Chocolate that survives a warm boat?

[Broadsword]

Really interesting post You have combine both boats and chocolate, two great passions! :P

[belizesailor]

Cocoa nibs and/or pure cocoa powder.

[Topspin]

I have good experience with plain cooking chocolate in tropical environments.

Regards,

Richard

[Shaneesprit]

Put your chocolate in the bilge, lowest dry point of the boat flat against the hull - in effect it’s now see water cooled 👍

[Shaneesprit]

Sea water cooled! TYPO

[RobPatterson]

Keep it in the refrigerator

[robert sailor]

My wife who is a total chocolate freak tells me that the high quality, high cocoa butter dark chocolate never melts on our boat. She eats it every day and we are in the tropics. High sugar, high fat chocolates do melt very easily in tropical temperatures. If your preference is sweet high fat chocolates then you'll need to refrigerate them.

[Shaneesprit]

I think if melting Chocolate is an issue he doesn’t have a refrigerator- that would be too obvious

[robert sailor]

If you enjoy yogurt my wife also mixes great gobs of chocolate powder into her favorite plain yogurt

[thinwater]

I surprised that no one mentioned (or I missed it) storing it under the floor boards. That's where the ale stays. I don't mean where it's wet, just in the space that it moderated to water temperature.



Traditional and simple.

[Shaneesprit]

Originally Posted by thinwater

I surprised that no one mentioned (or I missed it) storing it under the floor boards. That's where the ale stays. I don't mean where it's wet, just in the space that it moderated to water temperature.



Traditional and simple.

Yep you missed it but 100% correct

[svmariane]

Survive? Chocolate doesn't survive. It evaporates. Whether we're in the tropics or in high latitudes with snow on the deck, regardless of boat temperature, chocolate simply evaporates. I once had a one-kilo pack of chocolate hidden in my carry-on when my wife and I returned from Europe. It was meant as a surprise "back aboard" gift. Wife seemed pleased. Overnight and next thing I knew the whole package had evaporated. Just evaporated into thin air! She explained that it was Swiss chocolate which is specifically designed for high altitude, and since we were down at sea level, well.... what can ya' do?

[Flod]

I wish I had this problem! Up here in the north the problem is to find a way to eat the chocolate even though you are shivering of cold [emoji2]

[LargeMarge]

We prefer organic fair-trade cocoa nibs.
No sugar, no alkaline/'Dutching'.

[JonasB]

Sicilian Modica chocolate has much less fat if any. It is based on an Aztec method of making chocolate and is kind of dry and crumbly. I suspect it would not melt like regular chocolate. Tastes a little different but I liked it. Looks like you can get it on the internet.


JonasB