Chocolate in fridge | Face off

slinxy said:
Do you prefer to drink milk at room temperature or chilled?
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I'm not particularly keen on milk chocolate, but if forced I'd much rather it be room temperature.

Milk as in the liquid on the other hand, the colder the better.

If someone baked you a cake would you be offended at the idea of the milk in it being heated up during the process?
 
If ambient is too high to keep it solid (i.e. easy to eat): yes. Otherwise, no.

Aside from the obvious textural difference, many of the flavors we perceive in food come from aromatic compounds that are released when food is warm. These compounds become less volatile and less likely to reach our olfactory receptors when food is cold. You can of course get around this by melting it in your mouth over time, but personally I don't usually want to wait. Also, our taste buds are less sensitive at lower temperatures. And I'm sure there's some other chemical reaction in play which would occur slower at lower temperatures.

I do have one super specific exception, though: Nestle extrafine milk chocolate, which I buy in Spain: I just much prefer the taste of it from the fridge. This might be a nostalgia thing from my days as a kid there where you had to refrigerate it.
 
I hope everyone remembers that once you have defrosted your chocolate you cannot then re-freeze.
 
Doesn't it depend on the type of chocolate, the ambient temperature where you are, what you are intending to do with it, and how much of a deviant you are?

I like some chocolate chilled from the fridge, other chocolate I much prefer at about room temperature, however I'm not living in Australia and I don't have the gritty vomit stuff that Americans refer to as Chocolate in the same way they refer to recycled plastic as "cheese".
 
VincentHanna said:
You're assuming it makes it back in the 5 minute car journey from the shop to my house.
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Big cool bag, insulated box already cooled down with cool packs or active cooler box running off 12V DC for days when it’s 40°C outside and there’s no room on the back seat where the car AC would cool it.
 
Gray2233 said:
I'm not particularly keen on milk chocolate, but if forced I'd much rather it be room temperature.

Milk as in the liquid on the other hand, the colder the better.

If someone baked you a cake would you be offended at the idea of the milk in it being heated up during the process?
Click to expand...

If someone baked me a cake, I would be more worried that it's poisoned than the temperture of the milk.. lol
 
Yes please. Doesn't matter if it's white, dark, milk etc., if it's largely chocolate, it's going in the fridge.

If it's a cookie/brownie/half-dipped digestive type deal, then no.
 
Terminal_Boy said:
Fridge in the summer when the kitchen is 24-26°C for a few weeks.
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Yes, the only time it should be, or warmer temps, but then left for 30 mins to an hour to adjust to room temperature before eating. Chocolate at room temperature tastes better. Anyone who disagrees simply has poor taste. Sorry :D .
Not had one for years, but try it with a Mars bar. Buy two. Eat one at room temperature and one from the fridge. Soft and creamy, melting in the mouth and tasty vs almost having to break a piece off with your teeth and less tasty.
 
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