Buy a chocolate bar here and there to immediately satisfy your sweet tooth, and you won’t have to worry about storing it. But, if you’re a chocolate lover like I am, who likes to stash it for those times when you crave a fix, you need to know how to keep it over a long period of time. It’s not true that chocolate never goes bad. There are a variety of factors that can ruin chocolate. Chocolate can even get rancid because of the oils it contains. Read this informative article and find out how to properly store chocolate so it tastes the best!
America Loves Chocolate
I’ve never been ashamed of my affinity for chocolate. If eating a little chocolate makes me a happy camper, what’s wrong with that? Life is too short, and can be too harsh at times, not to enjoy small joys like eating chocolate. I must not be alone in my belief. Chocolate is believed to be eaten by 300 million Americans. According to the National Confectioners Association/Chocolate Manufacturers Association, the estimated retail sales of chocolate in the United States in 2000 were $13 billion. Today, it’s estimated to be $15 billion annually.
Heat and Humidity Are Not Your Chocolate’s Friend
Just like many other foods I wanted to keep fresh, I used to store my chocolate in the refrigerator, or in the freezer. Bad idea, in a way, especially if you don’t cover it first. Storing chocolate in a refrigerator will ensure that it doesn’t melt, such as during the hot weather months. If chocolate becomes too warm, the cocoa butter in it rises to the top. It then crystallizes and causes a dusty, whitish film to appear on the surface.
This film is called “fat bloom”. Your chocolate can also develop fat bloom if it’s exposed to too much humidity. Place a candy bar in your freezer for several months, then take it out and unwrap it. You’ll see what fat bloom looks like. Seeing this discoloration on your chocolate doesn’t necessarily mean it’s ruined. It shows that it’s been exposed to heat and/or humidity. Melting the chocolate will restore it to its original color.
The Perfect Place to Store Chocolate
To properly store chocolate so it tastes the best, the perfect location will stay around 60 degrees Fahrenheit. This location would be cool, dry (a humidity level of lower than 50 percent is the best), and away from direct sunlight. Store your chocolate in a place where it won’t absorb odors from other foods or products that give off strong odors.
If you’re planning on eating the chocolate a little at a time, divide it up into individual servings before you store it. Then, place it in an airtight plastic storage bag or container.
Storing Chocolate in the Refrigerator or Freezer
Although they’re not the ideal locations, you can store chocolate in your refrigerator or freezer. If you live in a hot, humid area of the country, using these storage areas may be absolutely necessary. To store chocolate in your refrigerator, first, divide it up into individual servings if you choose. Then, seal it up in airtight plastic storage bags or containers. Chocolate can be kept in your refrigerator for up to six months. Before you cook or bake with the chocolate, remove it from your refrigerator and place it in a cool, dark place to allow it to reach room temperature first.
To properly store your chocolate in the freezer, divide it up if you choose. Then, place the servings in airtight plastic freezer bags. Place a paper towel in each bag, on top of the chocolate. Seal the bags and place them in your refrigerator. Wait 15 minutes, then check the bags. If condensation has formed on the inside of any of the bags, replace the paper towels with new ones. Reseal the freezer bags and return the chocolate to the refrigerator for one hour.
After an hour, remove the paper towels and reseal the bags. Place each bag you’re going to freeze into second bags so your chocolate is protected by double layers. Finally, put the chocolate in your freezer. It can be kept in your freezer for up to a year. Before you eat or use the chocolate, leave it sealed in the bags and thaw it in your refrigerator for several hours. Then, place the chocolate in a cool, dark location and allow it to warm up to room temperature.
RESOURCES
http://www.worldsfinestfundraising.com/go/?icontent/facts
http://www.danielchocolates.com/page131.htm#how_long_fresh
