Want to store your chocolate the best way possible? Here are some awesome tips!
Try not to REFRIGERATE! Chocolate effectively retains smells of whatever’s in the refrigerator (Roquefort cheddar, lamb curry — you get the idea). Moisture in the ice chest can likewise prompt “sugar blossom,” which means the sugar ascends to the surface and stains the chocolate (which has no impact on flavor, yet doesn’t look very appealing). So rather than the fridge:
Store it in a cool, dry place. At the point when chocolate is kept at a steady temperature beneath 70°F (in a perfect world in the range of 65 and 68°F), and at a humidity level of under 55%, the emulsion of cocoa solids and cocoa spread will remain stable for a considerable length of time.
Be that as it may, even in a cool, dry place: Remember that cocoa butter (the vegetable fat in chocolate) tends to absorb the scent of whatever is around it. So unless you need your bonbons and bars to have an aftertaste like vanilla essence or garlic powder, take after the following principle:
Seal them in a water/air proof compartment. Oxygen does exactly what you’d anticipate that it will — it oxidizes chocolate, which makes not as much as perfect flavors create. Also, in spite of the fact that chocolates are not known to be a most loved nourishment of vampires…
Keep them far from the light! Not just daylight (unless you need to make fondue), even artificial light. They both cast a similar sort of awful flavor spell as oxygen does.
Storing along these lines, chocolate will last a while: Solid milk chocolate keeps for over a year; solid dark keeps for about two years; and white for four months. Filled chocolates, for example, truffles, keep for around three to four months (unless they’re brimming with additives).
Obviously, most good chocolates never contain any additives or added substances, so make sure to eat them while they’re new! Or, on the other hand, on the off chance that you have an extensive supply, make a candy buffet out of it and welcome your friends and family over to share. A chocolate buffet adds an ideal touch to weddings and parties.
It’s also important to protect your chocolate against pests and infestations. Pests and unwanted insects can ruin your chocolate in a matter of seconds and make it uneatable. You want to avoid that at all costs. Ensure that your kitchen is free from all kinds of pests especially termites. Opt for a termite protection plan to protect your kitchen and all that is inside your kitchen against these infestations. Check out this link: http://neverpest.com/termites/. It will guide you on what termite protection plan will best suit you and everything else you need to know about termites.
Some of the time, you need to refrigerate: Summer’s hot, and not everybody utilizes air conditioning. In any case, before you place chocolate in the refrigerator, first wrap it firmly to secure against scents and buildup, at that point store it in an airtight container. When you take it out, let it return to room temperature before unwrapping. This will keep your chocolates palatable for somewhere in the range of three to six months.
Also, in the event that you have to store it longer: For spans of six months to a year, the freezer can be your companion. Take after the directions above for setting your chocolates in the cooler. Once an entire 24 hours have passed by, move the container from the refrigerator to your freezer (this diminishes the chances of temperature shock, and protects surface). To remove from the freezer — simply do the opposite. Move from the freezer to the fridge, hold up an entire 24 hours, take it out from the fridge, and let it come to room temperature before you finally unwrap them.