A food scientist revealed how you should actually eat chocolate – and you’ve probably been doing it wrong

If you’re anything like us, grabbing a chocolate bar and scoffing it as quickly as possible is pretty much the only way we know how to eat chocolate – but according to experts we’ve been doing it all wrong.

A new study has revealed that chocolate should never be stored in the fridge (guilty, especially after this summer’s heat wave) and should be eaten at 11am (we won’t argue with that one).

The study, commissioned by Galaxy, found the UK is a nation of chocolate-lovers, with 34 per cent of us munching a bar every day.

Natalie Alibrandi, a food scientist, revealed the most common mistake we make with chocolate is storing it in the fridge. She said it’s best stored at 18C. “If chocolate is too warm, it will crumble or melt in your hands. If you cannot hear a snap when it breaks, it is probably not at the right temperature,” she told The Telegraph.

Scientists also recommend the best time to eat chocolate is earlier in the day (between 9am -11am), making chocolate a great choice for an elevenses pick-me-up, as your palate has not been tainted by other flavours from lunch – something only one in five (20%) of Brits already do.

Here are food scientist Natalie Alibrandi’s 10 rules for eating chocolate:

1. Chocolate at Elevenses – Consume earlier in the day with a fresh palate for a great mid-morning caffeine boost to help power through until lunch.
2. Do not store in the fridge – Store chocolate at 18 degrees to prevent oxidation, sugar bloom and any transfer of odours.
3. Let it melt, don’t chew! – By letting it melt you’re allowing cocoa butter to coat your mouth, allowing you to experience all flavours.
4. Eat in small quantities – Eat up to six pieces of 4-gram portions to prevent overstimulation of the tastebuds.
5. Use all your senses – Sight, smell, texture, and even hearing is all part of the experience
6. Make it snappy – When chocolate snaps, it means it is tempered correctly and has the right structure and quality.
7. No distractions – Chocolate has so many volatiles and nuances, give it as much attention as it deserves, this will boost the overall experience.
8. Unexpected pairings – Try sweet chocolate (milk or white) with bitter foods or bitter chocolate with saltier foods.
9. Wait for the aftertaste – Some chocolates can leave a 45-minute aftertaste, but in most cases a 15-minute wait will suffice.
10. Don’t mix – Mixing different types of chocolate can overstimulate tastebuds, so avoid mixing different types (e.g. milk and dark chocolate).