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CULINARY INFO
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"DISCLAIMER"
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"All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor
(the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is."
Arnold Ismach, The Darker Side of Chocolate
STORING CHOCOLATE
ALWAYS at room temperature !
NEVER in the chiller . refrigerator
Thats the short answer ............. the longer answer is chilling is okay for small periods and for chocolate novelty bars ONLY
Real chocolate, true chocolate is best stored between 10 - 18 C. Below 10 C and the chocolate is likely to 'bloom'. This is the white powdery residue seen on the surface, essentially it is harmless sugar crystals, so if eaten will result in no harmful side effects. It is caused by storing at too low a temperature, the chocolate sweating (beads of 'water' can be seen) and then as the chocolate comes back to room temperature the beads dry, leaving behind the sugar crystals
This is fine for eating chocolate, but if it happens to cooking chocolate, it will be disasterous and the chocolate probably will not temper correctly.
