How you can make chocolates last longer?

If you are a chocoholic, you know you can never save chocolates for the next day. Till the time they are in front of your eyes, you stay glued to them. You will never allow any situation of preserving the chocolates. However, when someone gifts you lots of packages of chocolates by post from their foreign trip, you cannot complete them all in a day. That’s when you have to follow the rules of chocolate preservation so that you can make the most of them later on. Strong odours, heat and humidity are known to destroy the flavour and texture of the chocolate. And here is how you can preserve chocolates. Read on.

The bars must be stored in between the temperature of 60 and 65°F (15-18°C) - The greatest enemy of chocolate is heat. Slowly and gradually, it will kill away its aroma, later attacking the flavour. In conditions extreme, the chocolate will totally melt, thereby wrecking the entire texture of the chocolates attracting mould. There arises a possibility of a fat bloom on the surface of the bar. Although it will appear unpleasant, it has not much change in flavour. Bloomed chocolate shows a very poor texture and is a sign of poor storage. Confused what can you probably do with one such chocolate? Simply taste it. Without tasting it, don’t just throw it away. If you do not think it is edible, make use of it in baking a cake or making a pastry.

When your chocolates are stored under too cold temperatures, the crystalline structure greatly affects the bar’s texture and lead to an unpleasant bloom. Bakers of chocolate take a lot of care while baking a bar in which there is an intimate mixture of cocoa solid and the cocoa butter. This mixture can be destroyed by extreme of temperatures.

Store them in a dry place – This instruction is written even on the label of the chocolate. The relative humidity should be under 50. Moisture can condense on the chocolate, leading to bringing out the sugar on its surface. But this does not totally alter the flavour of the bar. It only ruins the texture. You should give it a try and decide for yourself if you want to consume it straightaway or mix with something else.

Keep them from direct sunlight – The rays of the sun will not only melt it, but will also further alter its flavour.

Always avoid strong odours– Some of us keep the chocolate in the fridge next to other ingredients, which have a strong odour, such as garlic. In a few seconds the chocolate will absorb the odours. Always store chocolates in tight plastic boxes! Along with the taste, the smell of the chocolate is also as important.

Invest in a mini refrigerator to store all your chocolates there – A lot of tiny refrigerators are available in the market. The temperature of the fridge should be set on the warmest.

You can now send chocolates online, but remember to send along this post too!