It changes the taste, though. Like, it’s probably not noticeable for cheap chocolate, as that tastes flat to begin with, but proper chocolate should be kept at room temperature…
It warms up and develops its taste in your mouth. Im pretty picky about chocolate quality but i still prefer the expensive ones below room temperature. Unless its like mousse ones. Maybe im just weird idk.
There are certain chocolates I won’t buy in the summer, because above 25 degrees they get spongy and below 15 degrees they are flat and hard. I think it’s why most drugstore chocolate in the U.S. tastes like cocoa scented candle wax. It has to withstand the heat.
I keep Reese’s peanut butter cup minis in the freezer when family sends them (not for sale in Japan currently). My wife likes Alfort which are chocolate + biscuit cookies and turned me on to putting those in the freezer. Somehow, it’s much better that way; I didn’t expect the biscuit to be changed or, if so, certainly not better, but it is.
My SO got a chuckle out of me because I instinctively put chocolate in the fridge. I grew up in a hot climate but I live in Canada now.
That’s legit though.
Even when in canada, because cold chocolate below 20°C is cronchier and doesnt melt in your hand as fast.
It changes the taste, though. Like, it’s probably not noticeable for cheap chocolate, as that tastes flat to begin with, but proper chocolate should be kept at room temperature…
False. All chocolate should be frozen.
It warms up and develops its taste in your mouth. Im pretty picky about chocolate quality but i still prefer the expensive ones below room temperature. Unless its like mousse ones. Maybe im just weird idk.
There are certain chocolates I won’t buy in the summer, because above 25 degrees they get spongy and below 15 degrees they are flat and hard. I think it’s why most drugstore chocolate in the U.S. tastes like cocoa scented candle wax. It has to withstand the heat.
I put dark chocolate in the freezer, not for preservation or anything I just love the texture.
crystalline chocolate is the shit, then when you chew it it just sort of turns into gravel and melts, so good
Gotta give the lead some fridge time too
I’m here for crunchy chocolate. Also really depends on what season for Canada definitely can get toasty.
I know i’m not the only one prefering chocolate refrigerated (and some variants frozen). Not the creamy type for me.
Lindt with nuts is way crunchier in the freezer.
I keep Reese’s peanut butter cup minis in the freezer when family sends them (not for sale in Japan currently). My wife likes Alfort which are chocolate + biscuit cookies and turned me on to putting those in the freezer. Somehow, it’s much better that way; I didn’t expect the biscuit to be changed or, if so, certainly not better, but it is.