As temperatures rise, one question appears every summer: should chocolate be kept in the fridge? And it's a question that has fuelled many a family argument up and down the country, and likely, across continents!
There's good reason for these arguments as the answer isn't as straightforward as you might think. In this blog, we discuss the best way to store chocolate, what happens to chocolate in different conditions and why, and how best to enjoy chocolate when refrigeration is the only option.
As chocolate purists, the short answer as to whether chocolate should be kept in the fridge is no, it shouldn't. Chocolate is best kept in a cool, dry place, away from direct sunlight, strong odours and humidity and at a steady 15ºC to 18ºC. Think cool cupboard or pantry if you're lucky enough to have one.
In these conditions, the cocoa butter remains stable, protecting the chocolate's smooth texture, glossy appearance and complex flavours. It's the stable crystal structure of the cocoa butter that gives chocolate its characteristic snap, shine and smooth melt.
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When chocolate is properly tempered, the cocoa butter forms a specific crystal structure known as Form V crystals. These crystals are responsible for the glossy appearance and smooth, melt-in-the-mouth texture associated with high-quality chocolate. At temperatures above 20ºC, these crystals begin to soften and prolonged exposure to heat can cause them to break down. The result is lacklustre chocolate that may look dull and feels soft, almost pliable. It may also develop fat bloom - a pale, streaky appearance caused by the cocoa butter migrating to the surface. At 15ºC to 18ºC, the crystals are at their most stable. The chocolate is cool enough to retain its structure without being so cold that the flavour and aroma are muted. This is the chocolate 'sweet spot' where taste and texture are best preserved. |
But, if indoor temperatures regularly exceed 25º then refrigeration may well be the best option. Chocolate that starts to melt and then resolidify loses its temper - no, not as in getting cross, although you may be if you find your favourite chocolate has melted! We mean that it loses its glossy appearance, shape and clean snap.
Incidentally, this very issue - a hot climate and lack of refrigeration - is why many of our amazing cocoa farmers rarely get to try the chocolate they help to create. And why, with every trip we make, we take some of our chocolate bars, packed in cool bags and moved from fridge to fridge during the journey in a hope that it might just get to them in time before it melts and they can sample the fruits of their labour.
If you do need to refrigerate your chocolate, then place it in an airtight container first. When you're ready to enjoy it, we recommend allowing it to return to room temperature whilst still in the container - preventing condensation from forming. This could lead to sugar bloom, the other form of chocolate bloom. It's caused when moisture comes into contact with the chocolate and the sugar molecules crystalise and migrate to the surface, creating a rough texture and moon-like crater shapes on the surface.
Eating straight from the fridge may well give you the clean snap but the flavours and aromas will be muted and you may find you enjoy it less.
TOP TIP: If your chocolate has melted, you don't necessarily need to throw it away. Wait for it to cool and resolidify and then put it aside for making hot chocolate or grate it and store in a jar for use as sprinkles on your ice cream, desserts or morning oats.
THE FINAL SAY: Next time an argument over whether or not chocolate should be stored in the fridge erupts in your household, feel free to quote us when we say that "chocolate, especially good quality chocolate, should be stored cool not cold. Just as a fine red wine reveals its character at room temperature, so too does fine chocolate."
