Why you shouldnt freeze chocolate?

The reason is because freezing accelerates the crystallization process. Certainly for water, but also for other key chocolate components like fat and sugar. It’s crystallized fat and sugar that’s responsible for the “bloom” one finds on chocolate that’s been stored for too long.Click to see full answer. Subsequently, one may also ask, why you shouldn’t freeze chocolate?Another reason for keeping the chocolates out of the fridge is something called “sugar bloom”. This happens when it is chilled and then exposed to warmer air, causing condensation on the surface which dissolves some of the sugar. This will then re-crystallise, leaving a grainy, white surface layer.Furthermore, is frozen chocolate good? The shelf life of most milk chocolate is one year; for most dark chocolate, it’s two years. Always thaw frozen chocolate in the refrigerator; if it goes straight from the freezer to room temperature, condensation will form and alter the appearance and texture. Keeping this in consideration, does freezing chocolate ruin it? As a general rule, refrigerating chocolate can extend its shelf life by at least 25%, while freezing can prolong it by 50% or more. Place the original box in a heavy-duty plastic freezer bag, seal it tightly and then refrigerate for up to one year, or freeze for up to 18 months for best quality.Is it OK to store chocolate in the fridge?Sometimes, you have to refrigerate: Summer’s hot, and not everyone uses air conditioning. But before you put chocolate in the fridge, first wrap it tightly to protect against odors and condensation, then seal it in an airtight container. This will keep your chocolates edible for anywhere from three to six months.

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