Should You Put Chocolate in the Fridge? (2024)

FAQs

Should You Put Chocolate in the Fridge? ›

Do not refrigerate chocolate. Whether you only eat gourmet truffles or consume any chocolate put in front of you, please don't store chocolate in the fridge. This is because chocolate easily absorbs the odors of whatever items it is placed near to in a fridge, which can have a detrimental effect on its flavor.

Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn't look too appealing). So instead of the fridge: Store it in a cool, dry place.

Proper storage is key to preserving the quality and flavor of chocolate. Chocolate should be stored in a cool, dry place away from the presence of sunlight and strong odors. A temperature range of 60–70°F (15–21°C) is optimal for maintaining chocolate's texture and taste.

The best place to store chocolate is in a cool, dry, and dark environment, like a pantry or cupboard. You'll want to store it away from heat, moisture, and light. Chocolate thrives at room temperature and low humidity levels, ideally between 65 and 68 degrees Fahrenheit, and less than 55 percent humidity.

Chocolate should always be stored in a slightly cool, dry, dark place such as a cupboard or pantry at temperatures less than 21C (69.8F) to ensure the quality isn't compromised,” the company confirmed.

If chocolate is stored in a refrigerator, the humidity inside can lead to 'sugar bloom,' where sugar crystals rise to the surface, affecting the chocolate's smooth finish.

If time is not an issue, leave it to set at room temperature, as this gives the best chance of perfect results. If you're pressed for time, placing chocolate in the fridge can reduce the hardening time by half. Alternatively, you can use a freezer, but be sure not to leave the chocolate in there for an extended period.

As cocoa butter absorbs flavours and odours, you could find yourself munching on a chocolate bar which tastes like last-night's leftovers. Cold temperatures also prevent your chocolate bar from releasing more subtle flavours, meaning you don't quite get all the nuanced notes of cocoa.

Dark chocolate, with its higher cacao content, can be good to eat for as long as three years past the best before. Due to their high milk contents, milk and white chocolates might not last as long as dark, but their longevity is still nothing to sniff at — you can expect to get another 8 months or so out of it.

At what point will chocolate start to soften and then melt? Chocolate starts to soften at 85 degrees Fahrenheit and melt at 93 degrees Fahrenheit. The ideal chocolate storage temperature is below 70 degrees Fahrenheit with humidity levels at less than 55 percent.

Where is the best place to store your chocolate? ›

The perfect place to store your chocolate is in a dry, cool, and dark place. Ideally, the temperature should be consistently around 15°C to 18°C (59°F – 64°F). The relative humidity needs to be below 55%. If kept in these conditions, the state of chocolate can stay unchanged for months, sometimes even years.

Dark chocolate – has the longest shelf life of all types of chocolate and can last up to two years if stored in a cool, dry place such as a pantry or cupboard. Avoid storing dark chocolate in the refrigerator, as condensation can cause the chocolate to spoil or bloom (turn white).

If you're planning on saving your chocolate covered strawberries for more than one day, yep, they'll need to be refrigerated. Unfortunately, this means that they will sweat a little bit. To minimize sweating, place a couple sheets of paper towels into the bottom of an airtight container.

The purpose of chilling chocolate would be to keep it fresh and avoid poor taste and quality. Lettuce and dairy products are some common foods that may need refrigeration to stay fresh, but vegan chocolate bars and chocolate discs for baking require a different storage method to keep them tasty and enjoyable.

Do not refrigerate chocolate. Whether you only eat gourmet truffles or consume any chocolate put in front of you, please don't store chocolate in the fridge. This is because chocolate easily absorbs the odors of whatever items it is placed near to in a fridge, which can have a detrimental effect on its flavor.

“Chocolate should always be stored in a slightly cool, dry, dark place such as cupboard or pantry at temperatures less than 21 degress to ensure quality isn't compromised.”

While chocolate doesn't go bad, there are a few aesthetic and flavor culprits you want to guard against. Heat and moisture alter the appearance and texture of chocolate, but they don't corrupt its flavor.

At what point will chocolate start to soften and then melt? Chocolate starts to soften at 85 degrees Fahrenheit and melt at 93 degrees Fahrenheit. The ideal chocolate storage temperature is below 70 degrees Fahrenheit with humidity levels at less than 55 percent.

If unopened and stored properly, dark chocolate lasts 2 years (from the day it was made). If opened, but still stored properly, the rule of thumb is one year. As for milk and white chocolate bars, the time available is cut in half. One year if unopened and stored properly, and 6-8 months if opened and stored properly.