Comment by RandomStickman@kbin.run on What did your parents refrigerate? Mine refrigerated bread.

My SO got a chuckle out of me because I instinctively put chocolate in the fridge. I grew up in a hot climate but I live in Canada now.

I put dark chocolate in the freezer, not for preservation or anything I just love the texture.

crystalline chocolate is the shit, then when you chew it it just sort of turns into gravel and melts, so good

Gotta give the lead some fridge time too

I know i’m not the only one prefering chocolate refrigerated (and some variants frozen). Not the creamy type for me.

Lindt with nuts is way crunchier in the freezer.

I keep Reese’s peanut butter cup minis in the freezer when family sends them (not for sale in Japan currently). My wife likes Alfort which are chocolate + biscuit cookies and turned me on to putting those in the freezer. Somehow, it’s much better that way; I didn’t expect the biscuit to be changed or, if so, certainly not better, but it is.

I’m here for crunchy chocolate. Also really depends on what season for Canada definitely can get toasty.

Wait, yeah I guess it does make sense that people living in cold climates wouldn’t put chocolate in the fridge. TIL

yea if you live outside I guess

yea that’s what I’m saying

The reverse is also true sometimes. Coconut “oil” for example is always a solid where I grew up, and it caught me by surprise seeing it actually being sold as a liquid in normal oil bottles.

Ghee is the same way. It becomes thick and granular in cool weather. Otherwise it looks like cooking oil.

I really enjoy coconut oil as a rough weather gauge.

I cook with it a lot, but prefer it to be in liquid form for easy measure (which only happens in the warmer bits of summer here), so in winter, I keep a jar of it on top of a particularly warm heat vent.

I keep my place at 60f/15.6c in winter or it costs a fortune to heat. When it’s relatively warm out, the heat doesn’t kick on often enough to melt it, but when it’s real cold/windy the entire thing will be liquid.

How are you able to keep yourself warm enough with 15-16c of room temperature, though? I can sleep with 18 and above, do daily stuff and touch water regularly without much hassle, but even that drains a lot of energy from me. Below 18 would be a high risk of catching an illness if I am staying home those days.

Warm cloth. The problem is mainly that if it gets warmer during the day, then you end up having a lot of condensate from air humidity on everything and that is the perfect condition for mold to form.

Heated mattress pads on my bed and couch, mostly. And a heated chair pad when working. They cost a ton less to run than filling a drafty space with gas-warmed air, and are mostly sufficient. A month of both of the big pads being constantly on, on high, barely touches my electric bill, but my gas bill for heat… I keep it that cold because that’s still around $200 usd/mth. If I bump it to 65/18.3, it shoots up to the $350-400+ range. And since I’m not actually comfortable at 18.3 either (26-33/80-90 is about my sweet spot), might as well just keep it at 15.6 and save the money :)

So those, and fuzzy socks, fuzzy pajama pants, and a fuzzy bathrobe. Maybe a high-heat pad here and there, if I’m feeling luxurious or my back hurts. A friend of mine does something similar, but uses heated vest and socks to take the warm along with (rechargeable ofc).

80 to 90 °F is your sweet spot?! Did I read that right?

Hmm, good to know. Electricity rates here are not quite good to go with electric heating, even if for a smaller area, but might be worth checking out to use from time to time. Thanks for the details.

I purchase mine as a solid but by the time I get it home it’s mostly liquid

That’s legit though.

Even when in canada, because cold chocolate below 20°C is cronchier and doesnt melt in your hand as fast.

It changes the taste, though. Like, it’s probably not noticeable for cheap chocolate, as that tastes flat to begin with, but proper chocolate should be kept at room temperature…

False. All chocolate should be frozen.

It warms up and develops its taste in your mouth. Im pretty picky about chocolate quality but i still prefer the expensive ones below room temperature. Unless its like mousse ones. Maybe im just weird idk.

There are certain chocolates I won’t buy in the summer, because above 25 degrees they get spongy and below 15 degrees they are flat and hard. I think it’s why most drugstore chocolate in the U.S. tastes like cocoa scented candle wax. It has to withstand the heat.

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