That’s how you can easily provoke fat bloom (the metastable phase beta 5 isn’t the most stable and will stabilize into beta 6 in the fridge, allowing previously locked fats in the cristals to be freed). This alters the taste and makes it more prone to oxidation
Chocolate is much better refrigerated
That’s how you can easily provoke fat bloom (the metastable phase beta 5 isn’t the most stable and will stabilize into beta 6 in the fridge, allowing previously locked fats in the cristals to be freed). This alters the taste and makes it more prone to oxidation
I like your funny words, magic man.
100% agree
My wife swears by fridge chocolate for the snap.
Ive told her time and time again, chocolate is better when melty.
Put a piece or two in your mouth and play with it until it gets super melty. Its so tasty.
The best is when its been sat in a warm room for a bit and its still got its shape but when you snap it its like butter.
NOM!