste of the product and shorten its shelf life.

Cellophane can only be used over recommended packaging (such as parchment or foil).

Selection and preparation of fresh raw materials

The quality of fresh berries depends on where you purchased the crop and what they looked like initially. The shelf life of fresh strawberries is very short - from 2 to 7 days.

If you grow strawberries yourself, you must adhere to some rules for harvesting and storing the crop:

• picking fresh fruits is best in the early morning, while the fruits are not yet sufficiently warmed up by the sun;
• you need to pluck fully ripe fruits - red, juicy and sugary, if the berry is brown only on one side, let it ripen completely;
• the crop is harvested only in dry weather so that the fruits do not rot;
• sort out spoiled and unusable before storage;
• to extend the shelf life, pluck together with the stalks and sepals.

If you are buying strawberries, the following guidelines are for you.

There should be no mold, even one infected berry can ruin the entire container.

Of course, it is very difficult to inspect all the products on the market or in the store, but it is necessary to immediately sort and sort the berries when the strawberries are at home. Even slightly crumpled and spoiled strawberries can be useful on the farm. After removing the damaged areas, and thoroughly washing, it must be used immediately - eat or prepare a fruit salad, jelly, cocktail or face mask.

Do you make masks from strawberries?
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Storage conditions

Chocolate is a favorite treat for adults and children and requires proper storage.

To avoid poisoning, other health problems, it is important to adhere to some rules

The temperature regime plays a special role. At elevated temperatures, the chocolate begins to melt, and in extreme cold, it begins to cover with a bloom of white. Storage should take place in the most optimal conditions, namely at a temperature of +15 +17 degrees Celsius.

In addition to temperature, chocolate has an enemy like the rays of the sun that can melt it. For this reason, the delicacy loses its own color and pleasant, sweet taste. The ideal place for storing chocolate is considered to be a dark, slightly cool place that does not get the sun's rays.

As for moisture, it changes the structure of sugar, so it begins to crystallize. This leads to the formation of white spots on the surface of the product. The optimal humidity of the air, namely, no more than 75 percent, will help to preserve all the qualities of the sweetness.

Basically, the shelf life of the dessert is six to twelve months from the date of manufacture. The higher the percentage of fat, cocoa butter, the shorter the shelf life. The question arises, how long is chocolate stored?

Timing:

• chocolate with fruit filling - 14 days;
• chocolate powder - 3 months;
• dessert chocolate powder - 4 months;
• dessert - 10 months;
• black - 12 months;
• white chocolate - less than 1 month.

To extend the shelf life of products, many manufacturers add E-200 to it, namely sorbic acid.Do not worry, it does not harm human health, but still, this factor should be taken into account when choosing a chocolate bar. When the selling period is more than four months, be sure that the composition contains an antioxidant.

Can chocolate be stored in the refrigerator and in the freezer?

The delicacy melts at a high temperature, so they try to save it and store it in the refrigerator, where it is cooler. But cocoa products are afraid of many factors: sun, air, temperature changes, cold, odors. The delicacy is easily subjected to various deformations - it melts, becomes weathered, becomes hard, changes taste and smell, becomes covered with "gray hair".

Due to the vulnerability of sweets, manufacturers pack them in impervious and airtight foil or film. Do not store the tiles in the refrigerator. This is due to the wrong temperature regime.

Direct sunlight and moisture are harmful to the product. The sun will change its shade, bring it closer to a light brown color. The taste will also deteriorate, the product will acquire an unusual bitter note. Oxygen and water can provoke the oxidation process of cocoa butter, part of products. As a result, she will develop a rancid taste. The sweetness will not be harmful, but the taste will be lost.

Unpleasant odors can severely spoil the taste of sweetness. It must be carefully wrapped in foil or paper. You do not need to store the product together with rich-smelling foods.

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Also, if stored improperly, a white bloom appears on chocolate, which is a sugary or fatty compound. Graying is a completely natural phenomenon, it is explained by the reaction of the components. Clumping causes cocoa butter crystals. They spread over the tiles and come out to the surface in the form of spots.

Tests were carried out with chocolate, it was placed in a freezer at a temperature of -18 ℃. Experience has shown that in such conditions the tiles are stored in the best way. You need to take it as a rule - if there is a treat left, then it is recommended to put it in the freezer. Then it can be used as decorations for a birthday cake or pastries.

Where and how to store chocolate

Find out why you shouldn't store chocolate in the refrigerator. The tile is afraid not so much of the cold as of temperature fluctuations. The more often this occurs, the greater the difference in performance, the worse the product is. As a result, the tile turns white. As for the correct temperature regime, it should be like this:

• it is better to store sweetness at + 17 ... + 20 degrees, it is worth taking into account the humidity, it should not exceed 70%;
• an indicator equal to + 30 ℃ is critical for a delicacy, it will begin to melt, melt and lose its appearance.

The best temperature that allows you to store the product without losing quality is considered to be +18 degrees. A deviation of 3 degrees in one direction or another is permissible. In the refrigerator, the indicator is much lower, from +3 to +6 degrees. In such conditions, water freezes. As a result, sucrose crystals appear on the tile. The product becomes hard and insipid in taste.

Shelf life of different types of chocolate

To know how much chocolate lasts, consider the type of bar. At the same time, a variety of sweets, jams, fillers significantly reduce the shelf life of products. White chocolate, sweets with various additives are stored least of all.

A classic bitter product without additives will be stored for several months without changing its qualities and taste. But it will work if you contain it correctly. At the end of the term, you can use it without fear for your health.

Homemade black bars with a high cocoa content will stay fresh throughout the year.Milk chocolate without a stabilizer will last only six months. But many manufacturers are accustomed to adding different substances that extend the shelf life of products.

If the tile contains nuts, candied fruits, dragees, seeds, then it will be stored for no more than three months. The same applies to chocolates. Natural white product does not include cocoa, so it must be consumed within a month from the date of production.

Now it is clear if you can store chocolate in the refrigerator. This is not recommended. If you keep the tiles, then only in a sealed package and in the freezer. In any case, you need to study the information and see the expiration date of a specific manufacturer and brand of chocolate. But sometimes the product deteriorates before the designated period. This is due to violations of the conditions of transportation and placement on store shelves.

What affects storage?

In order for us to be able to enjoy our delicacy longer, special attention should be paid to storing chocolate at home. The shelf life of chocolate is influenced by the wrapper, the environment, the air temperature, and the composition of the product itself.

After all, if you violate the storage conditions for chocolate, then even the freshest and highest quality product can deteriorate very quickly. Therefore, it is necessary to understand why and for how long this can happen. Let's take a closer look at all the factors that affect the quality of your favorite treat.

• Chocolate should only be stored in a dry place, with a moisture content of no more than 75%. If the indicator is higher, then this can affect the taste of the treat. If the air is too dry, the product will lose its odor and become brittle.
• To keep the Chocolates in their best shape, the packaging must be opaque and airtight. When chocolate treats come in contact with light and air, they oxidize, change their taste and acquire an unpleasant odor. However, the cocoa that is included in the composition slows down the oxidation processes. The higher the percentage of cocoa in the chocolate, the longer it will not oxidize. This will make dark chocolate last longer than milk chocolate. White, having no cocoa in its composition, is the most sensitive to these factors.

• Avoid extraneous odors. If you store chocolate next to fish, meat or cheese, it can absorb these aromas in the shortest possible time and its taste will deteriorate. Therefore, in no case should you store a treat with strong-smelling foods and spices.
• Changes in temperature will lead to the appearance of a white coating on the product. Since the crystals of cocoa butter over time, and with fluctuations in temperature, they can increase in size. As a result, white spots similar to plaque form on the surface of the chocolate bar. Many people believe that the product should not be eaten, but this is not the case. The white coating does not harm the chocolate in any way.
• Keep away from heat sources. The chocolate bar, which is sold in the store, contains type 5 crystal forms, which have a melting point of 32 ° C. Thanks to this feature, the milk bar practically melts in the mouth. When exposed to high temperatures, the crystalline form is destroyed, the shelf life of the chocolate decreases and its taste changes.

Do not store it in a car, inside a jacket pocket, near a battery, or in any other place with high temperatures.

Can I store chocolate in the refrigerator?

So we got to the question of chocolate storage myths. Remember at the beginning of this article we mentioned innovators who refuted traditional storage methods? Let's talk about this now.

Through repeated experimental tests, it has been proven that this capricious product can be stored in the refrigerator. At the same time, it is ideally stored in the freezer at low temperatures for a long time and does not lose its qualities when defrosting. We are talking about pure chocolate, without filling and flavorings.

At the same time, if you need to store a lot of chocolate, you can try the following options:

one or more bars of goodies can be stored in the refrigerator door, in a lockable compartment;
wrapping the tiles in several layers of paper, you limit the access of cold air to them and create a minimum storage temperature of 16 degrees;
an important condition for storage in the refrigerator is to limit the penetration of moisture into the product.

Do not forget to periodically check the degree of cooling. An excellent indicator is your tactile sensations from touching the product with your hand. Too cold can be removed from the refrigerator for a while and then put back.

We can say that keeping the product in the refrigerator is not the best option. But in some cases it is impossible to do without it, especially in the hot summer period.

Summing up

Basic tips for those with a sweet tooth:

When buying your favorite candy in the store, pay attention to the date of its manufacture.
Would you like to present a box of chocolates as a gift? Check to see if they expire before the scheduled date.
Would you like to buy a treat from the shop window? Estimate the time of his stay there by the wrapper. A faded wrapper indicates, first of all, a violation of storage conditions - such a bar was stored in the light and the taste of the product could be hopelessly spoiled .. It becomes clear that the purest taste of chocolate products is guaranteed by recent production: fresh sweets are the tastiest

Try not to buy a product for future use: this will require the creation of the necessary conditions for its safety

It is becoming clear that the purest taste of chocolates is guaranteed by recent production: the freshest chocolates are the tastiest. Try not to buy a product for future use: this will require the creation of the necessary conditions for its safety.

Shelf life of chocolate

The first thing that is important to observe is the time during which this product retains its qualities and does not deteriorate. Depending on the specific variety, the timing may vary.

This is due to the amount of fat in the chocolate. The more of them, the less time during which it can be eaten.

The timing may vary depending on the specific variety. This is due to the amount of fat in the chocolate. The more of them, the less time during which it can be eaten.

Fundamental rules:

• ordinary slab chocolate can be stored for the longest time without any additions - up to 1 year;
• dessert types have a shelf life of up to 10 months;
• chocolate with various additives and fillings is stored much less, about 3 months;
• white chocolate, due to the fact that it contains a lot of cocoa butter, has a shelf life of no more than one month;
• varieties sold without packaging, by weight, should be stored for a maximum of 2 months;
• Handmade chocolate, supplemented with fresh fruit and other natural additives, must be eaten within 2 weeks from the date of manufacture.

It is also worth distinguishing between shelf life and shelf life.

During the first, chocolate can be eaten, but if it is exceeded, the product can become hazardous to health.

As for the shelf life, this is the time during which the manufacturer guarantees the preservation of the appearance and taste. If it has expired, then eating is still safe.

When buying, you need to carefully study the packaging to determine the shelf life and expiration date, so as not to accidentally purchase an expired product.

Shelf life of cakes, depending on their composition

Natural cream is one of the most perishable ingredients in a cake. For such a dessert, the GOST established no more than 6 hours of warranty. If you consume an expired product, you can put your health at unnecessary risk. But products containing vegetable butter cream can be saved for 5 days. Allowable storage time for some products:

Dessert Shelf life Cake with curd cream 24 hours With yogurt cream 36 hours Sour cream up to 5 days (if sour cream is of high fat content and contains sugar in the required amount) Mousse dessert 2-3 days Cake with custard or butter cream 2- 3 days Chocolate desserts, if they do not have ingredients that spoil quickly 7 days Short pastry products up to 1 week (depending on the filling); Sweets containing whipped protein 72 hours Cakes with the addition of honey 2-3 days Biscuit cakes 5 days (it is important to save them so that they do not dry out at the edges)

There are situations when a dessert needs to be baked long before the holiday. There is a good solution - dry cake. For its preparation, use nut meringue with layers of jam. This sweetness stays fresh for over a week.

Can I store chocolate in the refrigerator?

Many sweet lovers are interested in whether it is possible to freeze chocolate products and whether their taste will be preserved at the same time. The optimal conditions for storing chocolate at home are:

• freezer;
• refrigerated shelves;
• cool places away from the sun.

If the temperature in the apartment is higher than + 18C, confectionery should be stored only on the refrigerator shelf. A whitish bloom may appear on the surface of the dessert - do not be alarmed, this is simply the result of the crystallization of cocoa butter due to a sharp temperature drop.

Important rules for storing in the refrigerator:

1. The chocolate bars can be kept not only on the refrigerator shelf, but also on the door, in the lockable compartment.
2. The confectionery product must be completely dry, so any access to moisture must be limited.
3. If there is no plastic container at hand, the dessert is wrapped in several layers of paper - this protects it from the effects of extraneous odors.

In order to preserve the pleasant taste of a fragrant delicacy, it should be stored only in packaging. If the chocolate has been opened, but not eaten all, the tile should be tightly wrapped in foil before placing it in the freezer. This will protect the taste and aroma of the dessert. If you keep the treat open, the cocoa butter will oxidize on contact with oxygen, giving it a bitter taste.

In the freezer, chocolate bars and bars can be stored for more than 12 months, their taste characteristics will not deteriorate. But only on condition that during this time the sweet treat was not removed from the freezer. Defrosting and re-freezing is allowed, but not more than once.

Confectionery should be kept away from food with a strong, pronounced smell - cinnamon and other spices, onions, garlic. In order to prevent the chocolate from absorbing extraneous aromas, it is recommended to place the opened tile in a plastic container with a tight-fitting lid and only after it can be sent to the refrigerator shelf.

How much chocolate can be stored

Chocolate and products made with chocolate have specific shelf life and shelf life of the product itself. The packaging indicates the specific shelf life and shelf life of the product. The more in the final product - chocolate with fillings, milk, butter fats, the shorter the shelf life. Manufacturers usually add small amounts of preservatives to chocolate to increase the shelf life of the product.

Therefore, when choosing chocolate, pay attention to the shelf life - they should be no more than six months, then there are no preservatives in the product. The concepts of "shelf life" and "shelf life" are completely different

"Shelf Life" sets the maximum guarantee for the quality of the product for a specific period. The expiry date is used on perishable products, and if exceeded, the product is considered unfit for consumption.

White chocolate can be stored for no more than a month. Unwrapped, weighed should be used within 2 months.Dessert chocolate, ordinary with additives, with filling is good for four months. Dessert has a shelf life of up to 10 months. At most, slab chocolate can be stored - up to a year.

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