Storage mistake that's ruining your Easter chocolate stash

Now Easter is behind us, if you have an abundance of self-control, you may have too much chocolate left over and no idea what to do with it. 

Here's everything you need to know about storing Easter eggs, with some expert guidance.

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Chocolate expert Tim Kelly warns that though you may be tempted to put your eggs in the fridge, especially with Australia's humidity, it can actually ruin the chocolate. 

Refrigerating chocolate can cause a unique reaction called "blooming," which turns the surface of the chocolate white and the texture "funny," which is far from ideal, he explained to The Mirror

Storing your eggs in the freezer poses the same risk, as the sudden temperature change causes condensation that dissolves the sugar, ruining your frozen chocolate. 

Another chocolate expert, Luke Owen Smith, told Stuff putting Easter chocolate in the fridge can also impact the taste.

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"But if it's too hot, then your fridge is the only option... it's not great for chocolate."

He says it can make the chocolate taste "dull" as it "doesn't release the flavours".

"I would suggest people keep them in their original packaging and don't open them until they want to eat them and store them in a cool, dry place," Kelly told The Mirror.

Of course, you've already had a taste of your Easter chocolate and opened its original packaging.

In that case, Kelly suggests replicating its storage with household items.

"I would suggest storing them in a container that doesn't allow Iight in and is something that replicates being in the original box," he said. 

"If they're in foil, keep them in their original foil, so by that logic, foil is a perfect storage for them." 

If you have to refrigerate your eggs, wrap them up tightly and put them in an airtight container; when you want to eat some of your chocolate, let it return to room temperature before indulging. 

Here are some fun and creative ways to repurpose your Easter chocolate, including simple recipes, from cookies to brownies.

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