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 basement or cold cellar.
Can I store Lindt Chocolate in the fridge? The optimum temperature for chocolate to be stored at is between 57-61°F. Fridges are very high humidity environments, which is not suitable for chocolate due to the high moisture, which can result in sugar bloom.
How should I best store my chocolate? Store your chocolate tightly wrapped and away from strong odours in a cool, dark and dry place at temperature between 14° and 20° Celsius and 40 – 65 % RH. If stored under proper conditions, our products will retain their freshness for many months.
Our Master Chocolatier Thomas says: 'The flavour of all our chocolate – including Lindor - shines when the chocolate is at room temperature. it melts delicately and provides a rich feel to the mouth.
DON'T REFRIGERATE!
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).
Know chocolate's adversaries
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.
How long does a box of chocolates last at room temperature? Stored under those moderate temperatures, most types of boxed chocolates will retain their quality for at least 6 to 9 months, even after they been opened. It is shorter for chocolates filled with creams and caramels.
The chocolate in the middle melts faster which makes your tongue feel cold as the heat leaves your tongue and goes into the melting chocolate.
How Long Do Lindt Chocolate Balls Last? Lindt can be kept in a cool, dry place for up to a year. In terms of flavor and texture, it is recommended that you consume them within six months of eating them. It is recommended that chocolate balls be stored in the refrigerator for up to two years to preserve their freshness.
In our recipes, we use special blends of cocoa bean varieties from different regions. These bean combinations are a closely guarded secret and are what give our Lindt chocolates their exquisite taste. Furthermore, Lindt & Sprüngli is one of the few “bean-to-bar” chocolate makers in the world.
Lindt products typically have a shelf life of 9-12 months, and some high cocoa content products can have a shelf life up to 15 or 18 months, however we cannot guarantee a sell by date on our products that are longer than 3 months.
As a general rule, chocolate doesn't really go bad. Since it contains fat, it can theoretically spoil, but cocoa butter (the fat of the cacao bean) is incredibly shelf-stable. Therefore when stored in a cool, dry place, chocolate can last for a decade or longer.
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.
How should I best store my chocolate? Store your chocolate tightly wrapped and away from strong odours in a cool, dark and dry place at temperature between 14° and 20° Celsius and 40 – 65 % RH. If stored under proper conditions, our products will retain their freshness for many months.
In general, it's best to keep chocolate at room temperature, fully wrapped and away from heat and water.
And is your chocolate still safe to eat? The white coating that forms on the surface of chocolate is called bloom, and—here's the good news—it's perfectly safe to eat.
The name Lindor is made up of Lindt, the warrantor for outstanding chocolate passion, and “or,” the French word for gold. together, these two words therefore constitute a promise of top quality and exquisite pleasure. in addition, the name Lindor also has historical roots.
Common ingredients in chocolate that may trigger food intolerances include: Lactose: Found in milk chocolate, lactose is a sugar present in milk. People with lactose intolerance have difficulty digesting lactose, leading to symptoms such as bloating, gas, and diarrhoea.
Its chocolates are made with premium ingredients, such as cocoa butter, high-grade cocoa beans, and hazelnuts, and are crafted with intricate care and attention to detail. This high-quality production process is one of the main reasons why Lindt Lindor is so expensive.
If your chocolate smells bad or has any kind of mold, it's time to throw it in the trash. And if there are any cracks on the surface, chances are that the chocolate is stale and past its prime. Use your best judgment: If it looks and smells like chocolate, it'll likely taste like chocolate.
If time is not an issue, leave it to set at room temperature, as this gives the best chance of perfect results. If you're pressed for time, placing chocolate in the fridge can reduce the hardening time by half. Alternatively, you can use a freezer, but be sure not to leave the chocolate in there for an extended period.
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.
In general, it's best to store chocolate in a cool, dry place at room temperature (about 65 to 70 degrees Fahrenheit). Refrigerating chocolate can change its texture and flavour.
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.