There are two kinds of chocolate cream, one is called cream, and the other is called icing.
The main ingredient of icing is sugar. For example, if you take the chocolate frozen in the refrigerator directly to room temperature, the moisture in the air will gather on the surface of the cold chocolate and become small water droplets.
Water will dissolve the white sugar in chocolate, and when the water evaporates, the sparkling sugar will remain on the surface of chocolate. Putting chocolate in a very humid environment can also lead to the formation of icing.
Frost is more common and poses a greater threat to the quality of chocolate. Its main ingredient is cocoa butter.
Those cocoa butter with low melting point will melt at higher storage temperature. When the fat melts, it will become bigger and occupy more space, while other substances around the fat are still solid. Therefore, these fats will be "squeezed" from the gaps between the crystals to the surface of chocolate, where they will crystallize to form cream.
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Measures to buy and store chocolate
Consumers choose products and well-known brands made by large manufacturers with scale, capacity and good reputation. ?
After purchase, consumers should keep chocolate in a cool, dry and clean room temperature and a cool place, avoiding direct sunlight, water and other smells.
When storing chocolate, temperature and humidity are the most important, and it is best to keep the environment dry. Storage temperature ≤22℃ and relative humidity ≤55%. When the temperature is below 22℃, it can be stored in a cool and ventilated place.
When the temperature is too high in summer, you can put chocolate in the freezer, not in the refrigerator. Chocolate just taken out of the refrigerator, it is best to eat it when it returns to normal temperature, so as to fully exude the mellow taste of chocolate. Unpackaged chocolate should be sealed and refrigerated as much as possible.
Light. Com- Why is there frost on the surface of chocolate?
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