Refrigerating Chocolate

Refrigerating chocolate is tricky; it can work for or against you. For example, tortes and cakes that are glazed, stored, and served at room temperature are ruined by refrigeration. Chilling makes the torte dense and hard, and it dulls the chocolate glaze and spoils its appearance. Refrigeration can also dull an otherwise shiny piece of tempered chocolate or cause it to collect droplets of moisture. On the other hand, a cold cake or dessert should be glazed cold and must be chilled again immediately to maintain the shiny appearance of the glaze. For the best results, follow temperature and refrigeration instructions in each recipe carefully. They will vary depending on the temperature at which the dessert will be stored and served.