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Properly Storing Chocolate

To ensure the longest possible shelf-life and freshness of your chocolate, it should be properly stored before and after use.

  • Store your chocolate in a dark and dry location with a temperature ranging from 65° F to 68° F (12.7° C to 20° C)
  • Ensure that your chocolate is at least 4" off the floor and away from walls or other items to ensure proper air circulation
  • Do not store near other goods that may have conflicting smells
  • Do not refrigerate your chocolate except under unusual and monitored circumstances
  • Relative humiditty should be 50% or lower

Chocolate is sensitive to light, temperature, humidity, and enviromental odors. Because of the risk of condensation, only refrigerate your chocolate if your environment exceeds 70° F. If this becomes necessary, take precautions by tightly wrapping your chocolate in waxed or parchment paper, then wrap it in a dry towel for increased insulation before placing in an air-tight container. This can be difficult if you have a fair amount of chocolate and likely easier to monitor your room conditions instead. If you purchase your chocolate in boxes or bags, keep the liner or bag sealed as tight as possible after opening.

If you are working with confections with cream or other perishable ingredients, these will require proper storage as well. Ideally, if you are a Chocolatier working with volume, you will want to purchase a confectionery refrigerator or walk in cooler calibrated to control both temperature and humidity. If you produce chocolate or confections on a small scare and infrequently, you can likely manage with your home refrigerator if you monitor your chocolate, control for humidity, and avoid temperature shock upon removal. For humidity and odor obsorbtion control, place open containers or small plates of baking soda inside your refrigerator. When you remove items, give the container time to warm up prior to opening to prevent thermal shock and to hopefully avoid condensation and/or chocolate bloom. If you are using a freezer to set your chocolate bars or confections, be especially careful as chocolate can crack or discolor with temperature shock. 

Chocolate freezing can be accomplished but you will need to take the necessary precautions as described above to protect it during storage and upon removal. Like other frozen foods, your packages can develope frost which will become wet when thawed and can make your chocolates sticky and not shiny.

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