Fridge vs pantry: Cadbury settles debate over where to store chocolate

Cornelia Mascio
Mag 24, 2020

Confectionery giant Cadbury has chose to settle the age-old storage debate after being asked that question by an Australian chocolate lover.

Should we be keeping chocolate in the fridge, or in the cupboard?

But people were having none of his claim that chocolate should be kept out of the fridge, prompting Bruno to head to Twitter, to ask Cadbury for answers.

"Chocolate should always be stored in a slightly cool, dry, dark place such as cupboard or pantry at temperatures less than 21°C [70°F] to ensure the quality isn't compromised", Cadbury Australia tweeted.

Bruno is Kyle Sandilands' manager and is known as "The List King" for his often divisive ranking of foods.

While another commented: "I don't think anywhere in QLD sits below 21 degrees, The chocolate goes in the fridge out of necessity".

What do you think - fridge or cupboard?

Of course, since this is chocolate being debated, many people said they're just thrilled to eat it no matter how it's kept. "Any chocolate lover knows this".

After getting his answer, the self-proclaimed "List King" put together what he believed to be a "100% accurate and definitive list" of where stuff should go.

With chocolate at the top of everyone's minds right now (no surprise there), it makes sense we bring back that age-old debate on what really is the best way to store chocolate. "Fridge or room temp?"

For some, apparently the fridge isn't cold enough; they advocated for storing chocolate in the freezer.

The optimum holding temperature is between 15-20ºC with low humidity.

"Chocolate should always be stored in a slightly cool, dry, dark place such as cupboard or pantry at temperatures less than 21°C to ensure the quality isn't compromised".

Also as the cocoa butter in chocolate absorbs odours readily, be sure to store your chocolate away from such items as garlic and spices as these may also affect the chocolate's flavour. It causes condensation on the surface, dissolving some of the sugar, which recrystallises as a grainy, white coating.

'Chocolate with a creamy filling is likely to be at higher risk of going off and needs refrigeration, ' she said.

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