Why you should NEVER keep chocolate in the fridge

It’s the age old question that has been dividing foodies for generations: Should chocolate be kept at room temperature or chilled in the fridge?

And according to one chocolate judge, those who answered the with the latter are incorrect.

Speaking to Stuff, New Zealand based chocolate expert and judge, Luke Owen Smith, said that even in a heat wave, it’s best to avoid storing chocolate in the fridge at all costs.

It’s the age old question that has been dividing foodies for generations: Should chocolate be kept at room temperature or chilled in the fridge?

Mr Owen, who owns The Chocolate Bar and is widely known for his monthly boxes of quality craft chocolate bars, said that chocolate stored in the fridge becomes ‘dull’ and ‘doesn’t release the flavours’.

Instead, chocolate should be stored in a ‘cool, dark and dry place’ as ‘extremely cold temperatures can mess with the temper as much as hot temperatures can’.

If the heat is such that it is causing chocolate to melt into a soupy mess, Mr Owen said the best course of action is putting chocolate into a sealed container in the fridge but left out in room temperature for a while before eating.

And according to one chocolate judge, those who answered the with the latter are incorrect

How should you store chocolate?

The optimum holding temperature is between 15-20ºC with low humidity.

To maintain the freshness of your purchase, we recommend that you store your chocolates in a cool dry cupboard away from heat or light source and any perfumed items such as soaps.

Also as the cocoa butter in chocolate absorbs odours readily, be sure to store your chocolate away from such items as garlic and spices as these may also affect the chocolate’s flavour.

Source: Haigh’s Australia

Leading food safety expert Belinda Stuart-Moonlight, told FEMAIL previously that another reason chocolate shouldn’t be refrigerated is because it can lead to a ‘sugar bloom’.

This occurs when it’s chilled then exposed to warmer air. It causes condensation on the surface, dissolving some of the sugar, which recrystallises as a grainy, white coating.

Chocolate also absorbs odours, so there’s a risk it will end up smelling – and tasting – like last night’s leftovers.

There is one exception, however.

‘Chocolate with a creamy filling is likely to be at higher risk of going off and needs refrigeration,’ she said.

Chocolate absorbs odours, so there’s a risk it will end up smelling – and tasting – like last night’s leftovers

How should you refrigerate hot meat?

To avoid condensation, do not cover hot meat pieces before refrigerating.

Place them uncovered in the refrigerator until they are cool, then cover the container or wrap the meat tightly with cling wrap.

Store cooked products above any raw meat, poultry or seafoods to avoid cross contamination from raw meat liquid or drip where this could occur.

To prevent chocolate melting in extremely hot weather, Haigh’s Australia suggests freezing it.

‘If you are going to freeze your chocolates put them in a double wrapped freezer bag ensuring it is airtight,’ they advised.

‘When defrosting, to reduce the risk of “chocolate shock” place in the fridge for 24 hours, then store in a cool place to bring to room temperature for a further 24 hours before eating.

‘Chocolate is best enjoyed when eaten at room temperature. The process of slowly thawing the chocolate helps prevent the formation of condensation on the surface, which in turn will lead to blooming.’

When it comes to refrigeration, other controversial products include eggs, cooked meat and fruit and vegetables.

According to the CSIRO, eggs absolutely should be stored in the fridge.

According to the CSIRO , eggs absolutely should be stored in the fridge

‘This will maintain egg quality and considerably lengthen storage life. They should preferably be stored in their cartons to reduce moisture loss through the shell,’ they explained.

Contrary to what some believe, all cooked meat – including poultry and seafood as well – should be refrigerated as soon as possible after cooking.

‘Do not leave them on the bench top to cool before placing them in the refrigerator. The warmth of the food will encourage growth of any microbes which may get onto the meat from your hands, utensils etc,’ they said.

‘This is especially important with casserole-type dishes where food poisoning bacteria can actually survive the cooking process.

‘Modern refrigerators can cope with small amounts of hot foods being placed directly into them. However, to avoid excessive condensation in the refrigerator, a brief cooling period (not more than one hour) prior to refrigeration is preferred.’

What is the best way to store chocolate?

Chocolate bars: Bars need to be kept between 15C (60F) and 21.1C (70F) – a cool room temperature. They also need to be stored away from sunlight – a cool pantry or cupboard is ideal.

If your kitchen gets too warm, you can keep it in the fridge but make sure you wrap it up tightly to prevent any odours from spoiling the taste or condensation from spoiling the texture.

Chocolate chips: Chocolate chips contain less cocoa butter than normal chocolate and can therefore withstand higher temperatures. But they’re still best kept at the same temperature as your chocolate bars and in a similarly dark place. Keep them away from sunlight and tightly sealed.

Chocolate truffles: Shop bought truffles should also be kept at the same cool room temperature, away from sunlight and in a dark pantry. But if you’ve made them yourself using fresh cream, then these need to be stored in an airtight container in the fridge.

Cocoa powder: A cool, dark place at room temperature is the best place for cocoa powder. It needs to be kept in an airtight container. Never keep it in the fridge as it will spoil.

Fresh produce is mostly temperature sensitive and should be stored either in the fridge or in cool areas of the home.

Produce that should be refrigerated include leafy and root vegetables (stored in plastic bags), apples, pears, stone fruits, strawberries, nectarines, peaches and plums.

Those that should be kept out until ripe include tomatoes, pineapple, paw paw, bananas, mangoes and avocados.

Sweet potato, onions, pumpkin, marrows and squash should never be in the fridge and all should be stored in a dry, cool space.

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