muikabochi 208 Posted August 22, 2014 Share Posted August 22, 2014 OK so I have a lovely box of 48 Caramac bars, and some other chocolate from my summer hols. The problem is....where to store it? Best in the room I am usually in most days and cooled down? Or in the kitchen? (Too hot in the day right now I reckon). Or perhaps in the fridge, though not sure there'd be room. Don't want to spoil it, hope this lot will last 6 months or so! Link to post Share on other sites
NoFakie 45 Posted August 22, 2014 Share Posted August 22, 2014 If there is no room in your fridge and you live in a house, maybe the crawl space/foundations under it, which should be noticably cooler than outside. There is something like a three-four month lag between ground temperature and air temperature, so the ground will be cooler in summer and warmer (than outside) in winter. Link to post Share on other sites
snowdude 44 Posted August 22, 2014 Share Posted August 22, 2014 Suggestion, eat some of the stuff you have in your fridge, then problem solved, it will create enough space for those for mentioned chocolates. That is what I would do. Link to post Share on other sites
muikabochi 208 Posted August 22, 2014 Author Share Posted August 22, 2014 The question is more whether it's a good idea to keep in fridge or not, rather than the space. Link to post Share on other sites
snowdude 44 Posted August 22, 2014 Share Posted August 22, 2014 Depends on the chocolate. We do keep chocolate in the fridge especially in summer but just make sure the section you put the chocolates in is cool as apposed to cold, too cold is not good it takes away some of the chocolates taste. Link to post Share on other sites
Thundercat 60 Posted August 23, 2014 Share Posted August 23, 2014 We keep our chocolate in the vegetable area of the fridge and it seems to go the trick. On our fridge it's a separate drawer at the bottom so has a different temp control. Link to post Share on other sites
pie-eater 207 Posted August 23, 2014 Share Posted August 23, 2014 If the fridge is too cold, you might get a less than pleasant looking white funk going on around your precious chocolate. Cool and dry placeis actually best for chocolate. Not many of them around in Japan this time of year though, but perhaps the room where you cool down during the daytime is best. Link to post Share on other sites
gnarly-dude 1 Posted August 23, 2014 Share Posted August 23, 2014 Make sure it's air-tight but you can freeze some of the excess and extend it's life by a bit. Link to post Share on other sites
grungy-gonads 54 Posted August 23, 2014 Share Posted August 23, 2014 Yes, just eat the chocolate and do more exercise to burn it off. Alternatively, if you don't want to do that, send the chocolate to me. Link to post Share on other sites
frannyo 2 Posted August 25, 2014 Share Posted August 25, 2014 Once it cools down - starting to now - it should be ok just in the cupboard. I never have problems with my supply anyway. Though it doesn't last anything like 6 months before being eaten. Link to post Share on other sites
rach 1 Posted August 28, 2014 Share Posted August 28, 2014 I welcome all kinds of chocolate-y problems. Link to post Share on other sites
muikabochi 208 Posted August 28, 2014 Author Share Posted August 28, 2014 I brought a few Fry's Chocolate Creams as well. They are well yummy. I like my chocolate very sweet. Link to post Share on other sites
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