Preservation methods:
1. Store at room temperature.
If the weather is not very hot, you can place the chocolate in a cool, dry, clean room temperature shade, avoid direct sunlight, away from water and other odors. When storing chocolate, temperature and humidity are most important, and it is best to keep the environment dry. Pure chocolate should be stored at a temperature of 5~20℃, and the humidity should be controlled at 82~85℃. Compound chocolate storage temperature in 8 ~ 18 ℃, humidity control in 78 ℃ better.
2. Store outdoors.
If outside just buy chocolate, and not ready to go back immediately, it is recommended to go home before the store chocolate, if the outdoor temperature is higher, the weather is hot. Can be packaged in a plastic bag, put some ice, as soon as possible to bring home to save.
3, plastic bag sealed refrigerator freshness
If the room temperature is too high in summer, can also be sealed in a plastic bag placed in the refrigerator freshness, out of the Do not open immediately. Chocolate can not be stored directly in the refrigerator, so as to avoid white frost, to be opened after the temperature rises to eat.
Note:
1. Unless the room temperature is too high, it is not necessary to put the chocolate in the refrigerator. The primary factor in preserving chocolate is to keep it in a dry and cool place, away from direct sunlight.
2, do not put the chocolate in a place with strange odor. As many odors come from some volatile substances, which are mostly fat-soluble. And chocolate happens to contain more fat components, so it is easier to absorb these volatile substances, easy to string flavor.
Expanded Information:
Chocolate can't be eaten when it's expired. Chocolate storage time is too long and missed the shelf life, its oxidation value will increase, resulting in the oxidation of chocolate oils and fats exceeding the standard, generally speaking, the appearance is very difficult to judge, only the equipment can be detected, consuming peroxide value of the food, the body has a great harm. For example, it will lead to gastrointestinal discomfort, diarrhea and damage to the liver.
Chocolate preservation temperature: bought chocolate is best to eat immediately, because chocolate preservation is not appropriate, it is easy to lose the original flavor, first of all, you should not eat the chocolate at a temperature of 12 ~ 18 degrees in the place, avoiding light, avoiding water, avoiding odor.
When the temperature reaches 20 degrees Celsius, the main ingredient in chocolate cocoa butter will melt and begin to separate, if frozen, it will be condensed on the surface of a white frosty substance, affecting the flavor. The best way to preserve the flavor is to open the box right away, share the sweetness of the chocolate with everyone, and let the flavor solidify between our lips.
Put the chocolate in the refrigerator for a month, it will not taste good if it is put in the refrigerator for a long time.
When the temperature is high, chocolate can be stored in the refrigerator to ensure that the chocolate is not melted or spoiled by the high temperature. However, keeping chocolate in the refrigerator does not mean putting it in directly. The first thing you need to do is to make sure that the chocolate is closed, for example, you can store it in the refrigerator in a sealed, dry jar, or seal it in a plastic bag and then put it in the refrigerator to keep it fresh.
Additionally, the temperature of the refrigerator should not be too low, and should be controlled at 8 to 18 degrees Celsius. You can't open it right after you take it out, but you should wait for the temperature to rise before you open it and eat it.
Don't eat chocolate after it expires in the refrigerator.
If you put the chocolate in the refrigerator directly, it will be frosted or defrosted. This is because chocolate is not suitable for storage in a humid environment. In a humid environment, the sugar in chocolate is easily dissolved by the water on the surface, and when the water evaporates, it will leave sugar crystals.
Even if the package is sealed, the moisture will still penetrate from the folding or corners of the outer packaging, so that the surface of the chocolate is covered by a thin layer of grayish-white frosting. In addition, cocoa butter crystals will dissolve and penetrate into the surface of the chocolate and crystallize again, leading to the phenomenon of anti-frosting chocolate.
Secondly, the temperature inside the refrigerator is usually below 10℃. Once the chocolate is taken out of the refrigerator and brought to room temperature, moisture will immediately accumulate on the surface, making the phenomenon of frosting and anti-frosting even more serious. Surface frosting of chocolate will not only lose the original mellow flavor and taste, but also conducive to the propagation and growth of bacteria, easy to moldy and spoiled, after consumption will bring health hazards.
References:
Reference: