aried
Gold Member
- 582
these tips were in our newspapper the other day-it was talking about chocolate turning white which is called bloom and its when the temperature is too hot and caused by the cocoa butter rising to the surface. Bloom doesn't mean you can't use the chocolate. It will disappear when you melt it in a recipe.
Chocolate is like Goldilocks-it likes to be just right, not too warm and not too cold. Storing it in the refigerator isn't great because it can get damp, which can make it grainy. The best place to keep it is in a dark cabinet that stays cool, between 60 to 70 degrees.
I like the comment about goldilocks-something I can probably remember. When I have chocolate in frig-never last long
Chocolate is like Goldilocks-it likes to be just right, not too warm and not too cold. Storing it in the refigerator isn't great because it can get damp, which can make it grainy. The best place to keep it is in a dark cabinet that stays cool, between 60 to 70 degrees.
I like the comment about goldilocks-something I can probably remember. When I have chocolate in frig-never last long