Does chocolate belong in the fridge? We asked, you answered!
February 27th, 2012
Australians are passionate about many things. Sport. Getting a fair go. The country’s unique culture.
And as it turns out, the correct storage conditions for chocolate.
After we published the blog Chocolate in the fridge – right or wrong?, we asked for your thoughts on this topic and received an overwhelming response from both sides of the argument.
Anti-Fridgers
Our Facebook friends were asked to Like our status if they agreed that chocolate does not belong in the fridge. At the time of writing, the status has received 1086 likes, indicating that this philosophy has strong backing among fans of Appliances Online.
Many Anti-Fridgers prefer the melting texture and strong flavour of unrefrigerated chocolate. “Chocolate should be all gooey and stick to the packet,” said Kelly. Another Kelly agreed, adding that chocolate in the fridge “loses all its taste. I like my choccie warm and dripping through my fingers.“ Lorraine also agreed: “I want to slide off into oblivion with the full sensual taste of chocolate.”
Some of our fans felt that refrigeration wasn’t just unneccssary for chocolate, but a few other foods as well. “Ever seen a hen lay an egg in air conditioning conditions? No, didn’t think so,“ asked Marianne. Roslyne reckoned that “like cheese, chocolate needs to be room temp to feel the quality in your mouth.”
Pro-fridgers
While there was a strong turnout in the Anti-Fridge camp, a substantial proportion of our fans also came out in defence of keeping their chocolate in the fridge, with Judy arguing that “chocolate half melted isnt very nice.” The sensation of eating refrigerated chocolate is what sold Linda – “That hard first bite followed by the gradual melt in the mouth. Means you can keep your Easter chocolate going for months (especially if you buy extra).” And Marisa shared that “when you put Cadbury Creme Eggs in the fridge they come out sort of ‘hard boiled’.”
The practicality of keeping chocolate in the fridge was also a factor, with Sandra describing her dilemma to us:
“If I put it in the pantry it melts. And if it doesn’t melt in the pantry it melts as soon as I touch it, so I need it cold. Freezer preferred but fridge usually. Only in the middle of winter can we store it in the pantry.”
Sandra wasn’t the only one that kept chocolate in the freezer for an extra-cool and crispy effect. “I put mine in freezer as it takes longer to melt… love the melting feeling in my mouth so like it to last longer…” said Mandy. Debbie also brought us an interesting way to enjoy frozen chocolate: “Straight from the freezer and dunked into a hot cup of coffee then suck the melted part mmmmmmmm.”
Climate control
Several of our fans had environmental factors in play – when you’re located in the hotter parts of our sunburnt country, chocolate in the fridge becomes a necessity.
“When you live in Central Qld you have to keep it in the fridge. Brisbane isn’t much better,” said Bettina. Kerry reckoned that in Cairns “chocolate definitely goes in fridge unless you want to drink it!” Jenny said that “in NT everything is in the fridge,” and Meka agreed, adding that “living in Darwin it either melts or the ants get it!” Robyn also described refrigerating chocolate as an “absolute necessity in Perth weather!”
Of course, the reverse is also sometimes true. “I’m in Melb…” said Leelee. “Who needs the fridge when it’s just as cold in the cupboard!? ;)”
Giving peace a chance
Some noble souls sought to find a compromise between the warring factions.
“I reckon this whole theory about not putting chocolate in the fridge, has more to do with personal tastes,” said Nikki. “If you like it from the fridge or freezer better, then do it, if you don’t, thats OK too. All a personal choice :)” Lois said that she had “mixed ideas. I prefer room temperature; my husband enjoys them cold.”
“Depends on the age & quality of the chocolate,” said Vicki. “I have had both in and out of the fridge, some good some not so!!!!”
Clever ideas
A few fans have come up with some clever ways to counter some of the downsides that come with keeping chocolate in the fridge.
I have been told by chocolatiers that the best temperature for chocolate is around 14 Degrees – conveniently this is also cellaring temperature for wine. Perhaps the true choco nuts should be buying your wine storage cabinets? After all, a great chocolate and a great red do go together marvellously? – Myco
Many wine fridges have adjustable temperature and humidity settings so you can create ideal conditions for storing chocolate (as well as, y’know, wine).
Salad crisper no one looks there and I can keep it hidden in the mushroom bag. – Jerosha
The humidity-controlled crisper bins in some modern fridges can also be used to effectively store chocolate. The mushroom bag isn’t just a decent disguise for hiding illicit sweets from casual inspection, but can also help keep condensation off of chocolate to limit instances of sugar bloom.
Conditioning chocolate for cooking
When it comes to using chocolate for cooking, there are a few ways that refrigerated and unrefrigerated chocolate can be used:
I prefer it room temperature, but if it’s really hot and I don’t intend to eat it now I put it in the fridge. I leave it out if it’s for cooking and needs to be melted; easier to get it to melt if it’s already at room temperature and on a hot enough day it’ll melt without needing the double-boiler. If it’s for something like muffins or biscuits with chocolate chips I put the chocolate chips in the freezer – they hold their shape better and don’t melt as rapidly, so you get a chocolate chip biscuit, not a biscuit with chocolate-flavored patches. – Dartigan
And finally…
To all of those who said something along the lines of “chocolate doesn’t belong in the fridge – it belongs in my mouth”:
You are wrong.
Yes, wrong. Completely wrong on every possible level.
It belongs in MY mouth.
So there. 🙂
Chocolate fix not yet satisfied? Get ready for our History Of Chocolate, coming soon to this very blog!
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