It’s hot hot hot, but that’s not going to stop us chocoholics and our obsession for that high protein chocolatey goodness
But How Do We Store Our Protein Chocolate In Such Heat?!?
The shelf life of our protein chocolate is around 18 months and keeps best between 18°C to 21°C, so when temperatures soar above this we keep the chocolate in the fridge right?
Well...Not the best idea.
A Fridge can be humid which can cause condensation leading to rough, blotchy sugar crystals appearing on the surface, ruining the lovely shiny, dark smooth texture of the high protein chocolate. For all you chocolate connoisseurs out there, this is known as sugar blooming. Make sure that you allow the choc to come to room temperature gradually once out of the fridge, if it warms too rapidly then you’ll also get a pesky dose of gritty blooming.
Not only that but eating refrigerated, chilled, protein chocolate * means that the flavour will not disperse as nicely in your mouth once eaten, so you will not experience the full rich, beautiful taste of the Cocoa+, never fear…
Just make sure to store in a cool, airtight container in your kitchen, or indulge immediately once your high protein choc arrives…PROBLEM SOLVED!
“…eating refrigerated, chilled, protein chocolate means that the flavour will not disperse as nicely in your mouth once eaten, so you will not experience the full rich, beautiful taste of the Cocoa+”
It's Blooming Melting!
Heat melting the chocolate is fine if it is over protein pancakes of course! But re-hardened choc may appear whitish in colour; this is due to the cocoa butter coming to the surface, a different kind of blooming.