Ask a handful of people if they like the taste of black coffee, pineapple on pizza, or cilantro, and you’ll get a handful of different answers. Food can be quite divisive, but if there’s one thing we can all agree on, it’s that chocolate is simply delicious. Millions of Americans report eating chocolate on a regular basis, and the chocolate market is worth more than $5 billion. With different types to choose from—dark, milk, and white, for example—there’s a variety of chocolate for everyone.
There’s something about how chocolate feels smooth and melts in your mouth that is so satisfying (cue those commercials of women savoring bites of chocolate candy). From chocolate milk to chocolate-covered strawberries, it’s an ingredient that’s as versatile as it is palatable. It’s primarily associated with sweet uses, so chocolate is often reserved for desserts and sweet treats, though dark chocolate is a good source of antioxidants.
Here’s how to store the most common types of chocolate before it starts to decline.
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How to Store Chocolate
When stored properly, chocolate can last for several years, especially if it’s tempered. Chocolate bars are the most stable and last longest. Dark chocolate has the longest shelf life, followed by milk and white chocolate—up to two years, one year, and four months, respectively, according to Lake Champlain Chocolates. Chocolate made with dairy will be more perishable, naturally, though preservatives may be used to help these chocolates last longer.
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. Storing chocolate in the pantry keeps it out of direct sunlight or artificial light, which can change the flavor of chocolate.
Other ways to keep your chocolate fresh for longer include:
- Keeping it tightly wrapped
- Storing it in an airtight container to prevent it from oxidizing
- Keeping it away from strongly scented foods, since it can absorb odors like a sponge
Proper storage is also key for avoiding what is called fat bloom. This is when the cocoa butter—a key ingredient in most chocolate bars—starts to melt and incorrectly crystallizes. You’ll notice a white coating or white streaking that is perfectly safe to eat, but doesn’t have the prettiest presentation and can change the taste and texture of your chocolate. So, keep your chocolate cool (but not too cool—more on that later).
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How to Store Chocolate Candies
Solid or bar chocolate lasts longer than chocolate candies because they have fewer ingredients, and those ingredients tend to be more shelf-stable. Chocolate candies, like truffles and bonbons, have a shorter lifespan, but they follow the same rules for storage—keep them at room temperature in a dark, dry place. Better yet, place them in an airtight container in your pantry, and away from strong-smelling foods. Doing so will buy you about two weeks before they begin to decline.
Should You Refrigerate Chocolate?
A cool, dry, and dark place, like your pantry, will always be the best place to store chocolate, but sometimes you have no other choice but to pop it in the refrigerator. Chocolate melts at warm temperatures, so if the summer is looming, the fridge can be a good place to keep it from melting. Or, you can turn to refrigeration if the expiration date is nearing. You should only refrigerate chocolate if you absolutely have to. There are a few do’s and don'ts, however:
- DO wrap it tightly and use an airtight container
- DON’T cause temperature fluctuation by repeatedly taking it out of the fridge and putting it back in
- DO let it come back to room temperature before eating it
- DON’T place it next to smelly foods
You also want to be mindful of a phenomenon called sugar bloom, which is similar (though not the same) as the aforementioned fat bloom. Sugar bloom is a white coating that appears on the outside of chocolate that has been exposed to moisture. If your chocolate looks like it’s sweating, you’ve got a case of sugar bloom. Since fridges tend to be on the humid side, refrigeration can increase the chances of this occurring. While it’s unsightly, chocolate that has developed sugar bloom is technically still edible. You can repair the bloom by scraping it off, or by melting the chocolate and then allowing it to cool.
Can You Freeze Chocolate?
You can absolutely freeze chocolate. Just place it in a freezer-safe and airtight container or bag. Going from room temperature to the freezer can cause temperature shock and affect the taste and texture, so first place the chocolate in the fridge for 24 hours. Then, you can move it to the freezer. When it’s time to thaw, you’ll do this in reverse order—move the chocolate from the freezer to the fridge for 24 hours, and then to the counter or pantry so it can return to room temperature.
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Once thawed, you can enjoy chocolate candies by themselves, or get a little creative with solid chocolate. Use thawed chocolate in baked goods like Croissant and Chocolate Bread Pudding, or treats like Chocolate Rice Crispies or Raspberry S’mores. You can melt chocolate into a delicious fondue, make chocolate-covered fruit, or drizzle it on ice cream. Or, make like the French and try their viral hot chocolate.
