this post was submitted on 03 Jul 2024
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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!