In this new Chocolate 101 series, I would like to bring some interesting know-hows and facts to the Chefs’ table. Being a Master Chocolatier or even a chocolate “snob” is not an easy fare if you do not have the essential knowledge. Today for our first post, we will be going through on how to properly store chocolate. Hmmmm some of you might wonder is there even a need as you would tend to finish those chocolate delights before you even know it! But hey there’s always a time where you can’t finish that plate of creamy chocolate praline or even that Valentine box of chocolates you received. These tricks would come in handy.
1. DON’T REFRIGERATE THE CHOCOLATES!
Usually experts would recommend you to not put chocolates in fridge as it easily absorbs odors of whatever’s in the fridge (Durians, cheese, curry — urgh!). Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolours the chocolate. When the moisture evaporates, it leaves behind a grit of sugar crystals across the surface thus you would have a sandy aftertaste.
This may be hard as Singapore has a warm humid climate thus you might need to put the chocolates in the refrigerator to protect it against the constant 34 degree Celsius. Before you do so, first wrap the chocolates tightly to prevent any odours and condensation and then seal it in an air-tight container. When you remove the chocolates from the fridge, wait till the temperature of chocolates goes back to room temperature before unwrapping.
2. SEAL CHOCOLATES IN AN AIR-TIGHT CONTAINER!
Oxygen oxidizes chocolate which causes less-than-ideal flavours to develop.
3. KEEP CHOCOLATES AWAY FROM THE LIGHT!
Keep chocolates away from sunlight (unless fondue is what you are preparing) and artificial light. They both cast the same kind of bad-flavour spell as oxygen does.
Remember to always store chocolate in a dry, dark and cooled place! Chocolate will last a while if it stored this way. For our next blogpost, I will share what are some signs of chocolate spoiling. See you then!
Chef Jacques Poulain.