Whether you're saving some special chocolate bars for just the right moment or recently received a gift box of truffles and bonbons, proper storage is key to ensuring that when you do enjoy that chocolate, it tastes just as delicious as it should. While you may think that keeping chocolate in the refrigerator prevents it from melting, doing so may actually produce unwanted moisture on the bar. Instead, two chocolatiers offer an alternative way to store the sweet treat.
In general, it's best to keep chocolate at room temperature, fully wrapped and away from heat and water. Carol Gancia, founder and head chocolatier of Kokak Chocolates in San Francisco, Calif., says that unless you have a humidity-controlled refrigerator meant for optimal chocolate storage, keeping chocolate in your refrigerator will introduce moisture to your chocolate bars, which isn't ideal.
If you do decide to store chocolate bars in the refrigerator (perhaps because it's especially warm in your house and you don't want it to melt), Kjartan Gíslason, chef and co-founder of Omnom Chocolate in Reykjavík, Iceland, recommends letting it sit at room temperature for at least 30 minutes so that it isn't too hard to bite into.
How Humidity and Heat Affects Chocolate
You'll know a chocolate bar has sugar or fat bloom if you open it up and find that there is a whitish coating on it.
Sugar Bloom
Sugar bloom occurs when chocolate is exposed to humidity for an extended period of time, and fat bloom occurs when chocolate is exposed to heat. "Moisture draws out sugar, and when it evaporates, white sugar crystals rise to the surface of your bar," Gancia says. "While it is safe to eat chocolate with sugar bloom, it's way more fun to enjoy a shiny, beautiful bar!"
Fat Bloom
"Fat blooming mostly occurs when chocolate has gone through some heat fluctuation during storage," Gíslason says. For example, on a hot day, chocolate can reach its melting point and later cool down, which can cause the cocoa fat to release from its tempered stage and seep to the surface. "This doesn't mean that your chocolate has gone bad," Gíslason says. "It will taste almost the same, but its appearance is definitely altered."
Keep It Wrapped
Chocolate absorbs scents easily, so keeping it wrapped and away from other things that may impact its flavor (like garlic, onions, and even your spice cabinet) is key. "If you have opened the packaging and want to store it afterwards, make sure to wrap it back nicely; oxygen can be the enemy and might bring unwanted odors to the flavor," Gíslason says.
Once Opened, Consume Quickly
Once you've started eating a chocolate bar, our experts agree that the sooner you finish it, the better. "Opened chocolate bars can pick up odor, melt, get water exposure, and get scratched up, taking away from the full experience of opening a shiny bar that smells and tastes as intended," Gancia says. "While a dark chocolate bar can keep for as long as two years, consuming it within a couple of weeks once opened will give you the best enjoyment of your chocolate."
The Best Way to Store Chocolate Confections
As for truffles, bonbons, and other chocolate confections, Gancia recommends storing them in a sealed container at room temperature: "Keep them in a cool, dry, dark place away from heat, moisture, and strong scents."
Gíslason adds that you should note the "best before" date if there is one indicated on the label, which typically ranges from a week to six months. "Generally, these dates are set because of a particular ingredient in the confectionery," he says. "For instance, fresh cream, nuts, and butter will go rancid pretty quickly, and those types of confection are meant to be eaten as soon as possible."
So instead of the fridge: Store it in a cool, dry place. 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.
Storing your chocolate in a cool, dry place away from direct sunlight is one of the simplest hacks to prevent it from melting without needing to use a refrigerator. By keeping chocolate at room temperature – ideally between 18°C and 20°C – you can maintain its delicious taste and texture for longer periods.
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.
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.
“Chocolate should always be stored in a slightly cool, dry, dark place such as cupboard or pantry at temperatures less than 21 degress to ensure quality isn't compromised.”
How long can chocolate last when kept at room temperature? Generally, chocolate can last for several months when stored at room temperature (around 20°C). However, factors such as the quality of the chocolate, its packaging, and exposure to light and heat can affect its shelf life.
As for truffles, bonbons, and other chocolate confections, Gancia recommends storing them in a sealed container at room temperature: "Keep them in a cool, dry, dark place away from heat, moisture, and strong scents."
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. None of Vosges' products contain preservatives, so best by dates are shorter than with some other chocolate.
Do not refrigerate chocolate. Whether you only eat gourmet truffles or consume any chocolate put in front of you, please don't store chocolate in the fridge. This is because chocolate easily absorbs the odors of whatever items it is placed near to in a fridge, which can have a detrimental effect on its flavor.
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.
Depending on how it is stored, it will usually last anywhere from 6 months to a year. Like dark chocolate, milk chocolate should also be kept away from humidity and temperature fluctuations.
For long-term storage, maintain a constant temperature between 54-68°F (12-20°C), most optimally in the range of 65°F-68°F. Store chocolate away from direct sunlight, strong odors, and moisture.
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.
If you have air conditioning in your home, set your thermostat at 75 degrees or lower, and store your chocolate in a cool, dark place away from sunlight and artificial lights. The heat generated by both sunlight and artificial lights can melt your chocolate.
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.
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