How long does Chocolate last and how should I store them? (2024)

FAQs

How long does Chocolate last and how should I store them? ›

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.

Stored this way, chocolate will last a while: Solid milk chocolate keeps for over a year; solid dark chocolate keeps for nearly two years; and white for four months. Filled chocolates, such as truffles, keep for about three to four months (unless they're full of preservatives).

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.

As a rule, refrigerating your chocolate will allow you to keep it fresh for the life of the best by date, while freezing it will allow you to store it safely for at least 50% longer.

Dark chocolate, with its higher cacao content, can be good to eat for as long as three years past the best before. Due to their high milk contents, milk and white chocolates might not last as long as dark, but their longevity is still nothing to sniff at — you can expect to get another 8 months or so out of it.

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.

If it remains unopened and stored at room temperature in its original packaging away from direct sunlight or heat sources, it can last up to a year while still safe to consume.

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.

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. Thaw frozen chocolates in the refrigerator.

Can you eat chocolate that's bloomed? Chocolate bloom might look unappetizing, but it's completely safe to eat. That doesn't mean you'll want to eat it, though, as flavor and texture can both be compromised. “Bloom usually strips the chocolate of some of its most pleasing qualities,” says Laiskonis.

Where is the best place to store chocolate? ›

The perfect place to store your chocolate is in a dry, cool, and dark place. Ideally, the temperature should be consistently around 15°C to 18°C (59°F – 64°F). The relative humidity needs to be below 55%. If kept in these conditions, the state of chocolate can stay unchanged for months, sometimes even years.

To make it to its one- and two-year anniversaries, the chocolate must be stored in a cool, dry place. If the package of candy is opened, cut the shelf life in half to one year for solid dark chocolate and six months for solid milk chocolate, Detwiler says.

Avoid Unwanted Odors

Chocolate has a very sensitive aroma, and any strong smells can seep in and affect its flavor. 4 This is especially true when storing chocolate for long periods of time. It's best to store it away from other foods or products that have a strong smell.

Your chocolate's golden years may have passed, but as long as it looks, smells and tastes relatively normal, it's safe to eat. Chocolate's shelf life varies based on the type of chocolate, its quality and ingredients and how it's stored.

In most cases, chocolate past its expiration date is still safe to eat, provided it has been stored properly and shows no signs of spoilage. However, if chocolate exhibits any unusual odors, flavors, or textures, it's best to discard it to avoid any potential health risks.

Texture: Bad chocolate might feel dry or crumbly, and its smoothness may be compromised. Odour: If the chocolate smells off, rancid, or musty, it could indicate spoilage. Taste: If the chocolate tastes stale, sour, or simply not as flavorful as it should, it may have gone bad.

While most chocolates are good for several months to years, the exact shelf life can vary depending on factors such as the type of chocolate, ingredients used, and storage conditions. Generally, dark chocolate tends to last longer than milk or white chocolate due to its lower moisture content and higher cocoa content.

Caramels and sugar-based chocolates/confections last longer than truffles and ganaches, but not nearly as long as solids. Sipping chocolate lasts a very long time as well. You can vacuum seal chocolate to help keep it longer. Just make sure to package it in a hard container.

Using a fridge can cut the hardening time for chocolate by about half. Depending on the type of chocolate you are working with, the hardening time can be reduced to as little as 10-20 minutes. Using your fridge to harden melted chocolate is an effective option when you need to speed up the settings process.

"When chocolate is subject to extreme temperature changes it can cause blooming, both from the fat in the cocoa butter which will surface if it gets too warm, and the sugars, (which) can crystalize from humidity and leave discoloration on the surface." Blooming does not mean you cannot eat the chocolate, but it does ...