Keeping Chocolate Fresh (and Delicious)
Posted on Tue, Feb 14, 2012
It’s the most romantic month of the year and the signs are everywhere. Paper hearts decorate windows, stuffed bears take up residence at the front of grocery stores and a seductive snack shines in the spotlight: chocolate.
Chocolate is a Valentine’s Day staple for men and women of all ages. Whether it’s simple squares of milk chocolate or a box of every chocolate treat imaginable, you’ll probably have a surplus of the sweet after the holiday. Storing chocolate can be tricky. If stored improperly, chocolate can pick up the flavors and aromas of nearby items (you don’t want that).
First, chocolate should be stored in cool temperatures, somewhere between 60 – 70 degrees Fahrenheit, and in a dry, dark area. When chocolate is exposed to heat or direct sunlight, gray-white streaks will appear called bloom. Bloom is the result of the cocoa butter “rising” to the surface. If chocolate has bloom, it can still be used for cooking, but is not recommended for direct consumption.
If you live in a warmer climate, chocolate is best kept in the refrigerator or freezer. Seal the sweet in an airtight storage container to protect it from moisture and humidity. When it’s time to thaw frozen chocolate, always begin the process in the fridge. Chocolate that warms too quickly will condensate and the moisture may affect the chocolate’s texture.
When stored properly, milk chocolate can last up to a year, and dark chocolate can last for more than two years. However, if the chocolate you want to store has multiple fillings, topping and cream, it is more difficult to preserve. Since variable fillings have variable shelf life, it’s safer to just eat them as soon as possible (we know, it’s difficult).
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(Also, do not store any chocolate in a storage unit. It just ends badly.)
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