Chocolate Wrap
How do wrap chocolate covered rice krispes without it melting?

I am wrapping homemade chocolate covered rice krispes, but right when I take it out of the refrigerator, it starts to melt in 10 seconds.
I planned it to take it on a plane to give it to my friend who I am visiting.
Any advice?

I don’t know if there is any way to keep them from melting but you could put them in foil and before they eat them put em in the fridge to cool.

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Chocolate, when not stored properly, can lose its richness and flavor and can become obsolete. It is very sensitive to moisture and temperature. Proper storage and packaging is necessary to preserve its freshness and wonderful flavor and aroma. The ideal storage temperature for chocolate is between 15 and 17 ° C (59 to 63 ° F) with humidity is less than 50%. Chocolate also easily absorbs the flavor and should be stored separately from other foods, especially those with strong flavorings such as herbs, spices, onion, garlic, and meat. This is why the dark, white and milk chocolates are carefully wrapped in foil, in order to avoid absorption from moisture and other foreign elements.

Prevent impacts on flower

When storing the chocolates, make sure you are wrapped in foil or plastic and kept in an airtight container. Choose a relatively dark place to store chocolate is in the container, in an area not affected by direct sunlight. In addition to fusion and deformation, high temperatures can cause the chocolate to what is called a "fat bloom" effect. This is where the oil or fat from the cocoa butter rises to the surface. Do not refrigerate or freeze chocolate unless the intention of preserving well after the expiry date. Chilling or freezing of chocolate will fade and the development of an undesirable effect called "flower sugar. "This happens when chocolate absorbs moisture too low temperature in the refrigerator and develops a whitish, as a result of the crystals sugar to increase the surface. The temperature fluctuations can ruin the chocolate nice presentation, texture and color.

If you must cool

If you live in an area with an unpredictable climate, where temperatures can soar above 30 degrees and fall below 10 degrees centigrade, then the best alternative is to refrigerate your chocolates so you do not suffer from temperature fluctuations and can be stored at a constant temperature. Before your refrigerator, however, make sure you keep the chocolate wrapped in foil and placed inside an airtight container or Ziploc bag so it does not absorb odors and moisture the refrigerator. Before you eat or use as an ingredient in cooking, allow the return of chocolate to room temperature and unwrap only after it has thawed to prevent sugar bloom.

For aesthetic purposes

Blooming effects do not affect the taste of chocolate and yet edibility. Sugar or fat in chocolate Bloom indicates that chocolate is spoiled or old. In fact, even with the blossom, which still retains its flavor. The only chocolate texture becomes visual and appealing, but you can still eat and enjoy, as well as used for cooking. Dark chocolate has had an effect on flower can be melted and reshaped to restore its original texture and appearance. Conservation of chocolates at the correct temperature is mainly for aesthetic purposes, which is a big part of the chocolate experience at its finest.

About the Author:

Chris enjoys writing about all kinds of food but especially chocolates. For more information on the most delectable gourmet chocolates visit

http://www.ultimatechocolateshoppe.com

Article Source: ArticlesBase.com – How to Store Chocolates Properly