Storing chocolate candy in Indian heat
What chocolate bloom is, why it is harmless, and how to keep your candy looking and tasting right through summer.
01What is that white film?
Ever opened chocolate and found a dull, whitish surface? That is bloom, and it is safe to eat. There are two kinds:
- Fat bloom: when temperature swings make fat move to the surface and recrystallise. Common after a warm day followed by a cool night.
- Sugar bloom: when moisture (say, from a fridge) dissolves sugar on the surface, which then dries into fine crystals.
02The ideal spot
Chocolate is happiest at a steady 15 to 20°C, away from light, strong smells and humidity. In most Indian homes that means a cupboard on an inside wall, not near the stove or a sunny window.
03Should you use the fridge?
In peak summer, yes, carefully. Seal the candy in an airtight box so it does not pick up moisture or smells, and let it warm up in the closed box for 15 minutes before opening so condensation does not form on it.
04Never leave it in
- A parked car (it can get far hotter inside than outside)
- A bag in direct sun
- A window sill or dashboard
05Read the label
Every ENRJI pack says "store in a cool, dry place, keep away from direct sunlight". It is the short version of this article. More on labels in How to read a candy label.
Fin.
Designer of ENRJI's product, packaging and website. Writes about caffeine, snacking and design. This article is general information, not medical advice; see the disclaimer.
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