Chocolate
Have you ever wondered why chocolate is never stored in the fridge at your local supermarket? It’s because the cooling effect has a terrible consequence on the delicious product we all love! Chocolate should definitely not be kept in the fridge. The process of making chocolate involves heating and cooling different cocoa beans with powder and milk. Any additional cooling can ruin the delicate cocoa crystals and sheen, leading to a chalky texture or “bloom” (a white coating that forms on the surface). To maintain its smooth texture and flavor, keep chocolate at room temperature in a cool, dry place. And yes, that includes white chocolate – but we all know that isn’t really chocolate anyway!
Chocolate
Jam/Jelly
Jam and jelly bought from the store are usually packed with preservatives, making refrigeration unnecessary for long-term freshness. Although cold jam can be tempting to pair with warm toast, the fridge actually does more harm than good. The moisture from the fridge can seep into your toast, making it soggy. Instead, leave your jam and jelly at room temperature to maintain their perfect consistency. When you spread them on warm toast, they’ll remain moist in all the right places, without compromising the crispiness of your bread. Enjoy your jam without any soggy toast!
Jam/Jelly
