Show us your fridge


nazi-face-melt.jpg
 

I sell expensive chocolate for a living, among other things, and chocolate should never be kept in the fridge. It absorbs flavours from other things in the fridge, chilling it stops it releasing the full flavour, much like putting ice in whisky does. It spoils the texture and it causes sugar bloom, which is where condensation dissolves some of the sugar, which re-crystallises, leaving you with a chocolate which is grainy and has a white surface layer. Any creamy, silky textures which you would have otherwise enjoyed are lost, leaving you with hard, granular chocolate.

Stop it.
Alright Willy Wonka calm down, it was only a few Rocky biscuits and some Time Outs.
 


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