Storing & Caring For Chocolate

Remember, that real chocolate is in a viscous state at 80°F (27°C). Chocolate should be kept wrapped tightly in a cool, dry place with a temperature ranging from 60-75°F. If the storage temperature exceeds 75°F, some of the cocoa butter may appear on the surface, causing the chocolate to develop a whitish cast, known as "bloom". Although the chocolate will not look appealing, it will still be fine to eat.

In hot climates or during the summer, chocolate can be stored in the refrigerator, although this isn't ideal as the chocolate may absorb odors from other foods. However, if you feel the need to store chocolate in a refrigerator, it MUST be in an airtight container that is also wrapped to prevent ANY MOISTURE from accumulating. Always bring the chocolate back to room temperature before opening the package. Sudden climate changes cause the chocolate to condensate, soften, loose its gloss, or bloom.

Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60-65°F.

 

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