The restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
Unless you’re a chocolatier or baker working with chocolate on a large scale, it’s unlikely that you have an entire dedicated room for it. But even if you only keep a few bags or bars of chocolate in your pantry, you probably want to keep them tasting their best. And here’s some good news: If you take care to store it under the right conditions, chocolate can last for years.
What temperature is best for chocolate storage?
Generally speaking, any temperature consistently between 50 to 70 degrees Fahrenheit will keep your chocolate happy. The best place for storing chocolate is somewhere like a pantry or cupboard, where it’s dark, dry, and cool (but not too cool!) inside. In the summer, your home may be warmer than that, so the experts at San Francisco–based chocolate company Dandelion Chocolate suggest keeping your chocolate in a wine fridge set to 50 degrees Fahrenheit. The most important key here is making sure that chocolate is kept out of direct sunlight.
In addition to light and heat, there’s another factor to consider. Cocoa butter is prone to absorbing strong odors, so you’ll want to be mindful of other items nearby, such as coffee beans or garlic, which may alter the flavor of your chocolate.
Do different types of chocolates require different storage conditions?
Chocolate containing a higher percentage of dairy is more perishable, so dark chocolate tends to have the longest shelf life, followed by milk chocolate, then white chocolate, which is typically a blend of sugar, milk, and cocoa butter without any cocoa solids.
Stored properly, most chocolates will keep well for an average of six to 12 months, however, many chocolate bars, especially dark chocolate, can last for for two years or more. Bonbons, truffles, or other chocolate treats containing ganaches or caramel centers have a shorter shelf life due to the dairy in the fillings. They will keep for about two weeks at a cool room temperature—but you can probably make your way through the box sooner.
Can you eat chocolate with white “bloom” on the surface?
If you open a bar of chocolate or bag of chocolate chips and notice some white streaks or dots on it, don’t be scared. It may look almost dusty, but it’s still safe to eat. This appearance is called chocolate bloom, and it can happen when the ingredient has been processed or stored improperly (in the case of fat bloom) or suffered a temperature swing and/or is exposed to moisture (with sugar bloom).
If your chocolate has bloomed, which often happens in the warm summer months, it can still be used in most baking recipes. The bloom is a sign that the chocolate is out of temper, which means that it’s no longer smooth, shiny, and snappable, due to changes in temperature and crystal structure.
There are two types of chocolate bloom—and a few causes. Fat bloom is often caused by improper initial tempering, or storage conditions that are too warm. When temperature fluctuates, the cocoa butter in the chocolate softens and separates from the cocoa solids. Once it resolidifies, it rises to the surface and creates the bloom.
Sugar bloom is caused when chocolate comes in contact with moisture. When condensation collects on the surface of the chocolate, the water can dissolve sugar within the chocolate,eventually dry, and then crystallize on top.
When chocolate has bloomed or isn’t in temper, the texture and mouthfeel won’t be as silky, but it will still be delicious in chocolate chip cookies, brownies, or chocolate cake.
Should you store chocolate in the refrigerator?
Some folks believe that chocolate is best kept in the refrigerator or freezer, but there are a few reasons to avoid these storage methods. Refrigerators can be moist environments, due to a number of factors, such as overfilling, cooling contents, or if the air in a kitchen is humid and gets trapped inside. This is one reason why the website of bean-to-bar chocolate company Askinosie Chocolate warns against refrigeration: “Moisture is actually the death of great chocolate.” Plus, as I mentioned above, if you keep your chocolate in the fridge, it’s likely to take on the odors of the other food around it—and pretty much no one wants chocolate that tastes like your leftovers.
In an ideal world, you’d never put chocolate in the fridge or freezer, however, if it’s the middle of the summer, that may be your only cool storage spot. In these situations, you should keep the chocolate in a tightly sealed container. Then it’s best to let the chocolate reach room temperature before enjoying. All you need to do is take the chocolate out of the fridge for 15 to 30 minutes, so that its flavor is no longer dulled by the fridge’s chill. At room temperature, the nuances of the chocolate are at their most aromatic and you’ll be able to smell, taste, and discern the subtleties that are hidden when chocolate is cold.
