Best way to store chocolate isn’t in the fridge, say chocolatiers


Whether you are keeping special chocolate bars for the right time or just received a gift box of truffles and candies, proper storage is essential to ensure that when you enjoy this chocolate, it tastes as delicious as it gets. should. Here, two chocolatiers explain the best way to store chocolate.

The right way to store chocolate

In general, it is best to store chocolate at room temperature, fully wrapped, and away from heat and water. Carol Gancia, Founder and Chief Chocolate Maker of Kokak Chocolates in San Francisco, Calif., Explains that unless you have a humidity-controlled refrigerator designed for optimal storage, keeping chocolate in your refrigerator will introduce moisture. in your chocolate bars, which is not ideal.

“Moisture attracts sugar, and when it evaporates, white sugar crystals rise to the surface of your bar,” she says. “While it’s safe to eat chocolate with sugar, it’s a lot more fun to enjoy a nice shiny bar!” If you decide to keep the chocolate bars in the fridge (maybe because it’s especially hot in your house and you don’t want them to melt), Kjartan Gíslason, chef and co-founder of Omnom Chocolate in Reykjavík, in Iceland, recommend that you let them sit at room temperature for at least 30 minutes so that it won’t be too hard to bite into.

Image: Courtesy of Egor Lyfar / Unsplash

Chocolate easily absorbs scents, so it’s essential to keep it wrapped – especially if you’ve ever opened a chocolate bar and started eating it – and away from other things that can affect its flavor (like garlic, onions and even your spice cabinet) is key. “If you’ve opened the packaging and want to keep it later, make sure you pack it properly; oxygen can be the enemy and could bring unwanted odors to the flavor, ”explains Gíslason.

And once you’ve started eating a candy bar, our experts agree that the sooner you finish it, the better. “Opened chocolate bars can pick up odors, melt, expose themselves to water, and become scratched, depriving you of the full experience of opening a shiny bar that smells and tastes as expected,” explains Gancia. “While a dark chocolate bar can be stored for up to two years, consuming it within a few weeks of opening will give you the best chocolate pleasure. “

As for truffles, candies and other chocolate confectionery, Gancia recommends storing them in an airtight container at room temperature. “Keep them in a cool, dry, dark place away from heat, humidity and strong odors. Gíslason adds that you should write down the ‘best before’ date if there is one on the label, which typically ranges from a week to six months.

“Usually these dates are set because of a particular ingredient in the confectionery,” he said. “For example, sour cream, nuts and butter go rancid quite quickly and these types of confectionery are meant to be consumed as soon as possible.”

If you open a bar and find that there is a whitish coating on it, don’t worry. It’s probably a sugar bloom or a fat bloom. Sugar bloom occurs when chocolate is exposed to moisture for an extended period of time, and fat bloom occurs when chocolate is exposed to heat. Gíslason explains that most of the chocolate sold (like the bars you buy at the supermarket or the candy in specialty stores) has undergone a quenching, a heating and cooling process that gives chocolate its iconic sparkle and shine.

“Fat blooming occurs primarily when chocolate has undergone heat fluctuations during storage,” he said. For example, on a hot day, chocolate can reach its melting point and then cool down, which can cause cocoa fat from its temperate stage to be released and seep to the surface. “It doesn’t mean your chocolate has gone bad,” says Gíslason. “It will taste almost the same, but its appearance is definitely changed.”

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