Chocolate is Best Enjoyed When It’s been Allowed to Reach Room Temperature Before Consumption.
Luke Owen Smith, an expert on chocolate, claims that the refrigerator is not the ideal environment for storing chocolate and that the ideal temperature for chocolate storage is room temperature. Why? This is due to the fact that its effectiveness decreases as the temperature drops. The ideal temperature for making chocolate is between 65 and 68 degrees Fahrenheit, which is just slightly cooler than room temperature.
The phenomenon known as “sugar bloom,” in which sugar rises to the surface of chocolate while it is stored in the refrigerator, can cause the chocolate to become discolored and have an unusual texture. If the chocolate is melting, place it in the refrigerator; otherwise, it will become solid.