MILLIONS of Brits have eaten chocolate the wrong way – according to food experts, putting it in the fridge is the biggest ‘no, no’.
Nutritionist Natalie Alibrandi has uncovered the top mistakes people make when enjoying a sweet treat, including late night feasting and eating too much at once.
And chocolate should not be stored in the refrigerator because the humidity is too high.
Instead, the sweet spot has been found to be around 18ºC in terms of optimum temperature.
One of the telltale signs that your chocolate has been improperly stored is the lack of a sharp snap when you break off a square.
Poorly tempered chocolate will also become crumbly or melt too quickly in your fingers.
Other dangers of storing chocolate in the refrigerator include sugar bloom, oxidation, and transfer of taste and smell to the chocolate.
Even so, a study of 2,000 adults commissioned by Galaxy found that 78 percent admitted to storing their chocolate in the fridge.
The food expert also claims that 11am is the best time to eat chocolate, as cocoa contains caffeine and sugar, making it a good pre-lunch pick-me-up — something one in five (20 percent) do.
Food scientist Natalie Alibrandi said: “Chocolate is a deep and complex delicacy with many layers to explore.
“Understanding that the chocolate needs to crack both visually and audibly creates a sensation that dances on your taste receptors and amplifies the flavor.
“Eating chocolate earlier in the day with a fresh palate is also an important finding that will surprise many Brits, making it a great choice for a mid-morning snack to get us going at full speed before lunch.”
The study also found that Britain is a nation of chocoholics, with 34 per cent mocking chocolate on a daily basis.
And 58 percent said it was their favorite treat.
But while 74 percent claim to be “chocolate chewers,” experts say it will limit the length of the sensory experience.
Instead, you should let the pieces melt in your mouth to allow the flavors to develop, resulting in a more enjoyable experience.
In terms of portion size, the average Brit consumes four per session (18 percent), although 54 percent don’t stop eating the treat once they start.
The 10 commandments on how to eat chocolate:
Chocolate at Elevenses
Consume earlier in the day with a fresh palate for a great mid-morning caffeine hit that lasts until lunchtime
Do not store in the refrigerator
Store chocolate at 18 degrees to avoid oxidation, sugar efflorescence and odor transfer
Melt, don’t chew
By letting it melt, cocoa butter lets you coat your mouth so you can experience all the flavors
Eat in small amounts
Eat up to six of 4-gram servings to avoid over-stimulating the taste buds
Use all your senses
Seeing, smelling, texture and even hearing are all part of the experience
make it short; make it short; be brief
When chocolate bursts, it is at the right temperature and has the right texture and quality
Chocolate has so many volatiles and nuances, giving it the attention it deserves will enhance the overall experience
Try sweet chocolate (milk or white) with bitter foods, or dark chocolate with saltier foods
Wait for the aftertaste
Some chocolates can leave a 45-minute aftertaste, but in most cases a 15-minute wait is enough
Mixing different types of chocolate can overwhelm the taste buds, so avoid mixing different types (e.g. milk and dark chocolate).
However, experts recommend that six bars is the optimal amount to provide your taste buds with the appropriate level of stimulation.
Seven pieces or more can result in a less sensory experience as your senses are unable to pick up on the chocolate’s subtle nuances.
It also found that 24 percent ignore the aftertaste and move on to the next piece, although the advice is to resist the urge to dive in and wait up to 15 minutes before deciding on a second piece.
Mixing different types of chocolate is another rookie mistake.
To educate Brits about their chocolate-related misdeeds, Galaxy has teamed up with wine expert Olly Smith for a video explaining the “Ten Commandments for Eating Chocolate”.
The TV wine expert has redressed as the chocolate messiah and talked about how to experience, explore and enjoy chocolate like fine wine.
Olly Smith said: “The similarities between chocolate and fine wine are as appealing as they are irrefutable.
“The flavors, textures and complexities all lead to the ultimate taste experience.
“Like a fine wine, chocolate deserves your undivided attention and things like keeping your palate fresh, serving it at the right temperature, tasting it in small batches and letting the flavors unfold for the recommended amount of time (up to 15 minutes) are all equally important around appeal to all the senses and offer maximum enjoyment.”
Galaxy Chocolate’s Victoria Gell said: “With over half of Britons saying chocolate is their favorite treat, we’re keen to share these tips with you to help create the ultimate indulgence experience.
“We want to help Brits understand the subtle nuances and qualities of chocolate, while of course giving it the full respect it deserves.”
https://www.the-sun.com/news/6455362/millions-eating-chocolate-wrong-way/ Experts say millions have eaten chocolate wrong and reveal why it should never be refrigerated