The age-old spat over where to stash your choccies has heated up with an expert dishing out a verdict that's set tongues wagging. Joshua Houston, dubbed the 'food storage expert' at Household Quotes , has weighed in on the 'cupboard vs. fridge' debate.
Firmly against popping your bars in the cooler, Joshua issued a stern warning, cautioning: "Refrigerating your chocolate is bad for several reasons, the first being that chocolate can easily absorb flavours from other foods in your fridge." He claims that the chill zone could render your indulgences bland as he notes: "Secondly, if you chill your sweet treats you might notice that the cold can make them tasteless. This takes away some of the enjoyment and satisfaction chocolate can bring.
" As if that wasn't enough, he also pointed out another common issue with putting chocolate in the fridge, noting: "Discolouring is another big problem, this occurs when moisture in a fridge results in 'sugar bloom', which is where sugar rises to the surface." Despite some chocoholics using the cold to ward off spoilage, chocolate surprisingly boasts a decent bench life before it turns south, reports the Express . Milk chocolate curdles quicker, so is good for about ten to 12 months, while dark chocolate can last for upwards of two years.
Joshua's tip-top storage hack? Store your sweet treats in the cupboard, not the fridge. He advised: "Your cupboard is a better option as long as it's dry, moisture can negatively affect the taste over time. Th.