Did you know that chocolate is best stored out of the fridge? Of course, people are always storing chocolate like that – especially when heat comes into play. We live in a hot climate – chocolate can melt.

You might have noticed that when you buy chocolate in the store it isn’t kept in the fridge – and according to the world’s best chocolatiers that is how the flavour is best maintained.

Chocolate, when it is well-made, has a long enough shelf life that refrigeration does not extend. 

White chocolate can be stored for up to six months, milk chocolate up to a year, and dark chocolate for as much as two years, so don’t rush to stick your chocolate in the fridge. 

Melting Points and Why That is Important

Good chocolate is created to have a melting point of 26 degrees.

This means, that when you put a piece of rich, decadent chocolate in your mouth it begins to melt because it is just below body temperature. The absolute best chocolate is designed to release intricate flavours as it melts, so that you get the full experience. 

To protect chocolate that is more cheaply made, additives can make the melting point higher. This sometimes happens in mass market chocolate – which is why big brand chocolate tastes different in different climates. In Australia, for example, waxy additives make cheaper chocolate less likely to melt in the heat.

You get the best flavour from chocolate when it is appropriately stored, so knowing about the best way to keep your chocolate fresh will help!

Proper Storage = Best Flavour

Of course, the fresher the chocolate, the better the taste. But if you do need to store it, be sure to follow the below guidelines.

  • Temperature

Do not refrigerate! The optimal temperature is between 10 and 20 degrees, 15 is most optimal according to the chocolatiers. 

  • Humidity

Excess humidity can cause condensation that will encourage the growth of bacteria and make the chocolate deteriorate quickly. The maximum humidity you should have is 50%.

  • Airtight Container

Not only does having an airtight container protect your chocolate from excess moisture, it will also stop your chocolate from absorbing odours and impairing the flavour.

Best Practice for Chocolate Storage

We know that keeping your chocolate at the right temperature will give you the best flavour.

If your room temperature is likely to be above 26 degrees, then refrigeration is the best answer. Make sure it is an airtight container so that last night’s leftover curry doesn’t permeate and ruin the flavour. 

Keep it cool, dry and in a dark place as direct light is not good for your chocolate. In fact, even artificial light can make white chocolate rancid, and other chocolate spoil quickly.

Be aware of great temperature fluctuations. Chocolate that has been exposed to excess heat or cold can ‘bloom’ – where the fat and/or sugar separates from the solids and discolours the surface. Moisture and a temperature below 15 degrees can cause a sugar bloom, while temperatures above 24 degrees will cause a fat bloom. While these blooms look unappealing the chocolate itself is perfectly fine to eat – although some believe the flavour can be impaired.

When you send a loved one a Chocogram, we package them with love and care – being sure to use thermal protection so that your gift is kept at the optimal temperature throughout the shipping process. Now you understand why it is so important to keep your chocolate out of the fridge, make sure your recipient knows that too! Send some chocolate love with Chocogram today.