history - food : storing chocolate

Storing Chocolate

"All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is." ~ Arnold Ismach, The Darker Side of Chocolate

ALWAYS at room temperature!

NEVER in the chiller or refrigerator .

That is the short answer . . . the longer answer is chilling is okay for small periods and for chocolate novelty bars ONLY.

Real chocolate, true chocolate is best stored between 10°C and 18°C. Below 10°C and the chocolate is likely to 'bloom'. This is the white powdery residue seen on the surface, essentially it is harmless sugar crystals, so if eaten will result in no harmful side effects. It is caused by storing at too low a temperature, the chocolate sweating (beads of 'water' can be seen) and then as the chocolate comes back to room temperature the beads dry, leaving behind the sugar crystals

This is fine for eating chocolate but if it happens to cooking chocolate it will be disastrous, and the chocolate probably will not temper correctly.

The information contained here is supplied for your interest only and further research may be required. I have gathered it from many sources over many years. While I attempt to insure they are crossed referenced for accuracy, I take no responsibility for mistakes - additions or corrections are welcomed.

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