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.
You may not “ruin” your chocolate bar or baking chocolate when you put it in the fridge. It's still edible, and it won't “go bad” just because it's refrigerated. However, you should know that chilling it will change the taste and texture of even the highest quality chocolate.
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.
According to Cadbury, chocolate should be stored in a “slightly cool, dry, dark place” at 21 degrees and under.
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.
Cadbury advises against refrigerating chocolate, and we're in agreement. It's best to store chocolate protected from pests in ambient temperatures less than 21°C (69.8°F), humidity levels below 70%, and away from direct sunlight.
Best before dates for dark chocolate products tend to be over 2 years, and you can normally eat the chocolate for up to 3 years past this if stored properly. Most resources state that milk chocolate can last approximately 1 year, but take this with a pinch of salt.
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.
This causes condensation on the bar which crystallises leaving the white stuff on the surface of the chocolate. It is instead recommended that chocolate is stored somewhere cool and dark preferably between 10 to 20 degrees with 15 degrees being the perfect temperature.
As it turns out, your chocolate should be kept in a slightly cool, dry and dark place like in a cupboard or pantry.
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.
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 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.
Ideally, chocolate should be enjoyed somewhere between 65-68° F (18-20° C). This desired range is directly linked behind the science of chocolate and its ingredients, with the main culprit in this case being cacao butter. Since cacao butter is a fat, its structure becomes more brittle the cooler it gets.
Cool, but Not Cold
If you want to know how to keep chocolate from melting without a refrigerator, you should try to store chocolate in a cool, dark, dry place such as a pantry or cupboard where the temperature is consistent and the chocolate is away from the light.
Place in the refrigerator; chocolate usually takes 10 to 20 minutes to set in the fridge and harden. Smaller chocolate molds may take less time to set up, and larger chocolate molds could take the full 20 minutes.
Refrigeration adversely affects the flavour of potatoes, therefore it is best to store them in paper bags. Remember, plastic bags promote moisture and speed decay process. Avocado, apples, bananas, citrus fruits, berries, peaches, apricots, and nectarines should be stored out of the fridge.
Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.
If chocolate is heated to a high temperature, the cocoa butter inside melts and separates from the rest of the ingredients. It settles on the surface in a white coating. If there's excess moisture, it causes the sugar in the chocolate to crystalize, which gives it a white, speckled or spotted coating.
Which Country Eats the Most Chocolate in the World? Switzerland is the country that is responsible for the most amount of chocolate consumed per capita.
The shelf life of chocolate depends on the type and storage conditions. Dark chocolate lasts longer than other chocolates since it has less dairy and higher cocoa content. A dark chocolate can last for about five years if stored at room temperature, preferably between 60°and 65° F (16° and 18° C).
Can you eat chocolate that's bloomed? Chocolate bloom might look unappetizing, but it's completely safe to eat.
Can you eat 30 year old chocolate? Chocolate can last for a long time, but it will slowly lose its flavor and texture over time. If you've found a bar of chocolate that's been stored in a cool and dry place, it's probably still safe to eat – but it might not taste as good as it once did!
Ingredients. Milk Chocolate (Sugar, Milk, Cocoa Butter, Chocolate, Milkfat, Soy Lecithin, Artificial Flavor), Sugar, Honey, Almonds, Invert Sugar, Egg Whites.