Wednesday, June 23, 2004 Not so FAQ: Ive heard that chocolate improves with age. Is that really true?
Actually, it is true, but only to a point. After chocolate is manufactured it needs to “age” for between 24 and 72 hours before it is ready to be eaten. It’s especially true for ganache-centered chocolates—they will taste better if left to sit awhile. Some people believe that solid eating chocolate continues to get better the longer it sits, advocating taking large bars (couverture), and setting them aside for years. There is one company in Germany (Leysieffer) that I have been told ages their chocolate for one year after manufacturing before selling it but I have never been able to do a comparative taste test. There is also a company that ages their cacao beans for a year before roasting and grinding them claiming that it makes for better chocolate but as many of their other marketing claims appear to be disingenuous, I take this one as hyperbole. I’ve never aged a bar of chocolate and I don’t know anyone personally who has (other than accidentally), and I don’t know anyone personally
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