Bakery & Patisserie
Refrigeration for chocolatiers and chocolate shops
Chocolate is difficult in India. Finished chocolates keep best in a cool, dry place at roughly 15 to 18 °C, which is warmer than any refrigerator but far cooler than a shop in May. Above that range chocolate softens and melts; in a refrigerator it can pick up odours and, when brought back into warm humid air, collect condensation that dissolves surface sugar and leaves a grey sugar bloom. Fresh-cream truffles and ganache-filled bonbons also have short shelf lives and need cold storage. Most chocolatiers therefore rely on air-conditioning for the shop and production room, and use refrigeration carefully: at its warmest settings for display in hot conditions, airtight for finished stock, and normally for cream, butter and ganache.
What the equipment has to cope with
- Indian summers and non-air-conditioned shops are far above the temperature chocolate tolerates, so chocolates soften and lose their shine.
- Refrigerators are colder than ideal for finished chocolate, and moving chocolate from cold to warm humid air causes condensation and sugar bloom.
- Chocolate absorbs odours easily, so it cannot share a cabinet with cheese, onions or strong-smelling ingredients.
- Fresh-cream truffles and ganache-filled bonbons are perishable and need cold storage, unlike solid chocolate.
- Monsoon humidity makes condensation and bloom worse, and power cuts can let air-conditioned rooms warm up quickly.
Typical temperatures
| Solid bars and moulded chocolates | Cool, dry room, 15 to 18 °C |
|---|---|
| Couverture and chocolate stock | Cool, dry room, 15 to 18 °C |
| Bonbons on display in a hot shop | Warmest setting, about +10 °C |
| Fresh-cream truffles and ganache | +4 to +8 °C, airtight |
| Cream, butter and fillings | +2 to +5 °C |
Equipment
What to buy, and why.
Most chocolatiers keep their production room and shop air-conditioned and dehumidified, store couverture and finished bars in a cool, dry storeroom, and use refrigeration for three jobs. A refrigerated display case at the counter, set at its warmest, protects bonbons and truffles in shops that get warm. A glass-door cooler, also set warm, holds packaged bars and gift boxes where the shop is not air-conditioned or during summer. In the kitchen, a reach-in holds cream, butter, fruit purées and ganache, and airtight boxes of fresh-cream truffles.
- +4 to +10 °CDisplay Cases & ShowcasesCounter display for bonbons, truffles and pralines, run at its warmest setting to protect chocolate in shops that get hot.Set-up guide
- +2 to +10 °CGlass Door Refrigerator / Visi CoolerProtective display for packaged bars and gift boxes in shops without full air-conditioning, set warm.Set-up guide
- +2 to +8 °CReach-in RefrigeratorKitchen storage for cream, butter, fruit purées, ganache and airtight boxes of fresh-cream truffles.Set-up guide
Questions
- Should chocolates be kept in a refrigerator in India?
- Ideally no: finished chocolate keeps best at about 15 to 18 °C in a dry place. But in a shop that reaches 35 °C or more, a refrigerator is better than melting. If you must refrigerate, use airtight packaging, keep it away from strong odours, and let the sealed pack warm to room temperature before opening to avoid condensation and bloom.
- What causes white or grey marks on chocolate?
- Usually bloom. Sugar bloom forms when moisture condenses on cold chocolate and dissolves surface sugar, which recrystallises as a dull, grey film. Fat bloom comes from temperature swings and poor tempering. Avoiding sudden cold-to-warm moves and keeping chocolate dry and steady prevents most of it.
- How should fresh-cream truffles be stored?
- Fresh-cream truffles and ganache-filled bonbons are perishable because of the cream. Store them in airtight boxes in a refrigerator, away from odours, and let customers know how long they keep and how to store them at home. Bring boxes to room temperature unopened before serving.
Before you buy
All guides- Reach-in vs Undercounter Refrigerator: Which to Choose6 min read
- Visi Cooler Buying Guide: Size, Glass, Placement6 min read
- Types of Commercial Refrigerators Explained6 min read
- Reach-in Refrigerator Guide for Hot Indian Kitchens6 min read
- Undercounter Refrigerator Guide: Sizes, Drawers, Fit5 min read
- Worktop Refrigerator & Counter Chiller Guide5 min read
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