Picture reference: .yimg/iugc/rte/ *** iley_1

Tips for preserving chocolate

Wrap in aluminum foil + store in a cool place

1. How to store chocolate?

Although chocolate itself does not go bad easily, and most chocolates have preservatives added, because cocoa butter melts above 20oC, as long as the room temperature is slightly higher, chocolate will begin to soften; once softened , even if it is frozen solid again, the taste will be different. Therefore, chocolate should be stored at room temperature (not exceeding 20oC and the relative humidity maintained below 60%) and protected from direct sunlight. Chocolate with preservatives can be stored for up to half a year, while chocolate without preservatives can be stored at room temperature for about 20 days. If you want to store it for longer, you can wrap the entire box of chocolate in a plastic bag and put it in the refrigerator. It can be stored for up to half a year, but you must pay attention to whether the ingredients of the chocolate are suitable for long-term storage.

In addition, pay attention to the added ingredients of chocolate and whether it can be stored for a long time. For example, hard-shelled fruits and biscuits will become dirty and smell oily; fresh fruits will go bad and release water. Chocolate itself contains cocoa butter or other oils, which may cause an oily smell if stored for too long. Therefore, you must pay attention to the production date and expiration date. Even if you store it in the refrigerator, it is best to eat it as soon as possible.

2. How to defrost chocolate? ???

Refrigerated chocolate has a harder texture, greatly reduced taste, and serious surface fogging. This requires thawing at room temperature to return the chocolate to its best eating state. The thawing method is to wrap the chocolate in a plastic bag, then place the whole package at room temperature, and defrost it for about 2 to 6 hours.

3. Why is the surface of chocolate often moldy?

There is often a thin layer of white mist on the surface of chocolate, which is produced due to changes in temperature and does not mean that the chocolate has deteriorated or become moldy. When the air is humid and contains more moisture, the moisture in the air condenses on the surface of the chocolate and dissolves the sugar in the chocolate; when the water evaporates, a layer of dull, light brown frosting is left on the surface of the chocolate. The appearance of the chocolate is not very good, but the taste is basically the same.

Sometimes as the temperature rises, the chocolate not only softens, but also seems to be sweating. After cooling, a layer of white mist will form on the surface. This substance is not icing sugar, but oil frost. It has a shiny appearance and feels a bit like lubricating oil. The formation of frost is due to temperature changes, which cause the cocoa butter in chocolate to separate. These chocolates are still edible, but of course the flavor is slightly less than when fresh. Therefore, many chocolates are wrapped in aluminum foil. On the one hand, it has a heat insulation effect, and on the other hand, it can block external odors, so as not to affect the original flavor of the chocolate.

kidoors/thread-127446-1-4, Hi, I am giving away chocolates and packaging that I have made by myself!

I plan to order them a few days ago, and there is one Blog friends are all about desserts!

He taught me how to use black chocolate, which will dissolve easily, and the temperature is very important when melting chocolate!

Oh~ ~My bd is from Xia Lijia, and I was so surprised that it turned out so beautiful after being packaged...-_-"

So I decided to try it a few times before getting it done, and I will meet with you. Go out and learn something to taste and preserve it first!

How many pills do you plan to pack? The supermarket can keep it safe

Because the supermarket is indoor There is air-conditioning

Most of the same chocolates are packaged,

The chemical gases will escape/because of the seal

You may not be able to damage the house. Go into the wild and drop it

You can add a small amount of isinglass powder to add chocolate strength (a small amount is good, don’t add so much water, it will turn into chocolate jelly coffee)

Before you carry it, you can put an ice pack on it (the ice pack was frozen in the snow the night before)

Qianqi is not like a chocolate bar basking in the sun

It is not easy to put on the same bag. It’s because the local teeth are too hot (arround 23-5 degrees)

The teeth don’t dissolve so quickly. Reference: I, do you have any sweet photos or commemorative pictures together?

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