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Choosing And Storing Chocolates

Updated on June 6, 2016

Choosing And Storing Chocolates

Rich, creamy, soft, sumptuous, yummy, indulgent are just a few of the words that spring to mind when you think of CHOCOLATES.

The enhancement of chocolate has grown over the years, thanks to the ingenuity of today’s chocolate manufacturers. The selection of chocolate product available is overwhelming. Just to list a few, dark chocolate, milk chocolate, white chocolate, chocolate chips, chocolate vermicelli, apart from the large array of ready-made chocolates confections.

You can spend several indulgenthours in the kitchen creating that perfect extravagant gateau or pop into the kitchen to rustle up a cake or a batch of cookies for afternoon tea.

Working with chocolate can be fun, but let me warn you that it can be a bit frustrating for a beginner. Like most hobbies, although it may be difficult at first, it is rewarding when you see that you have created something beautiful.

Before buying chocolates, check the recipe and use what the recipe calls for. It is best to keep chocolate wrapped in foil or plastic. Find below a few golden rules of storing chocolates.

  • Always store chocolate in a cool, dry place away from direct heat or sunlight.
  • Chocolates can be refrigerated in summer, but it is necessary to bring it to room temperature before chopping or grating. Sometimes chocolate will develop a white “bloom” on its surface. This is usually a result of a change in sugar chemistry or a radical change in temperature. However the bloom is harmless and does not effect its flavour but keep in mind that stale chocolate(which can also develop a bloom) is unplesant and dry and should not be used.

There is no magic formula except to keep trying patiently and to follow the instructions carefully. You will be pleasantly surprised with the result.


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