Admit it, you have a secret chocolate stash at home. But do you really know how to keep it fresh? Here’s the expert advice on storing your chocolate the correct way.
Do keep your chocolate on the cool side
Aim for a temperature between 60–64 degrees Fahrenheit (16–18 degrees Celsius), not much higher. Room temperature is ideal but in the summer, and without air conditioning, that means a cool space like a basem*nt or cold cellar.
Don’t store previously used chocolate, opened
The fat content in chocolate causes it to take on other flavours (like foods in the refrigerator) if not sealed properly. It’s best to take out only the amounts you want to use and eat. If you do have to store it in the refrigerator, use a resealable plastic bag and then allow it to come to room temperature before using. Avoid freezing your chocolate.
Do follow best before dates
They’re there for a reason: to guarantee quality. If you see white or greyish streaking, that’s known as the fat bloom and it happens when cocoa butter becomes crystalized from exposure to extreme temperature changes. A slight bloom is still safe to eat.
Do use your senses to look for freshness
Premium chocolate has a silky sheen and even texture. It melts at body temperature and has a snap when you break off a piece.
