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November 22, 2004
I just received 9 bars from Chocosphere, and I am wondering if I can just store them in the styrofoam container they came in, with a cold pack? I don’t have any fancy storage cellar with temp and humidity control or anything like that, so is this a valid alternative? The bars won’t last too long, so it may be a moot point. The cold packs last only a couple days, but I can alternate them. Thanks.
Mike (restin’ on my laurels and my hardys too)
June 5, 2005
November 27, 2010
Ideally, chocolate should be stored in a slightly cool, dry,
dark place. The perfect environment would be 60-70 degrees Fahrenheit, have low
humidity (less than 50 percent), be out of direct sunlight, and away from any
other foods or substances with strong odors that could be absorbed by the
chocolate. Frequent exposure to high temperatures can cause the cocoa butter in
chocolate to rise to the surface, creating “bloom,” an unpleasant cloudy gray
color. Chocolate should be stored in a cool dry dark place. If it gets too
warm, the fat comes to the top and forms a white film/layer. If it gets damp,
ie from condensation in the fridge, the sugar comes to the top and also forms
that white film. But it seems to depend on how long you store it; I've kept
chocolate out during very hot L.A. days, and also in the fridge, and they were
fine for the couple of weeks it took me to eat it all. A long time ago someone
shipped me chocolates via USPS and that white film had formed, I don't remember
that the chocolates tasted that much different, but it was not very appetizing,
and actually may have become a little gritty.
All chocolate should be stored in a cool and low humidity (dry) place away from direct sunlight. It would be best to seal it in an air-tight container because, The cocoa butter in it will absorb flavors.
Dark chocolate will last for years. Milk and white chocolate will last for a much shorter time (a few months), because of their milk content.
Improperly stored chocolate will develop bloom, which shows as a white or grey streaking or spotting on the surface. The spotting or streaking is cocoa butter fat separating and is a sign that the chocolate’s temper has been lost. This kind of chocolate is still suitable for any application where the chocolate will be fully melted (most baking). It can even be used as the base (non-seed) chocolate for tempering with the seeding method, but it should not be used for other candy making.
Freezing will not work, the chocolate will eventually discolor or chip off from things moving around.