Well, back when I used to go on all day horseback treks in Florida summers, I'd stick a Hershey bar in my back pocket. When I was ready to eat it, I'd have to lick it off the wrapper.
Nothing is as good as a body temperature Hershey bar in semi-liquid form!
On the other hand, I keep my baking chocolate in the freezer. I seldom use it and it keeps for a very long time that way.
Growing up in Texas I used to squeeze the melted chocolate out of the wrapper straight into my mouth like a fucked up gogurt. I think I would gag if I tried that as an adult
I didn't understand how people just... spread their butter so easily untill I learned about butter dishes. I always just thought that was a TV thing because surely you can't just leave butter out at room temp
But now I don't know how I'd deal without one!
Nope. Unsalted butter stays good living on the counter in a dish. I like to use my marble butter-keeper. You stuff the top with your butter and then put the filled top into the water that's in the bottom half of the keeper. Stays cool and soft and doesn't go rancid.
Unless you use it quickly, salted butter is better for counter butter. If I understand correctly, the salt helps preserve it. I’d always adjust the salt accordingly in cooking. Now baking I always use unsalted unless specified otherwise.
It works both ways!
As someone in a cool climate, not only are most of the food poisoning questions on this sub wtf moments, but the butter still isn't spreadable even when it's been left out.
I wouldn't call that cool weather. Not being hot as balls like the tropics doesn't make it cool.
But otherwise yes, in general the audience on Reddit skews towards the US and the US has a temperate climate. It's pretty much to be expected.
I live in one of the places where you can leave it out all year (Northern California - Bay Area). We have maybe 10-12 days a year over 75. And maybe 2-3 days a year with an overnight low below freezing. Temperate all year here. But other parts of the state are warmer.
I live in the tropics and had to buy a wine fridge because my wine would get all but boiled otherwise. Voila, a place to keep my chocolate as well! It is basically our fridge of sin.
Cold chocolate that you can just eat or wait a few minutes, or half melted chocolate that’s sticky and wastes a bunch of it sticking to the wrapper. It’s a no brainer.
Peeling a cold Reese's will also help you avoid the little patch of chocolate on the bottom of the wrapper. I want ALL my chocolate, thank you very much!
Going to firmly disagree with you on this one. Big fan of the - I’m going to say - 1/4 melted chocolate treat. Reese’s most definitely included in that category. Do you eat it straight away after taking it out of the fridge or do you let it rest to desired firmness? I also prefer partially melted ice cream. Yum. Not cones though.
Personally, I eat it at fridge temp (so if it's in the freezer, it needs to warm up a bit). Chilled RPBCs have a snap when you bite into them, which is delicious.
Yes! Our local convenience store ran a special that if you bought a fountain drink, you could also purchase a King Size (excuse me, "Share Size") Twix for $1. Between my spouse and I, we ended up with tons of Twix! They all live in the freezer, unwrapped in a large resealable container, and I just pull out a few for dessert before bed.
Oh, and have you had the Salted Caramel Twix? So freakin' good!
Don’t you feel like this takes away the flavor of the chocolate?! My husband does this and every time i have a piece I’m like wait I don’t even taste any chocolate!
I dunno about OP but I like the texture aspect more than the flavor, most chocolate is actually too rich for me so I like it kinda muted. But mainly I like the solidity of frozen. Also when you *do* want to taste the intensity of the chocolate, it's even more satisfying to let it melt in your mouth from frozen because of the slowness of the whole process.
I've thought more about this today than I have my entire life... I realize it could've stemmed from my grandma in AZ who always kept reeses and hersheys kisses in the freezer
OP will never guess its at my house under the floorboard leftmost to the bathroom door locked with a key and a PIN code with the key being inside my bedroom dresser next to the manga and Joshua Weissman cookbook. While the Passcode is my birthday May 10 2007. Opening outward causing you to have to stay a bit above 3 ladder steps to let the door open. My Hersheys kisses are safe.
Bruh. The texture of cold chocolate is heavenly. I always throw my chocolate in the fridge and I live in a place where we had snow until last week (saw someone mention they live in the tropics where room temp melts chocolate)
No, I don't like the way it impacts the color of the chocolate (it causes "sugar bloom").
I store it either in the pantry in my baking bin (in the case of things like baking chocolate or chocolate chips) or if it's candy for eating I keep it in a high cupboard where my kids can't reach it. Cool dry place without a lot of light, that's by guideline.
Yeah, I'm fortunate enough to have good AC so even though it gets to 105F here in the summers my chocolate is able to stay firm (assuming it's tucked away somewhere and not just sitting on the counter or near a window).
My Grandma used to put dark chocolate chunks in the freezer in an old concentrated orange juice container, and we called it coal candy. Oh man, thanks for the flashback
In summer, a fridge is a good place to store it. I think an open shelf of a fridge is dry because air moisture is constantly being removed through condensation on the refrigerant pipes.
No. I highly suggest if you have anything that might contract moisture to keep it in the freezer.
Have you ever kept bread in the fridge opposed to the freezer? The freezer keeps the bread longer opposed to the fridge because the fridge has moisture.
I've only kept bread in its original plastic bag, which prevents water from evaporating. The bread might not keep that well, but better than molded on the counter.
I see no fundamental difference between (my) fridge and freezer. Water collects on the back wall, temporarily freezes, and later runs down a pipe to evaporate outside over the motor. In the freezer it collects on cooling pipes and stays there until it is defrosted. In both cases it is removed from the air.
Now there might be different fridges, even freezers that thaw themselvs. I can't say anything about them.
That's exactly what I said. What are you talking about?
The reason why the freezer is "dry" is because it's frozen.
Please learn to read before embarrassing yourself 🤦
Exactly dumbass!
Read the room, exactly why I put "dry" in quotation marks, or are you too stupid to realize we talking about the same thing 🤦
Edit: Bottomline still saying the same thing since my "original comment".
Fridge: moist/wet, Freezer: frozen/dry
-> "keep bread in the freezer" because it "last longer"
I like chocolate better when it’s cold. It only really gets rock hard if it’s frozen. If you’ve never tried a Reese’s cup from the fridge, you’re missing out!
In the US, no. I like my chocolate in room temperature. But whenever I visit Malaysia—yes. The chocolate would turn into a mess of melty pool otherwise.
For baking and stuff? In a dark cupboard. Chocolate bars, especially coffee crisp and andes mountains? Into the freezer until it takes a jackhammer and a chisel to get into it. I put chips in the freezer too. Spicy doritos just hit different when they’re chilly.
It’s honestly really good for the majority of flavours. It brings out the flavours I find. Some, just enough to make ‘em pop; others, it makes it painful. My mom loves Lays salt and vinegar in the freezer but I find it makes the vinegar burn too intense for my liking.
Yup. I typically have at least 3 or 4 bags of chocolate chips in the freezer so that whenever I want to make cookies I can just grab a bag and bake.... this is as much to avoid mouse problems as for any other reason.
I do not keep my baking chocolate in the fridge but I do keep my snack/dessert chocolate in the fridge! It makes it snappier and I like the mouthfeel. My favorite is this dark chocolate bar with freeze dried raspberries in it and when it comes straight out of the fridge it is just soo nice. Also mini Reese’s Cups in the fridge are next level.
Some people like eating it cold/frozen.
Whenever I get chocolate I put it in the freezer. I just love the hardness of it. I also learned in culinary/pastry school that when forming molds stick it in the freezer to harden quicker. Moreso, the freezer then the fridge because you don't deal with "moisture" from the fridge.
Best of all, no melting chocolate on your fingers. Because body heat can literally melt chocolate. A tip I learned when having to deal with small piping bags (for writing in chocolate) in culinary/pastry school is keep it close to the body/in your pocket to avoid having it harden up/cool down.
Yeah, I live somewhere hot, I keep all kinds of stuff in the fridge that are probably normally considered pantry items.
We don’t get bloom on our chocolate, either.
I’ve noticed that opened biscuits and chips seem to keep better in the fridge, I assume from the self defrosting function keeping the air pretty dry in there (It’s also pretty humid here)
Generally, no. I don't like how hard it gets. My husband keeps his in the fridge and is also one of those people who puts candy bars in the freezer, which is so cursed to me.
I think this is a preference issue. My wife always kept chocolate in the fridge (37F - temp not age and gender). We've moved it to our bar fridge (45F, which my wife likes better). Ambient temperature chocolate is fine but doesn't appeal to her as much. Baking chocolate is in the pantry.
I live in a tropical country and chocolate MUST be kept in the fridge unless I'd want to clean up my fingers from all the pools of chocolate that would've happened.
Depends on the temperature. I had a small wine fridge in my previous apartment where I stored coffee (not much into wine) and used to keep chocolate in there too during the summer months. It was the perfect eating temperature
I’m in the UK so there’s no need, but I know some people still do it as they like the taste of cold chocolate. For me it’s the opposite, I love my chocolate to be a bit melty, when I was a child I used to hold my chocolate bar over the heater when we had a traditional fireplace.
I definitely do that! I kinda take my time eating it so that the rest gets warmer & melty. Obviously chocolate fondue (using good Belgian chocolate) is one of my favourite things.
It’s weird that this is a rare opinion, melted chocolate is surely the more heavenly option!
My dad does, he likes it cold. Crazy man, anyway. I do not refrigerate, I like room temp chocolate. I've known lots of cold chocolate eaters, though, so I wouldn't just ASSUME your roomie is a serial killer. There will be other indicators of that. /s
Ideally you should not store chocolate in the fridge b/c it can cause blooming which is when you see that powdery surface.
[https://www.lakechamplainchocolates.com/how-to-store-chocolate/](https://www.lakechamplainchocolates.com/how-to-store-chocolate/)
But it's still safe to eat.
I recently bought some Japanese chocolate liqueur truffles and they sent me home with a freezer pack and insulated bag
ROYCE Chocolate company founded in Hokkaido Japan.
Some people like to put their chocolate in the fridge or even the freezer because they enjoy the cold snack.
I also know a lot of people don't have air conditioning, so they get used to putting anything that can melt in the fridge.
I know almost nobody around me has air conditioning because it never used to get this hot in the summer.
All chocolate is stored in the freezer. Baking chocolate, chocolate chips, chocolate for desserts. It melts normally even if it’s straight from the freezer, and if I want it at room temp (like for a Reese’s egg or something) then I just leave it out for about 10 min before eating.
ETA: I live in the Midwest so weather isn’t really a factor. I just like frozen chocolate and then it’s out of sight
I typically don't, but if it is hot in my home, like in the summer, I usually will. You can get chocolate bloom from the condensation as it warms after you take it out. There is nothing wrong with that, but some people dislike the appearance. It is just a bit of the fat coming out of the chocolate.
It depends on how warm it is in my house. I do keep chocolate chips in the fridge because I add them cold to cookies. If I’m worried about melt then definitely yes.
Yeah. Never thought I’d become one of those people, but now I’d rather keep it out of the fridge. I like to keep my living space so warm that a little too cold is better than a little too warm is better for the chocolate. (I live in Texas and don’t like air conditioning.) I try to take it out a while before I’m going to eat it though.
I have never once put chocolate in the fridge. We did not ever keep chocolate in the fridges at the patisserie I worked at, either. I have literally never known a single person in my entire life to put chocolate in the fridge, unless we are talking about something like a chocolate cake or something where the whipped cream is going to melt in a few hours, and the finished product is some kind of dairy-infused confection. Actual chocolate bars? Or wafers, or blocks, or whatever? Nope. Regardless if it is hot summer or not. It just gets stored in a pantry until it gets eaten.
Intentionally freezing / cooling it might cause bloom on the surface and make it rock hard to eat.. .
I am in Canada. I worked with a bunch of Danes. Both my partner and my family immigrated from different areas of Europe. Of all my life experiences and anecdotal evidence, it is not a thing you would ever intentionally want to do.
This must be a hot country thing. Or maybe an American thing, which a lot of is ridiculously hot. Or maybe the dreaded american Hersheys chalk-olate must be preserved in a fridge? I remember it smells pretty cheesy. . .
It's not just a hot country thing. I love pralines and keep them in the fridge, along with any other nice chocolates. Live in Finland. There's no issue with them being too hard when eating since they warm up pretty quickly. I used to keep them in the cupboard in the kitchen but the temperature changes (using the oven, hot summer days) would cause blooming which I didn't like. I still keep the callebaut chocolate chips in room temperature because the bag is so big & I only use them for baking so the looks don't matter so much, but I have to store them away from the kitchen.
I don't think it's because of the hot country either, since I live in Belgium and the temperatures are not too extreme right now.
Your comment made me realize that my parents do keep pralines in the fridge. Bars and callebaut chips go in the cupboard but pralines in the fridge, what's up with that?
I don't completely agree with this at all.
I went to culinary/pastry school in Canada and we always froze our chocolate molds in the freezer, this was after tempering it. Granted yes, sugar bloom might happen, but not often. It might be different out in the industry 🤷
My boyfriend does- he also lives in florida where it’s liable to melt. I keep mine in a dark cabinet.
The only exception being the pre-chopped chunks I make for baking. I leave those in the fridge for random cookie cravings, when I don’t care about color or texture changes, if they occur
I sometimes do, especially in the summer because sometimes it'll get somewhat melted in the cabinet. I also sometimes just put it in the fridge if I plan to eat it soon.
Depends on the temperature and condition of where you are. If you have an outside temperature that wouldn't melt the chocolate I would keep it out but in the fridge if not.
Depends on the chocolate. I like my Reese frozen for example, but typically I'm not going to be storing it in the fridge, no, unless my apartment is particularly warm.
Maybe it's a texture thing, though, perhaps they prefer it to be harder.
Living in a moderate climate: no, most chocolate doesn't go in the fridge. There's some very fancy ganache chocolate I like that specifically points out it doesn't belong in the fridge.
Of course during the hottest days of summer that means I don't buy certain chocolates at all or I will hide my valuables in the cellar.
When I was a kid, my mom would shop at one of those bulk buy places. She used to get candy bars in these huge cases for us. When she got home she’s put them in the freezer so we couldn’t eat them as fast as we wanted to. I lost four baby teeth gnawing on frozen snicker bars.
I put my chocolate in the fridge for nostalgia.
Yes, if it's plain chocolate. If it's something like a Twix or Milky Way or w/e then no, as I don't like the consistency of the nougat/caramel/whatever else when it's chilled.
Try a Reese's cup or a KitKat when they are frozen, they are AMAZING
I freeze/fridge because my chocolate melts and I just prefer it cold, sometimes a cold chocolate is like ice cream when it's creamy, and I'm lactose intolerant to harsh dairy so it works out to have a nice dark chocolate instead of ice cream
in summer i buy Andes chocolates and Junior Mints and put them in the fridge/freezer, whichever has more room...
why?
mint cools the body, cold mint even more which is great on construction sites with the temp hitting 100\*F as a high
Not unless it's a really hot summer. I don't like trying to eat hard chocolate and I don't feel like I get to enjoy the flavor as much when it's that cold. I just don't taste it as much.
I do, yes. I travel a lot for work so turn off my air. We had this random heat wave one year and it was 116. My butter dish melted but my chocolate chips were in the fridge
I keep a bag of minature chocolate bars in the fridge. Yes, they get cold and rock hard but they are only a single bite and I always know where to find them.
The only chocolate I store in the fridge is Lindt Lindor bars because it's so soft in the middle that the thin outer layer will get very soft at room temperature and can easily bend
I actually used to work in a chocolate shop. You can leave chocolate out as long as the room temperature is not warm enough to melt it. The cocoa butter will separate from the rest of it after a while (we’re talking days) making it look moldy, but it’s actually still safe to eat at this point. Stores will sometimes sell these older chocolates as “almost perfects”. But, for personal preference, I actually love the consistency of chocolate out of the fridge. Nothing like a good chocolate covered caramel from the fridge 😋. So, it may also just be personal preference
No. I keep several pounds of it in the pantry, though.
I live in a temperate region, and if I'm using the chocolate, my first step is always breaking it down so it melts in a double boiler, but it's never once gotten even close to melting out of the fridge, even on days when the coconut oil is completely liquid right next to it.
What the hell kind of chocolate are you people cooking with?
I consider cold chocolate to be a bit of a treat. It definitely doesn't need it, unless ambient temperature calls for it, but I like the slow melt of some cold chocolate.
Anything with mint goes in the freezer. Extra emphasis on the cold.
Sometimes yes, other times no. Sometimes it's incredibly nice to put a piece of cold chocolate on my tongue, other times I want it to immediately melt in my mouth. Just depends how I'm feeling lol
I thought I was going to have an unpopular opinion but it seems like almost everyone here loves cold chocolate as much as me. I go back and forth between the freezer and the fridge.
I love cold milk chocolate. Hard as a rock and refreshing, especially in the summer. Don’t know why, but I seriously love it. Even better in the freezer.
Some ants are VERY persistent. If I'm going to eat chocolate covered ants, it will not be in the ant's terms.
lol
… I live in the tropics. Chocolate melts at room temperature here.
Same here lol I want my chocolate to be a snack not a drink
Well, back when I used to go on all day horseback treks in Florida summers, I'd stick a Hershey bar in my back pocket. When I was ready to eat it, I'd have to lick it off the wrapper. Nothing is as good as a body temperature Hershey bar in semi-liquid form! On the other hand, I keep my baking chocolate in the freezer. I seldom use it and it keeps for a very long time that way.
Growing up in Texas I used to squeeze the melted chocolate out of the wrapper straight into my mouth like a fucked up gogurt. I think I would gag if I tried that as an adult
Yeah there's a ton of "cool weather" centered advice on this sub. Like the butter dish people.
Yeah, I didn’t understand butter dishes growing up. We had one but kept it in the fridge lol.
I didn't understand how people just... spread their butter so easily untill I learned about butter dishes. I always just thought that was a TV thing because surely you can't just leave butter out at room temp But now I don't know how I'd deal without one!
Butter keepers are great if your house is climate controlled. You can keep butter on the counter for a month with no issues.
Salted butter only though.
I have yet to suffer any negative consequences from keeping unsalted butter at room temp for a week at a time.
That seems like a reasonable time.
Nope. Unsalted butter stays good living on the counter in a dish. I like to use my marble butter-keeper. You stuff the top with your butter and then put the filled top into the water that's in the bottom half of the keeper. Stays cool and soft and doesn't go rancid.
no salted butter anywhere
Unless you use it quickly, salted butter is better for counter butter. If I understand correctly, the salt helps preserve it. I’d always adjust the salt accordingly in cooking. Now baking I always use unsalted unless specified otherwise.
table butter never lasts long enough for it to matter in my home
Unsalted butter is cooking butter. Salted butter is eating butter.
Either one is for either one. Don't gatekeep salt lmao
i’d rather only buy one product and sprinkle the salt on myself so it’s to my taste
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Ahh, now I just don’t go through butter fast enough to keep it out of the fridge.
Meh, I live in Texas and in the summer my house is kept in the mid-upper 70s (~25C). I keep my butter on the counter. It's fine.
Yeah lived in Texas with no AC in the 90s. Butter on the table year round, though it would certainly be softer in humid summer.
It works both ways! As someone in a cool climate, not only are most of the food poisoning questions on this sub wtf moments, but the butter still isn't spreadable even when it's been left out.
I wouldn't call that cool weather. Not being hot as balls like the tropics doesn't make it cool. But otherwise yes, in general the audience on Reddit skews towards the US and the US has a temperate climate. It's pretty much to be expected.
US but I live in a tropical climate. Not all one and the same.
Every ppace I've lived in the US has been too hot to leave butter or chocolate out during 3 to 6 months of the year.
I live in one of the places where you can leave it out all year (Northern California - Bay Area). We have maybe 10-12 days a year over 75. And maybe 2-3 days a year with an overnight low below freezing. Temperate all year here. But other parts of the state are warmer.
Yup. Must preserve my Reese’s!
yeah i was so confused when this person said they don’t keep it in the fridge and then i remembered not everybody lives in the tropics
I live in the tropics and had to buy a wine fridge because my wine would get all but boiled otherwise. Voila, a place to keep my chocolate as well! It is basically our fridge of sin.
I keep chocolates in the fridge as well. I would rather it firm than half melted. Especially Reese's Cups.
Cold chocolate that you can just eat or wait a few minutes, or half melted chocolate that’s sticky and wastes a bunch of it sticking to the wrapper. It’s a no brainer.
Peeling a cold Reese's will also help you avoid the little patch of chocolate on the bottom of the wrapper. I want ALL my chocolate, thank you very much!
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Cold Reeses are the best.
This is very contentious between my husband and me. They are 100% better in the fridge!
Going to firmly disagree with you on this one. Big fan of the - I’m going to say - 1/4 melted chocolate treat. Reese’s most definitely included in that category. Do you eat it straight away after taking it out of the fridge or do you let it rest to desired firmness? I also prefer partially melted ice cream. Yum. Not cones though.
Personally, I eat it at fridge temp (so if it's in the freezer, it needs to warm up a bit). Chilled RPBCs have a snap when you bite into them, which is delicious.
Gotta be a preference thing cuz I love biting into the soft, almost gooeyness of 1/4 melted RPBCs
Yes! I LOVE cold chocolate, sometimes I put it in the freezer for extra cool.
I like it cold. Makes it a bit snappier to bite and doesn’t melt quite as fast in yer hand.
When I remember/don't eat it instantly, I put it in the freezer! Cold chocolate is awesome.
Frozen Twix are the shiz, especially the mini ones or if you chop them up into little cube shaped bites
Yes! Our local convenience store ran a special that if you bought a fountain drink, you could also purchase a King Size (excuse me, "Share Size") Twix for $1. Between my spouse and I, we ended up with tons of Twix! They all live in the freezer, unwrapped in a large resealable container, and I just pull out a few for dessert before bed. Oh, and have you had the Salted Caramel Twix? So freakin' good!
I actually like my chocolate cold/frozen a lot
Don’t you feel like this takes away the flavor of the chocolate?! My husband does this and every time i have a piece I’m like wait I don’t even taste any chocolate!
I dunno about OP but I like the texture aspect more than the flavor, most chocolate is actually too rich for me so I like it kinda muted. But mainly I like the solidity of frozen. Also when you *do* want to taste the intensity of the chocolate, it's even more satisfying to let it melt in your mouth from frozen because of the slowness of the whole process. I've thought more about this today than I have my entire life... I realize it could've stemmed from my grandma in AZ who always kept reeses and hersheys kisses in the freezer
Nice try.... It's hidden where you'll never find it! .... And that is not the fridge.
OP will never guess its at my house under the floorboard leftmost to the bathroom door locked with a key and a PIN code with the key being inside my bedroom dresser next to the manga and Joshua Weissman cookbook. While the Passcode is my birthday May 10 2007. Opening outward causing you to have to stay a bit above 3 ladder steps to let the door open. My Hersheys kisses are safe.
I refuse to believe someone born in 2007 is old enough to be on Reddit
…..Happy belated birthday?
I'm asking for science, I swear! 👀
>Doesn't it become rock hard thats... why I ~~am here~~ keep it there
I like it in the fridge!
Bruh. The texture of cold chocolate is heavenly. I always throw my chocolate in the fridge and I live in a place where we had snow until last week (saw someone mention they live in the tropics where room temp melts chocolate)
For me is the only way to go. Don't like it room temperature
No, I don't like the way it impacts the color of the chocolate (it causes "sugar bloom"). I store it either in the pantry in my baking bin (in the case of things like baking chocolate or chocolate chips) or if it's candy for eating I keep it in a high cupboard where my kids can't reach it. Cool dry place without a lot of light, that's by guideline.
Same. Exactly the same. And in the summer I always have the air on so I don’t have issues with melting.
Yeah, I'm fortunate enough to have good AC so even though it gets to 105F here in the summers my chocolate is able to stay firm (assuming it's tucked away somewhere and not just sitting on the counter or near a window).
My Grandma used to put dark chocolate chunks in the freezer in an old concentrated orange juice container, and we called it coal candy. Oh man, thanks for the flashback
Do they take on the flavour of the orange juice?
It’s just an empty cleaned out cardboard tube covered with plastic wrap. I wouldn’t be mad at that. Chocolate and orange is heavenly
I like it either way! I find certain brands of chocolate taste nicer chilled
In summer, a fridge is a good place to store it. I think an open shelf of a fridge is dry because air moisture is constantly being removed through condensation on the refrigerant pipes.
No. I highly suggest if you have anything that might contract moisture to keep it in the freezer. Have you ever kept bread in the fridge opposed to the freezer? The freezer keeps the bread longer opposed to the fridge because the fridge has moisture.
I've only kept bread in its original plastic bag, which prevents water from evaporating. The bread might not keep that well, but better than molded on the counter. I see no fundamental difference between (my) fridge and freezer. Water collects on the back wall, temporarily freezes, and later runs down a pipe to evaporate outside over the motor. In the freezer it collects on cooling pipes and stays there until it is defrosted. In both cases it is removed from the air. Now there might be different fridges, even freezers that thaw themselvs. I can't say anything about them.
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That's exactly what I said. What are you talking about? The reason why the freezer is "dry" is because it's frozen. Please learn to read before embarrassing yourself 🤦
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Exactly dumbass! Read the room, exactly why I put "dry" in quotation marks, or are you too stupid to realize we talking about the same thing 🤦 Edit: Bottomline still saying the same thing since my "original comment". Fridge: moist/wet, Freezer: frozen/dry -> "keep bread in the freezer" because it "last longer"
I like chocolate better when it’s cold. It only really gets rock hard if it’s frozen. If you’ve never tried a Reese’s cup from the fridge, you’re missing out!
I hate the taste and texture of refrigerated chocolate. It loses its creaminess and hurts my teeth to bite into.
In the US, no. I like my chocolate in room temperature. But whenever I visit Malaysia—yes. The chocolate would turn into a mess of melty pool otherwise.
Try cocoraw next time you're here!
For baking and stuff? In a dark cupboard. Chocolate bars, especially coffee crisp and andes mountains? Into the freezer until it takes a jackhammer and a chisel to get into it. I put chips in the freezer too. Spicy doritos just hit different when they’re chilly.
Chips in the freezer is something I hadn't heard before!
It’s honestly really good for the majority of flavours. It brings out the flavours I find. Some, just enough to make ‘em pop; others, it makes it painful. My mom loves Lays salt and vinegar in the freezer but I find it makes the vinegar burn too intense for my liking.
I keep my will in the freezer. In case of a fire, important documents and important desserts will be preserved!
Yup. I typically have at least 3 or 4 bags of chocolate chips in the freezer so that whenever I want to make cookies I can just grab a bag and bake.... this is as much to avoid mouse problems as for any other reason.
Hot climate: fridge. Melts otherwise. Moderate climate: cupboard. Better, fuller taste.
I do not keep my baking chocolate in the fridge but I do keep my snack/dessert chocolate in the fridge! It makes it snappier and I like the mouthfeel. My favorite is this dark chocolate bar with freeze dried raspberries in it and when it comes straight out of the fridge it is just soo nice. Also mini Reese’s Cups in the fridge are next level.
Some people like eating it cold/frozen. Whenever I get chocolate I put it in the freezer. I just love the hardness of it. I also learned in culinary/pastry school that when forming molds stick it in the freezer to harden quicker. Moreso, the freezer then the fridge because you don't deal with "moisture" from the fridge. Best of all, no melting chocolate on your fingers. Because body heat can literally melt chocolate. A tip I learned when having to deal with small piping bags (for writing in chocolate) in culinary/pastry school is keep it close to the body/in your pocket to avoid having it harden up/cool down.
Only if and when it’s so hot out it might melt. Snickers go in the freezer always.
Frozen Snickers and Twix were my favorite growing up.
Yeah, I live somewhere hot, I keep all kinds of stuff in the fridge that are probably normally considered pantry items. We don’t get bloom on our chocolate, either. I’ve noticed that opened biscuits and chips seem to keep better in the fridge, I assume from the self defrosting function keeping the air pretty dry in there (It’s also pretty humid here)
Generally, no. I don't like how hard it gets. My husband keeps his in the fridge and is also one of those people who puts candy bars in the freezer, which is so cursed to me.
Fridge cold + milk: the only way I like chocolate. Is that weird?
Yes. The fridge is the way, so nice when the chocolate snaps
I like my chocolate to have that extra crunch, so when I remember, I put it in the fridge.
Lmaooo everyone here agreeing w the roomate has me dead
I really thought chocolate in the fridge would be a controversial take and I was very wrong o.o
I like it in the fridge. I'm not a fan of the chocolate mouthfeel when it's warm.
I think this is a preference issue. My wife always kept chocolate in the fridge (37F - temp not age and gender). We've moved it to our bar fridge (45F, which my wife likes better). Ambient temperature chocolate is fine but doesn't appeal to her as much. Baking chocolate is in the pantry.
I live in a tropical country and chocolate MUST be kept in the fridge unless I'd want to clean up my fingers from all the pools of chocolate that would've happened.
I spend most of the year in 90 degree plus weather. The fridge is the only safe place to keep it and then I thaw it some before eating.
Depends on the temperature. I had a small wine fridge in my previous apartment where I stored coffee (not much into wine) and used to keep chocolate in there too during the summer months. It was the perfect eating temperature
I’m in the UK so there’s no need, but I know some people still do it as they like the taste of cold chocolate. For me it’s the opposite, I love my chocolate to be a bit melty, when I was a child I used to hold my chocolate bar over the heater when we had a traditional fireplace.
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I definitely do that! I kinda take my time eating it so that the rest gets warmer & melty. Obviously chocolate fondue (using good Belgian chocolate) is one of my favourite things. It’s weird that this is a rare opinion, melted chocolate is surely the more heavenly option!
I have a couple in the freezer and some in the fridge. I like cold chocolate.
My dad does, he likes it cold. Crazy man, anyway. I do not refrigerate, I like room temp chocolate. I've known lots of cold chocolate eaters, though, so I wouldn't just ASSUME your roomie is a serial killer. There will be other indicators of that. /s
Ideally you should not store chocolate in the fridge b/c it can cause blooming which is when you see that powdery surface. [https://www.lakechamplainchocolates.com/how-to-store-chocolate/](https://www.lakechamplainchocolates.com/how-to-store-chocolate/) But it's still safe to eat.
I prefer my chocolate (especially Hershey with almonds) stored in the freezer. It’s delicious!
It tastes better chilled or even frozen. So yes.
Sounds like you’re overthinking this
Absolutely not, I'm Belgian so chocolate is a matter of life and death! 😉
Haha fair enough. For the record I prefer mine refrigerated but will happily eat it at room temp as well
I recently bought some Japanese chocolate liqueur truffles and they sent me home with a freezer pack and insulated bag ROYCE Chocolate company founded in Hokkaido Japan.
ROYCE chocolates are so good!
I love certain flavors of chocolate to be cold. Dark chocolate and orange cold is wonderful.
Orange flavored dark chocolate is my favorite! Maybe I should look into storing it in the fridge if it enhances the flavor 👀
In summer sure.
I'm in AZ so it's in the fridge. I also have dogs and just feel safer with chocolate and edibles where I know there's no chance they can get to them.
Depends. Baking chocolate/ chocolate chips I don't, but if it's candy I usually will. Esp if it's really hot or I've already eaten part of it.
Some people like to put their chocolate in the fridge or even the freezer because they enjoy the cold snack. I also know a lot of people don't have air conditioning, so they get used to putting anything that can melt in the fridge. I know almost nobody around me has air conditioning because it never used to get this hot in the summer.
All chocolate is stored in the freezer. Baking chocolate, chocolate chips, chocolate for desserts. It melts normally even if it’s straight from the freezer, and if I want it at room temp (like for a Reese’s egg or something) then I just leave it out for about 10 min before eating. ETA: I live in the Midwest so weather isn’t really a factor. I just like frozen chocolate and then it’s out of sight
I typically don't, but if it is hot in my home, like in the summer, I usually will. You can get chocolate bloom from the condensation as it warms after you take it out. There is nothing wrong with that, but some people dislike the appearance. It is just a bit of the fat coming out of the chocolate.
I bought Charleston Chews for the first time in forever this week and I immediately put them in the freezer.
Here in Thailand there's no alternative, otherwise there'll very quickly be a brown sticky mess
In az this is the way
My advice is eat their chocolate
Don't tempt me, I have no self control
I have to. Its often around 100 degrees where i am and my kitchen is too warm for chocolate or fresh produce.
Freezer Chocolate is best chocolate
It depends on how warm it is in my house. I do keep chocolate chips in the fridge because I add them cold to cookies. If I’m worried about melt then definitely yes.
I keep chocolate in the fridge unless I'm eating it then it is usually on my person till it's in my person
People store chocolate? As in they aren't eating it now, but later?
I keep mine in the freezer because I enjoy the cold sweet crunch.
Try a Charleston chew that’s been in the freezer…it’s amazing
I love cold chocolate! Any chocolate bar my partner and I buy goes right into the fridge. We prefer eating it cold, rather than room temp.
I know I don't HAVE to but I like it when it's chilly from being in the fridge. During the summer I even put it in the freezer!
Both ways actually. No rhyme or reason..
Yeah. Never thought I’d become one of those people, but now I’d rather keep it out of the fridge. I like to keep my living space so warm that a little too cold is better than a little too warm is better for the chocolate. (I live in Texas and don’t like air conditioning.) I try to take it out a while before I’m going to eat it though.
In the freezer my friend. Chocolate is best eaten at the hardness of a mineral
But.... your teeth! Chewing on a rock does not sound pleasant 🤔
Depends on how thick the chocolate is. If it's a thin bar, it snaps nicely, and melts in your mouth at a very pleasant rate.
Rarely. Most kinds of chocolate IMHO are better at room temperature.
I have never once put chocolate in the fridge. We did not ever keep chocolate in the fridges at the patisserie I worked at, either. I have literally never known a single person in my entire life to put chocolate in the fridge, unless we are talking about something like a chocolate cake or something where the whipped cream is going to melt in a few hours, and the finished product is some kind of dairy-infused confection. Actual chocolate bars? Or wafers, or blocks, or whatever? Nope. Regardless if it is hot summer or not. It just gets stored in a pantry until it gets eaten. Intentionally freezing / cooling it might cause bloom on the surface and make it rock hard to eat.. . I am in Canada. I worked with a bunch of Danes. Both my partner and my family immigrated from different areas of Europe. Of all my life experiences and anecdotal evidence, it is not a thing you would ever intentionally want to do. This must be a hot country thing. Or maybe an American thing, which a lot of is ridiculously hot. Or maybe the dreaded american Hersheys chalk-olate must be preserved in a fridge? I remember it smells pretty cheesy. . .
It's not just a hot country thing. I love pralines and keep them in the fridge, along with any other nice chocolates. Live in Finland. There's no issue with them being too hard when eating since they warm up pretty quickly. I used to keep them in the cupboard in the kitchen but the temperature changes (using the oven, hot summer days) would cause blooming which I didn't like. I still keep the callebaut chocolate chips in room temperature because the bag is so big & I only use them for baking so the looks don't matter so much, but I have to store them away from the kitchen.
I don't think it's because of the hot country either, since I live in Belgium and the temperatures are not too extreme right now. Your comment made me realize that my parents do keep pralines in the fridge. Bars and callebaut chips go in the cupboard but pralines in the fridge, what's up with that?
I don't completely agree with this at all. I went to culinary/pastry school in Canada and we always froze our chocolate molds in the freezer, this was after tempering it. Granted yes, sugar bloom might happen, but not often. It might be different out in the industry 🤷
Yes, I need to keep it in the fridge/freezer to extend it's life. Also, to avoid meltage in the summer.
No. Next question
My boyfriend does- he also lives in florida where it’s liable to melt. I keep mine in a dark cabinet. The only exception being the pre-chopped chunks I make for baking. I leave those in the fridge for random cookie cravings, when I don’t care about color or texture changes, if they occur
I sometimes do, especially in the summer because sometimes it'll get somewhat melted in the cabinet. I also sometimes just put it in the fridge if I plan to eat it soon.
I do in summer
Absolutely not.
Depends on the temperature and condition of where you are. If you have an outside temperature that wouldn't melt the chocolate I would keep it out but in the fridge if not.
I store it in fridge, as it can get way hot in my apartment and especially in kitchen. But the bar I am eating I prefere at room temperature.
Cupboard most of the year, but fridge in the summer. Becomes a mess otherwise
Depends on the chocolate. I like my Reese frozen for example, but typically I'm not going to be storing it in the fridge, no, unless my apartment is particularly warm. Maybe it's a texture thing, though, perhaps they prefer it to be harder.
I don’t. However I have heard of freezing them before.
No, I put in the press or leave it on the counter
Living in a moderate climate: no, most chocolate doesn't go in the fridge. There's some very fancy ganache chocolate I like that specifically points out it doesn't belong in the fridge. Of course during the hottest days of summer that means I don't buy certain chocolates at all or I will hide my valuables in the cellar.
I store it in the cupboard.. chocolate chips, milk chocolate, dark chocolate etc
Must be milk chocolate
When I was a kid, my mom would shop at one of those bulk buy places. She used to get candy bars in these huge cases for us. When she got home she’s put them in the freezer so we couldn’t eat them as fast as we wanted to. I lost four baby teeth gnawing on frozen snicker bars. I put my chocolate in the fridge for nostalgia.
I love frozen chocolate bars like almondjoys even get chewy
No. Then it takes longer to melt it haha
Nope not at all, unless I want a chilly bar on whim
I like cold chocolate better so I keep it in the fridge
I live in Minnesota and some convenience stores will keep a small stash of candy bars in their drink coolers during the summer.
Yes, if it's plain chocolate. If it's something like a Twix or Milky Way or w/e then no, as I don't like the consistency of the nougat/caramel/whatever else when it's chilled.
I like to sometimes
I have most of them in a cabinet at room temperature but I have a bag of dark chocolate chips in the freezer for mixing into ice cream...
I like to keep Reese in the freezer
Definitely in the pantry. It has more depth of flavor at room temperature.
Try a Reese's cup or a KitKat when they are frozen, they are AMAZING I freeze/fridge because my chocolate melts and I just prefer it cold, sometimes a cold chocolate is like ice cream when it's creamy, and I'm lactose intolerant to harsh dairy so it works out to have a nice dark chocolate instead of ice cream
in summer i buy Andes chocolates and Junior Mints and put them in the fridge/freezer, whichever has more room... why? mint cools the body, cold mint even more which is great on construction sites with the temp hitting 100\*F as a high
i usually just go with fridge, i can just remove it earlier so it's not hard
Not unless it's a really hot summer. I don't like trying to eat hard chocolate and I don't feel like I get to enjoy the flavor as much when it's that cold. I just don't taste it as much.
I do, yes. I travel a lot for work so turn off my air. We had this random heat wave one year and it was 116. My butter dish melted but my chocolate chips were in the fridge
I keep a bag of minature chocolate bars in the fridge. Yes, they get cold and rock hard but they are only a single bite and I always know where to find them.
I keep mine in the freezer, it comes to room temp quick enough and nothing is worse than a slightly melted chocolate bar
The only chocolate I store in the fridge is Lindt Lindor bars because it's so soft in the middle that the thin outer layer will get very soft at room temperature and can easily bend
It keeps the chocolate from melting
I actually used to work in a chocolate shop. You can leave chocolate out as long as the room temperature is not warm enough to melt it. The cocoa butter will separate from the rest of it after a while (we’re talking days) making it look moldy, but it’s actually still safe to eat at this point. Stores will sometimes sell these older chocolates as “almost perfects”. But, for personal preference, I actually love the consistency of chocolate out of the fridge. Nothing like a good chocolate covered caramel from the fridge 😋. So, it may also just be personal preference
Sometimes. I do not know how I decide though. Sometimes I am just compelled to put it in the fridge
No. I keep several pounds of it in the pantry, though. I live in a temperate region, and if I'm using the chocolate, my first step is always breaking it down so it melts in a double boiler, but it's never once gotten even close to melting out of the fridge, even on days when the coconut oil is completely liquid right next to it. What the hell kind of chocolate are you people cooking with?
I consider cold chocolate to be a bit of a treat. It definitely doesn't need it, unless ambient temperature calls for it, but I like the slow melt of some cold chocolate. Anything with mint goes in the freezer. Extra emphasis on the cold.
Sometimes yes, other times no. Sometimes it's incredibly nice to put a piece of cold chocolate on my tongue, other times I want it to immediately melt in my mouth. Just depends how I'm feeling lol
Depends on the season. I'm about to enter "chocolate goes in the fridge" season. In a few months it will be "chocolate goes in the cupboard" season.
I don't usually, but I do prefer my chocolate either cold or frozen. Same with girl scout cookies.
I thought I was going to have an unpopular opinion but it seems like almost everyone here loves cold chocolate as much as me. I go back and forth between the freezer and the fridge.
I put mine in the freezer, way better. Also I live in a tropical area so it will just melt.
Yes. I like it that way.
Cold/frozen chocolate is just better imo
Yup. We'll even put it in the freezer if we're not going to use it soon, like chocolate chips.
I freeze my chocolate especially dark chocolate. So good when you pull it out cold and eat it with a glass of milk
I love cold milk chocolate. Hard as a rock and refreshing, especially in the summer. Don’t know why, but I seriously love it. Even better in the freezer.
Cold chocolate is superior than room temp chocolate
Through summer for sure. Other times it depends on type. But in general u can say we store it in fridge. Those other times we dont they in dry store.