Does your chocolate spoil?
Does your chocolate spoil?
Chocolate will oxidize more quickly and deteriorate in taste when exposed to light and air. Therefore, it is very important to protect the chocolate by storing it in closed packaging. Dark and milk chocolate naturally contain anti-oxidents (the agents that slow down the oxidation process). White chocolate does not contain these substances and is much more sensitive towards oxidation. The ideal temperature for storing chocolate is between 54°F and 68°F (12° and 20°C). At higher temperatures, the chocolate will soften and will lose its gloss. Lower storage temperatures are less risky. Care should be taken to bring cold products to room temperature to avoid condensation and sugarbloom. Fluctuating temperatures should also be avoided as they will accelerate the appearance of fatbloom. Chocolate should be protected against humidity and stored where the maximum relative humidity is 70%.
There are two possibilities for this: 1) the cocoa butter has "bloomed" because the chocolate got warm enough for the cocoa butter's crystalline bonds to break and re-form in a "sloppy" pattern ("fat bloom"); or 2) condensation of water on the chocolate's surface has caused "sugar bloom". Neither type of bloom damages the chocolate for cooking purposes, but both make the chocolate grainy for eating out-of-hand.
Blooming of chocolate products is the most common problem you will encounter in the world of chocolate. There are two forms of "bloom": fat bloom and sugar bloom. Fat bloom is the visible accumulation of large cocoa butter crystals on the chocolate surface. It is often accompanied by numerous minute cracks that dull the appearance of the chocolate. Sugar bloom is a crystallization of sugar that is often caused by high humidity and the formation of condensate ("sweating") when cold product is brought into a warm area. To differentiate between fat and sugar blooms, fat bloom will feel oily and melt when touched, while sugar bloom will feel grainy to the touch. Poor storage conditions cause fat bloom. To prevent bloom, it is important not to expose chocolate to wide fluctuations in temperature; instead, make all temperature changes gradually. Although it may look unpleasant, bloomed chocolate is fine to eat.
Do your chocolates contain hydrogenated oils, such as palm oil?
Cacao content is the total cacao content in the chocolate, which is everything derived from the cocoa bean.
Not really. The percentage gives an indication of the intensity or mildness of a chocolate. If you prefer one flavor profile over another, that's a matter of taste - not percentages. Don't follow the 'numbers' - follow your favorite flavor!
Any Other Questions? Contact Us!
Extraordinary chocolate hazelnuts, almonds, cashews, macadamias from Stuffed Chocolate. Enjoy our finest fruits and berries: chocolate cherries, chocolate blueberries, chocolate cranberries, chocolate apricots. Savor our tantalizing chocolate truffles in a variety of flavors, including rare ice wine truffles. Experience our chocolate coffee beans in milk, dark, raspberry, or hazelnut chocolate. Our fine Belgian and European chocolates are also available as gifts, corporate goodwill.
from Stuffed Chocolate include milk, dark, white, chocolate. Enjoy our finest
fruits and berries: chocolate cherries, chocolate blueberries chocolate cranberries,
chocolate apricots, chocolate pina colada. Our nuts are covered in Extraordinary chocolate: hazelnuts, almonds, cashews, macadamias. Savor our tantalizing
chocolate truffles in a variety of flavors, including rare ice wine truffles.
Experience our chocolate coffee beans in milk, dark, raspberry, or hazelnut
Chocolate brazil nuts, chocolate almonds, chocolate hazelnuts, chocolate macadamias, chocolate cashews, chocolate coffee beans, Belgian chocolate gifts, cherry, cherries, chocolate, coffee, Belgian chocolate, nuts, apricot, cranberries, blueberry, chocolate truffle, chocolate kahlua truffle, raspberry truffle, chocolate pina colada, chocolate coconut, chocolate pineapple, white chocolate, milk chocolate, dark, chocolate, beans, gourmet gifts, fund raising, chocolate fundraiser. chocolate bark, chocolate pretzels, chocolate recipes, chocolate raisins, wedding favors, chocolate almond strudel