How-to-store-chocolate

Knowing how-to-store-chocolate is very important to know as a chocolate lover. By handling chocolate properly you obtain the best results in your recipes and you ensure it's shelf life.

The shelf life of chocolate is about one year. If you make chocolate decorations, they can be stored in airtight containers layered with non-stick parchment paper. Dark chocolate will keep for 4 weeks, milk chocolate, and white chocolate 2 weeks.

Chocolate "bloom"

Have you ever opened up your stored chocolate only to find a strange white coating on it? Well, I have. It's called chocolate bloom.

This is a very common problem when working with chocolate. There are two forms of chocolate bloom: fat bloom and sugar bloom.

Fat bloom- this is the visible accumulation of large cocoa butter crystals on the surface of the chocolate.

Fat bloom is often accompanied by many tiny cracks that dull the appearance of the chocolate. Your chocolate may melt or feel oily upon touch. Do not be alarmed, the cocoa butter will redistribute it'self throughout the chocolate as it melts.

Sugar bloom-this is the crystallization of sugar.

Sugar bloom is often caused by high humidity and condensation (sweating). When a cold product is brought into a warm area it causes condensation. This can make your chocolate feel grainy.

If in your chocolate adventures you experience sugar bloom, and you plan on melting your chocolate it may become dry, grainy and harden. (I have had this happen many times.) This is called seizing.

The remedy for seizing: While your chocolate is melting, add in a teaspoon of vegetable oil. Keep stirring this until your chocolate is smooth again.

Note: If you are baking or cooking with this chocolate, the oil will not effect your recipe.

Storing Chocolate

So, now that we have learned what happens when chocolate is stored improperly, let's learn how-to-store-chocolate.

Chocolate melts at around 90 degrees. That's an absolute pleasure in our mouth, but a disaster in our kitchen! When storing chocolate, it is very important to :

-wrap it tightly and seal it in a plastic bag

-store it in a cool , dry, and dark place

-low humidity - 50 percent is best

-ideal temperature is 62-70 degrees F.

Warm Climates

If you live in a warm climate store your chocolate in an air-conditioned room. Everyone asks me, "Can I use my refrigerator or freezer when storing chocolate?" Technically, yes, but I do not recommend it. Chocolate can pick-up flavors from other foods, if you choose to store your chocolate this way, please make sure it is tightly wrapped and sealed in a plastic bag. Also, be prepared to see bloom on your chocolate.

I hope that how-to-store-chocolate was helpful to you. For more great information on chocolate, please click here.