if the room temperature ranges from 75 to 83 degrees, where do people find that “cool dark place” for the chocolate? Do they use thermo isolated boxes with cooling using ice or water from the fridge?
- Air conditioning
- Basement
- Hi Opal
My fridge is cool and dark, I put it in there. (The light turns off when the door’s closed-- true story!)
Blakeyrat nailed it.
Come on code_grey, this one was too easy!
well, fridge isn’t all that cool, it’s more like cold :rolleyes:. Does chocolate survive normally under 4 Celsius? I got the impression that this “cool dark place” thingie is not specifically the fridge, or else, after all, why don’t people just advise to put into the fridge in the first place?
Because anything below ~80F is fine, but even colder is even better.
- Live in Britain where it never gets hot
- ???
- PROFIT
Well, chocolate will turn white, not affecting the flavor (for the most part). I believe the white stuff is cocoa butter solidifying even more and coming to the top. I think it’s called “blooming”. Having room temp chocolate is supposedly better to get all the flavors but I do put chocolate in the fridge (sometimes freezer) if I’m not going to be eating all of it or even eating it for quite a bit. I don’t want melted chocolate due to where we live. An air conditioner or fan doesn’t quite keep the house constant temp to keep the c. butter from melting, hence I would end up using it as choco sauce or in a recipe. Could be disasterous for my waistline (which is in need of help anyway…).
Either the fridge or the pantry. Or on the counter where it disappears rapidly. I’ve never had any of the chocolate that’s ‘out’ get so warm that its melty, at least if the house has AC.
Who in the hell stores chocolate? I eat it.
The fridge works fine. Put it on the top shelf. Basement would work fine too. The slight discoloration - if it happens - won’t affect the taste or texture.
I store my chocolate at the supermarket.
I live in Arizona, it gets hot enough inside, even with the a/c on. Butter is usually a puddle in an hour.
I buy dark chocolate and store it in my pantry, which in the summer with AC stays between 73-75 degrees. Dark chocolate actually has a reasonably long storage time (up to 18 months). I have been doing this for a while and I’ve only had one instance of developing any bloom on the chocolate.
I would think that is because of the low cocoa butte content, Waterman. 
When my fridge ain’t full o’ possums, it’s full o’ choklit.
Joe
Gah, I mean cocoa BUTTER.:smack:
Wiseassery aside, living in Visalia, CA, and working at a c-store in summer, when the AC is out, yes, candy bars melt and become ruined, as far as sales go. They may be fine to eat, but they won’t sell.
Joe
I came in to say what chiroptera said. We don’t stockpile chocolate at our house. It is usually consumed on the way home from the store.
Are the possums full o’ choklit?
I’m old enough to remember country stores in the 1970’s that had no air conditioning. Sitting on shelves in 90 degree temps keeps the candy warm but not quite melting… Once in awhile those candy bars got worms in them.
To this day, I never bite into a candy bar without breaking it in half and looking carefully.
Reminds me of the peanut butter brownie I opened once, from a mainstream brand that shall remain nameless, only to find mealworms were already devouring it. I don’t know if it was from sitting in that gas station for too long or if a whole truck shipment had been tainted. But it was the single most disgusting experience of my life.