You may not “ruin” your chocolate bar or
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).
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.
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.
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.
As a general rule, refrigerating chocolate can extend its shelf life by at least 25%, while freezing can prolong it by 50% or more. Place the original box in a heavy-duty plastic freezer bag, seal it tightly and then refrigerate for up to one year, or freeze for up to 18 months for best quality.
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.
Should you store chocolate in the fridge? 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.
Baking, bittersweet or semi-sweet chocolate: Less dairy means a longer shelf life. Keep it at room temperature or in the fridge for up to two years. Dark chocolate: Unopened bars should last at least two years.
While eating chocolate warm or out of the fridge is a matter of personal preference, the fact is that chocolate does taste better when cold. Cold or cool chocolate tastes better because melting and soft chocolate cannot maintain the same experience in terms of flavor and texture.
Cold food tastes less sweet, so you will get more of the chocolate flavour. Similarly if you eat a very high % chocolate, it can be quite bitter. The cold also helps reduce the bitterness in the same way it reduces the sweetness.
The chocolate manufacturer said on Twitter that no, you should not refrigerate your favorite treat. "Chocolate should always be stored in a slightly cool, dry, dark place such as cupboard or pantry at temperatures less than 21°C [70°F] to ensure the quality isn't compromised," Cadbury Australia tweeted.
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.
Carol Gancia, founder and head chocolatier of Kokak Chocolates in San Francisco, Calif., says that unless you have a humidity-controlled refrigerator meant for optimal chocolate storage, keeping chocolate in your refrigerator will introduce moisture to your chocolate bars, which isn't ideal.
The white marks appear when fat particles in the chocolate separate due to cold or hot temperatures. The fat rises to the surface of the chocolate through small cracks. If you store chocolate in a place that is too cold or too warm, the so-called 'fat bloom' will materialise.
"You should not refrigerate chocolate or things covered in chocolate, but you can freeze it," Rachel Walton, a pastry chef at DiAnoia's Eatery in Pittsburgh, told TODAY. "Refrigerating chocolate could lead to condensation and the water will make the chocolate mold."
Final Notes On How To Know If Chocolate Has Gone Bad
This might not be harmful but can affect the taste and texture. Also, consider the texture itself; a brittle or grainy feel might indicate it's past its best. Moreover, chocolate's aromatic scent should remain rich; an off smell can signal quality degradation.
Yes, when chocolate goes white, it is still safe to eat. The white appearance is due to a process known as 'blooming' – either 'fat bloom'.
There's no hard and fast rule for knowing if your chocolate is fresh. In fact, the shelf life of chocolate depends on a few factors, namely the type and quality of the chocolate, and how it's stored. The good news is that as long as it looks, smells, and tastes normal, it's generally safe to eat.
Most chocolate will begin to melt at about 75-95 degrees F. As long as you stay below that temperature, you should be fine. For most situations, leaving it room temperature shouldn't have any effect.
If stored under proper conditions, our products will retain their freshness for many months. The most favorable storage temperature for our chocolate products is between 60° and 68° Fahrenheit, and this should be occurring in a cool dry place.
Due to potential contaminants and the likelihood that your chocolate is no longer in perfect temper, it's best to store that bag o' leftovers in the fridge. Refrigerated, the chocolate can be kept for a few months.
If you're planning on saving your chocolate covered strawberries for more than one day, yep, they'll need to be refrigerated. Unfortunately, this means that they will sweat a little bit. To minimize sweating, place a couple sheets of paper towels into the bottom of an airtight container.
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.
Do store chocolate in an airtight container. This serves two purposes. First, it helps protect the chocolate from moisture, which (as noted above) can cause a gross-looking (albeit harmless) “sugar bloom”.