Lose yourself in the dark
Chocolate was the Origin Amazon or Orinoco basin of South America approximately 4,000 years ago.
TAKE CARE OF QUALITY CHOCOLATES! :D
- Chocolate should be wrapped tightly and kept in a cool, dry place with a temperature ranging from 60–75°F. (15- 21°C)!
- If the storage temperature exceeds 75°F (21°C) , some of the cocoa butter may appear on the surface, causing the chocolate to develop a whitish cast, known as "bloom." The chocolate will still be fine to eat.
- In hot climates or during the summer, chocolate can be stored in the refrigerator, although this isn’t ideal as the chocolate may absorb odors from other foods. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60–65°F (15°C- 18°C)
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.
*** ! SUNDAY ! ***
HMMMMMM! xD
ownself zoom yeaaaaa! :D
Shall continue spreeeeee-ing! byeee.
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