Cocoa Conversations: How To Store Chocolate

Don’t worry! It’s not mold; it’s a phenomenon called bloom. This happens when your chocolate has either been stored in a spot that is too warm or too cold. Out of range temperatures, like storing in the freezer, can cause the cocoa butter to separate from the cocoa solids within the chocolate bar, producing a whitish film on the surface. To prevent this from happening, you'll want to properly store your chocolate.

Here's how:

• Store your chocolate in a cool, dry place, well wrapped, and away from direct sunlight.
• Ideally, chocolate should be stored at an ambient temperature between 65 and 75 degrees F.
• Chocolate can also absorb flavors from nearby items with strong odors, so keep away from things like onion for the best flavor.

There is no reason to freeze chocolate. The only reason to refrigerate it would be if the ambient temperature started climbing towards the 90-degree range. 

1. Accessibility Is Key

“We have a stash in every room so it's easily accessible at all times! That means lots of cute baskets and bowls. You never know when you need a snack.”

– Erica D, Associate Marketing Manager

2. Separate Stashes

“In my house, we usually store our chocolate in our tummies. However, when there isn’t enough room I like to store them in two different spots. One is the shared cooking/baking pantry and the 2nd spot is on my individual shelf. I have two amazing roommates and we each have a designated shelf. We keep our chocolate out of sight of sun and heat, but in the back of our minds we are keeping them out of sight from us. We like to save them for snacking and gaming.”

– Andrew G, Class Host 

4. A Slight Chill

“While I store my treats in a cupboard, I like my chocolate to be a little cool when I go to enjoy it. So I don't cause the chocolate to bloom, I put whatever I'm going to snack on in the fridge only about half an hour beforehand. I especially love a nice chilled Dark Chocolate Peanut Butter Cup!" 

– Andi C, Associate Ecommerce Manager