It's Official, You Should Never Keep Your Chocolate In The Fridge (2024)

FAQs

It's Official, You Should Never Keep Your Chocolate In The Fridge? ›

“Chocolate should always be stored in a slightly cool, dry, dark place such as cupboard or pantry at temperatures less than 21°C to ensure the quality isn't compromised,” the brand's post read. For everyone in the U.S., 21 degrees Celsius works out to be roughly 70 degrees Fahrenheit.

Sugar bloom: Moisture is naturally present in every fridge, so condensation causes the sugars in the chocolate to rise to the surface. This is known as sugar bloom or chocolate bloom, which is not harmful but may change the bar's color. Rock-hard consistency: A hard refrigerated outer shell can be tough on teeth.

Proper storage is key to preserving the quality and flavor of chocolate. Chocolate should be stored in a cool, dry place away from the presence of sunlight and strong odors. A temperature range of 60–70°F (15–21°C) is optimal for maintaining chocolate's texture and taste.

Chocolate typically takes about 20-30 minutes to fully harden and set at room temperature. By placing your melted chocolate in the fridge, you can cut these times in half, speeding up the hardening process.

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.

Dark chocolate – has the longest shelf life of all types of chocolate and can last up to two years if stored in a cool, dry place such as a pantry or cupboard. Avoid storing dark chocolate in the refrigerator, as condensation can cause the chocolate to spoil or bloom (turn white).

When chocolate is kept in the fridge, it melts slower on the palette. This means that the flavour particles inside the chocolate have a lower chance of being released as aroma, resulting in a blander, more boring taste.

DON'T REFRIGERATE!

Chocolate easily absorbs odors of whatever's in the refrigerator (Roquefort cheese, lamb curry — you get the idea).

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.

For longer-term storage -- or in hot, humid conditions -- refrigerate or freeze chocolates. If the climate in your home is routinely above 70° Fahrenheit and humid — or if you can't polish off an entire box of chocolates within a few months — your next best option is to refrigerate or freeze your boxed chocolates.

Do chocolates expire? ›

Generally, milk and white chocolate have a shelf life of about 8 to 12 months, while dark chocolate can last up to 2 years. However, if stored properly in a cool, dry place and away from direct sunlight, chocolate may still be safe to consume past its best-before date, although the quality may have deteriorated.

The ideal room temperature to keep your chocolate in is below 70 degrees fahrenheit (somewhere between 65-68 degrees fahrenheit.) At the end of the day, too much heat will melt your chocolate and too much cold will harden it.

Overall, general recommendations suggest the pantry is the best place to store sweets, away from light and moisture. Certain candies (like chocolate) may be okay in the fridge or freezer, but any that contain fruit or nuts should not be frozen.

Although there's no such thing as mouldy chocolate, you might want to avoid your bar if you think there are signs that it's seen better days.

Don't store chocolate in the refrigerator.

(And nobody wants their chocolate to taste like onions.) Secondly, the moisture that's naturally present in every fridge can cause the chocolate's sugars to the rise to the surface and turn the surface to a milky color.

Like your spice collection, cocoa powder should be stored in an airtight container in a cool, dry place, such as your pantry or cupboard. The fridge or freezer might seem tempting, but both of those spots actually foster humid environments; for cocoa powder specifically, they should be avoided.