Ask a handful of people if they like the taste of black coffee, pineapple on pizza, or cilantro, and you’ll get a handful of different answers. Food can be quite divisive, but if there’s one thing we can all agree on, it’s that chocolate is simply delicious. Millions of Americans report eating chocolate on a regular basis, and the chocolate market is worth more than $5 billion. With different types to choose from—dark, milk, and white, for example—there’s a variety of chocolate for everyone.
There’s something about how chocolate feels smooth and melts in your mouth that is so satisfying (cue those commercials of women savoring bites of chocolate candy). From chocolate milk to chocolate-covered strawberries, it’s an ingredient that’s as versatile as it is palatable. It’s primarily associated with sweet uses, so chocolate is often reserved for desserts and sweet treats, though dark chocolate is a good source of antioxidants.
Here’s how to store the most common types of chocolate before it starts to decline.
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When stored properly, chocolate can last for several years, especially if it’s tempered. Chocolate bars are the most stable and last longest. Dark chocolate has the longest shelf life, followed by milk and white chocolate—up to two years, one year, and four months, respectively, according to Lake Champlain Chocolates. Chocolate made with dairy will be more perishable, naturally, though preservatives may be used to help these chocolates last longer.
The best place to store chocolate is in a cool, dry, and dark environment, like a pantry or cupboard. You’ll want to store it away from heat, moisture, and light. Chocolate thrives at room temperature and low humidity levels, ideally between 65 and 68 degrees Fahrenheit, and less than 55 percent humidity. Storing chocolate in the pantry keeps it out of direct sunlight or artificial light, which can change the flavor of chocolate.
Other ways to keep your chocolate fresh for longer include:
Keeping it tightly wrapped
Storing it in an airtight container to prevent it from oxidizing
Keeping it away from strongly scented foods, since it can absorb odors like a sponge
Proper storage is also key for avoiding what is called fat bloom. This is when the cocoa butter—a key ingredient in most chocolate bars—starts to melt and incorrectly crystallizes. You’ll notice a white coating or white streaking that is perfectly safe to eat, but doesn’t have the prettiest presentation and can change the taste and texture of your chocolate. So, keep your chocolate cool (but not too cool—more on that later).
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How to Store Chocolate Candies
Solid or bar chocolate lasts longer than chocolate candies because they have fewer ingredients, and those ingredients tend to be more shelf-stable. Chocolate candies, like truffles and bonbons, have a shorter lifespan, but they follow the same rules for storage—keep them at room temperature in a dark, dry place. Better yet, place them in an airtight container in your pantry, and away from strong-smelling foods. Doing so will buy you about two weeks before they begin to decline.
Should You Refrigerate Chocolate?
A cool, dry, and dark place, like your pantry, will always be the best place to store chocolate, but sometimes you have no other choice but to pop it in the refrigerator. Chocolate melts at warm temperatures, so if the summer is looming, the fridge can be a good place to keep it from melting. Or, you can turn to refrigeration if the expiration date is nearing. You should only refrigerate chocolate if you absolutely have to. There are a few do’s and don'ts, however:
DO wrap it tightly and use an airtight container
DON’T cause temperature fluctuation by repeatedly taking it out of the fridge and putting it back in
DO let it come back to room temperature before eating it
DON’T place it next to smelly foods
You also want to be mindful of a phenomenon called sugar bloom, which is similar (though not the same) as the aforementioned fat bloom. Sugar bloom is a white coating that appears on the outside of chocolate that has been exposed to moisture. If your chocolate looks like it’s sweating, you’ve got a case of sugar bloom. Since fridges tend to be on the humid side, refrigeration can increase the chances of this occurring. While it’s unsightly, chocolate that has developed sugar bloom is technically still edible. You can repair the bloom by scraping it off, or by melting the chocolate and then allowing it to cool.
Can You Freeze Chocolate?
You can absolutely freeze chocolate. Just place it in a freezer-safe and airtight container or bag. Going from room temperature to the freezer can cause temperature shock and affect the taste and texture, so first place the chocolate in the fridge for 24 hours. Then, you can move it to the freezer. When it’s time to thaw, you’ll do this in reverse order—move the chocolate from the freezer to the fridge for 24 hours, and then to the counter or pantry so it can return to room temperature.
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Once thawed, you can enjoy chocolate candies by themselves, or get a little creative with solid chocolate. Use thawed chocolate in baked goods like Croissant and Chocolate Bread Pudding, or treats like Chocolate Rice Crispies or Raspberry S’mores. You can melt chocolate into a delicious fondue, make chocolate-covered fruit, or drizzle it on ice cream. Or, make like the French and try their viral hot chocolate.
Chocolate thrives at room temperature and low humidity levels, ideally between 65 and 68 degrees Fahrenheit, and less than 55 percent humidity. Storing chocolate in the pantry keeps it out of direct sunlight or artificial light, which can change the flavor of chocolate.
As a general rule, refrigerating chocolate can extend its shelf life by at least 25%, while freezing can prolong it by 50% or more. Place the original box in a heavy-duty plastic freezer bag, seal it tightly and then refrigerate for up to one year, or freeze for up to 18 months for best quality.
The best way to store chocolate is in a cool, dry, dark place with a temperature between 65 and 70 degrees Fahrenheit (18 to 21 degrees Celsius). It should be kept away from strong odours, as chocolate can absorb them, and away from light, which can cause it to discolour.
Dark chocolate – has the longest shelf life of all types of chocolate and can last up to two years if stored in a cool, dry place such as a pantry or cupboard. Avoid storing dark chocolate in the refrigerator, as condensation can cause the chocolate to spoil or bloom (turn white).
The best place to store chocolate is in a cool, dry, and dark environment, like a pantry or cupboard. You'll want to store it away from heat, moisture, and light. Chocolate thrives at room temperature and low humidity levels, ideally between 65 and 68 degrees Fahrenheit, and less than 55 percent humidity.
The best place to store it is in a cool, dry place, away from light. Also remember to wrap your chocolate well: aluminium, an airtight box or cling film will do the trick to ensure that your chocolate retains all its flavour and is protected from surrounding odours, mould and germs.
Dark chocolate usually will retain its full flavor for about 1.5 to two years at room temperature, and milk chocolate and white chocolate for about one year.
If unopened and stored properly, dark chocolate lasts 2 years (from the day it was made). If opened, but still stored properly, the rule of thumb is one year. As for milk and white chocolate bars, the time available is cut in half. One year if unopened and stored properly, and 6-8 months if opened and stored properly.
The chart compares per capita chocolate consumption among the top ten countries. Switzerland leads the chart with an annual consumption of 8.8 kg per person, closely followed by Germany at 8.4 kg. Ireland and the United Kingdom are also significant consumers, with figures around 8.3 kg and 8.2 kg, respectively.
Your goal when storing chocolate is to keep it below the softening point to preserve the temper. If your home is equipped with air conditioning or central air, make sure your thermostat is not set above 75°F, and keep it in a cool dark place in your house.
The purpose of chilling chocolate would be to keep it fresh and avoid poor taste and quality. Lettuce and dairy products are some common foods that may need refrigeration to stay fresh, but vegan chocolate bars and chocolate discs for baking require a different storage method to keep them tasty and enjoyable.
Do store chocolate in an airtight container. This serves two purposes. First, it helps protect the chocolate from moisture, which (as noted above) can cause a gross-looking (albeit harmless) “sugar bloom”.
Dark chocolate is by far the healthiest form of the treat, containing the least sugar and, because of its cocoa content, higher levels of substances that protect the body's cells. If sugar is your number one concern, Allers recommends looking for higher percentages.
Overall, research suggests that the benefits of moderate cocoa or dark chocolate consumption likely outweigh the risks. Cocoa has been shown to decrease the risk of heart disease, stroke, and Type 2 diabetes.
When chocolate is kept at a consistent temperature below 70°F (ideally between 65 and 68°F), and at a humidity of less than 55%, the emulsion of cocoa solids and cocoa butter will stay stable for months.
Keep away from sunlight or hot lamps. The first rule of storing your chocolate is to always keep it away from sunlight or an environment with a hot temperature. ...
Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of oil. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.
The reason as to why chocolate doesn't go off in the same way as a lot of other foods is because it doesn't contain any water, which is what bacteria needs to thrive and grow. As bacteria can't live in chocolate, chocolates don't have a use by date.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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