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Jan 9, 2009 05:41 AM

Is it ok to keep chocolate in the fridge?

I thought I read somewhere yous shouldn't keep fine chocolate in the fridge, true?

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  1. Hi!

    I think the issue is that chocolate can bloom in the refrigerator. This is when the cocoa butter separates out from the chocolate, and you get this a thin layer of cocoa butter on the surface of the chocolate. The chocolate is still fine to eat, it just doesn't look so good.

    Good luck!


    2 Replies
    1. re: MEH

      But for cooking and pastry purposes, can't this be dealt with through tempering, which must be done anyway?

      1. re: foodsmith

        Yes, foodsmith, you're right on target. It is easily dealt with through tempering and because you're going to use it in a recipe and blooming will make absolutely no difference. You can reduce or even eliminate the blooming by wrapping it VERY tightly in VERY good plastic freezer wrap to keep the oxygen away from its surface. But why bother unless you're intending to display it on a plate?

    2. It's still fine for baking and candy-making. Be sure it's VERY well wrapped, or it will pick up flavours from other foods in the fridge.