Cadbury urges customers to stop keeping chocolate in the fridge (2024)

FAQs

Why should you not keep chocolate in the fridge? ›

Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn't look too appealing). So instead of the fridge: Store it in a cool, dry place.

Meet chocolate's archenemies: heat and humidity. To protect chocolate's texture, flavor, and appearance, store it at a constant 65-68°F, and at low humidity. Fluctuations in temperature and humidity (like when taken in and out of the refrigerator) create the perfect storm to produce the dreaded… chocolate bloom.

Chocolate should always be stored in a slightly cool, dry, dark place such as a cupboard or pantry at temperatures less than 21C (69.8F) to ensure the quality isn't compromised," the company confirmed.

As it turns out, your chocolate should be kept in a slightly cool, dry and dark place like in a cupboard or pantry. It should also be stored at a temperature of less than 21°C to ensure that its quality isn't compromised.

How long can you leave chocolate out for? If the room is above 80°F, I'd make sure your chocolate is in a cooler spot within a couple of hours. Anything below that, and as long as it's not in direct heat (including sunlight), it should be fine indefinitely.

Belgian chocolate will only last at room temperature for one to two weeks. Double its shelf life by popping it in the fridge, or kick it up to two months by putting it in the freezer. Chocolate chips: Unopened in the pantry, chocolate chips are good for two to four months.

Godiva Chocolates will maintain freshness after opening if stored at temperatures that do not exceed 65°F (18°C). Avoid heat, humidity, and direct sunlight. For freshness of unopened products refer to the Best By Dating printed on many of our products.

It is best to store chocolates in a cool, dry place away from direct sunlight, preferably at a temperature of 10 ~ 20°C (50 ~ 68°F) with 15°C (59°F) being the optimal condition. This is the ideal environment.

Although you might think storing chocolate in the fridge only alters its texture, refrigerating chocolate can actually impact its taste as well. As cocoa butter absorbs flavours and odours, you could find yourself munching on a chocolate bar which tastes like last-night's leftovers.

The best way to harden chocolate lollipops is to put them in your freezer on a flat surface to harden. If you do this, your chocolate lollipops should be hard for a maximum of 10 minutes.

What is the best container to store chocolate? ›

A glass (best choice) or plastic airtight container will prevent odours from entering. When you remove the bars from the fridge, you want to keep them in this container until they acclimate to the surrounding temperature (maybe an hour or a few hours depending on how warm it is in the room).

One year if unopened and stored properly, and 6-8 months if opened and stored properly. Consumers can ask directly to the chocolate maker when the chocolate bar was made, so that the calculation becomes an easy task.

The only way it can get moldy is if it was exposed to water/humidity. If your milk chocolate bar is wrapped well, this likely won't happen. So long story short, solid chocolate bars rarely ever go moldy, especially if still sealed in their original packaging. That's also what makes chocolate excellent for prepping.

Taste of other non-chocolate flavours such as onion or garlic or even overpowering bitterness are signs of spoiled chocolate. Cocoa powder can last a long time if stored properly in a sealed container, but can quickly take on a funky taste and scent if exposed to a pantry full of spices.

Many people don't realise that chocolate can contain salmonella because the shell of the bean can become infected by animal faeces. Once the beans have been grown, they're taken out of their shells and left outside, covered by banana leaves, and then animals scurry over them.

(Spoiler alert, it's still safe to eat!) This white film does not mean the chocolate is moldy or has gone bad. It's actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom.

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 shelf life of most milk chocolate is one year; for most dark chocolate, it's two years. Chocolate keeps best between 65 and 70°F, away from direct sunlight, and protected from moisture. When refrigerating or freezing chocolate, make sure it is sealed in an airtight container—refrigerators are very humid.

A qualified no. Chocolate will not set with proper temper in a conventional fridge (so it will bloom quickly and not have a proper "snap"), and it's prone to forming condensation which will ruin the chocolate. Let's say a food lasts 30 days in a fridge before going bad.

As a result of the COVID-19 pandemic, Godiva has made the decision to close all their North American locations and move to an e-commerce platform. Godiva will be closing or selling all 128 of its stores in North America, which includes all of its U.S. locations, by the end of March.

Is it safe to refrigerate melted chocolate? ›

Due to potential contaminants and the likelihood that your chocolate is no longer in perfect temper, it's best to store that bag o' leftovers in the fridge. Refrigerated, the chocolate can be kept for a few months.

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.

If the chocolate has seized because it has been overheated, try stirring in a couple of pieces of solid chocolate (this will not work if the chocolate has seized from moisture). Or adding fat to the chocolate can bring it back – the ideal fat to use is cocoa butter however if you don't have any, try vegetable oil.