为什么巧克力不能放在冰箱里？

为了不让你们知道巧克力冰了之后好吃的要死。

有图有真相
前几天刚去某巧克力工坊自制巧克力一块。

可以放的啦，不过我不太喜欢，冻太低很影响口感，起霜基本就废了，家里冰箱不能调得太高啊(˃̣̣̥᷄⌓˂̣̣̥᷅)。这东西如果不是夏天我确实都搁外面，但是夏天必须放冰箱，不然会烂巴巴的，虽然已经是75％了。。

　如果夏天室温过高，比如30度以上，巧克力是应该放在冰箱冷藏室里保存的。只是需要注意的是，当把巧克力从低温的冰箱里拿出来的时候，如果不尽快食用，由于其表面是凉的，会导致室温中的水蒸气在其表面凝结，从而使得巧克力中的糖分（只是糖，与脂肪无关）在其表面结晶析出，从而发白，影响外观和口感。

巧克力就是放在冰箱里冷藏的，LINDT门店都是冰箱里拿出来的，店里也温度特别低，但不是家用冰箱的5-8度，应该是15度左右。 室温是绝对不适合存放巧克力的。低温一点的巧克力入口口感更好，平时直接冰箱拿出来吃的，比室温的口感好多了。 但要密封，如果是掺杂劣质BUTTER多的巧克力特容易串味，纯度高的就不会

What is the best way to store chocolate? I get asked this question so frequently, I'm actually pretty amazed that I haven't thought to post about it yet. I guess I tend to forget that not everyone spends their entire day around chocolate. (Rough life, right?) So, as we enjoy these last balmy weeks of summer, here are tips on how to best store your chocolate treats.

While there are different rules of thumb for each kind of chocolate, keep these general guidelines in mind:

Bar chocolate is the most stable kind of chocolate treat. Really, all you need to do is keep it from getting too warm—above 75°F or so. If you have to store it in the fridge or freezer, a Ziploc-type bag is the way to go—just get as much air out as possible before you seal it, to minimize the possibility of freezer burn.

But I've always heard NOT to store chocolate in the fridge. Why are you telling me I should?

Well, ideally, you shouldn't. You'd store at room temperature—if your room temperature was around 65°F. If it's the middle of the summer, and/or you don't have air conditioning, that's not the case. Storing chocolate in the fridge or freezer will keep the heat from melting your chocolate and ruining the temper(that whitish coating on melted and re-hardened chocolate is the cocoa butter coming to the surface).

Generally, the reason you're told not to keep chocolate in the fridge is either because a) it doesn't have a very long shelf life and should be consumed in short order—which can be the case with bonbons (see below); or b) that, when you take it out of the fridge, condensation will form and cause sugar bloom. (Sugar bloom looks like dull blotches and spots that are rough to the touch; chocolate that is sugar bloomed cannot be re-tempered. Don't worry, though—it can still be used in baking, sauces, and pretty much everything else.)

The former issue is addressed below; as for the condensation issue, the slower you let chocolate come to room temperature, the lower the chance of condensation forming. If you have chocolate in the fridge, and it's 80 degrees out,I'd recommend wrapping the (already wrapped) chocolate in a dish towel or some other insulating barrier; this will disperse the chill from the chocolate more slowly, and minimize condensation.

As far as bonbons go—it really depends on how they're made. If they're shelf-stable—Russell Stover, say—you can treat them the same way you'd treat solid chocolate: make sure it doesn't melt, and put it in the fridge or freeze it if you need to.

However, if they're of the handmade variety (and I sincerely hope they are, because, yum), refrigeration is probably as far as you want to go. Some ganache centers are perfectly ok if frozen; but fondant (cream) and caramel centers tend to get grainy when pushed to extreme temperatures. Again, make sure they're well-protected from humidity, and let them come to room temperature slowly before you enjoy them. When in doubt, ask the counter person at the store—they'll know the individual chocolates the best, and have the best advice for storage and shelf life.

Of course, all this is a moot point if, like me, your chocolates don't last more than a day or two. Let me know, though: What questions or tips do you have regarding chocolate storage?

感觉冻了以后就全脆了，就和代可可脂的那种感觉一样，硬邦邦的，完全没有丝滑的感觉。（上回就是担心吃不完，放冰箱里冻着都忘记了，拿出来像在吃冰一样╮(╯_╰)╭，不过凉凉的挺带感）

恩，我舅舅给了我回答ORZ
因为真正巧克力是要经过调温的，在23℃到25℃时结晶，室温超过25℃就会融化，放在冰箱里温度一般在7℃，里面会形成很多各种不同的晶体，有些晶体会让口感变的很差，所以如果你要想吃到好吃的巧克力，要把巧克力放在25℃的环境里10分钟左右，在吃就很美味了。
会融化的巧克力才是真的巧克力，不化的都是代脂的不能吃噢。当然还有类脂的和纯巧很类似但也不是真的巧克力，真的巧克力含可可脂超过38%的，（可可含量高不代表可可脂含量高，这里指的是巧克力的优劣，而不是品种的匮乏，评论不再回复，谢）就可以放心的吃了，不过国内的商店里基本不可能买到，这些一定要看配方再去选择噢！
无论是黑巧还是纯巧，都是以可可脂的好坏和含量为标准的，黑巧里面没有放奶粉，所以黑巧里面是不能吃出奶香味的，如果有就是生产的时候串味了，而黑巧一般开始吃会有点苦的味道，然后回味会觉得可可脂的纯香味，要是感觉到很甜的话，就是没有精炼好，可可味没有提存出来，黑巧好不好吃实际上就是这个生产商是不是会做真正巧克力的考验。

巧克力不建议放在冰箱里的原因主要有以下几点：

1. 温度变化：冰箱内的温度较低，当你把巧克力放进去后，再拿出来时，室温的变化会导致巧克力表面出现雾化和水珠，这会影响其口感。

2. 吸湿性：巧克力的成分会吸收冰箱内部的水分和其他异味，导致巧克力的味道变得不新鲜，口感也会受到影响。

3. 质地变化：冷藏的巧克力在口感上会变得较硬，失去原有的细腻感和风味。

如果需要保存巧克力，建议将其放在阴凉干燥的地方，避免阳光直射，保持其原有的口感和风味。

容易丢

因为会保存的更长，然后你就不会再想去买了

没法时时刻刻看着冰箱，一没注意就被别人拿走了

难道不是单纯的因为从冰箱拿出来没一会上面就结水珠，然后整个恶心无比吗…

我今天早上还把一块德芙放冰箱里那，谁说不可以的？？？？求解答。

巧克力里面含有脂肪 如果你放进冰箱拿出来吃一点不小心化掉产生的水汽和巧克力中的脂肪混合会油水分离 巧克力也很难再凝固