Why You Should Keep Chocolate Out Of The Fridge

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Published on 16 Feb 2019, 14:23
If you like to pop chocolate into your refrigerator, according to three-Michelin-starred chef Alain Ducasse—you're doing it all wrong.
Ducasse, recently opened Le Chocolat Alain Ducasse in London, and is an expert on the brown candy.
He warns that if chocolate is kept in the fridge, water condenses and the chocolate whitens. He says that chocolate should be kept out in temperatures between (59°F - 64°F) in a dry place.
The best temperature to eat the candy is around 20°C (68°F).
Damien Couliou, Managing Director of Le Chocolat Alain Ducasse in London explains "The water condensing will not affect the flavor of the chocolate itself...It is more about the visual."
Ducasse also broke down a chocolate consumption time table. He explained, "Ganaches must be eaten within two or three weeks, pralinés within maximum three to four weeks, and bars can be eaten within a few months."


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