What is the best way to store chocolate?
Store chocolate at cool room temperature in a dark place with good air circulation; the refrigerator in not recommended although if your kitchen is particularly hot and humid, it might be your only choice. Wrap it well to protect it from odors. Ideally, chocolate should be wrapped first in foil and then in plastic and stored at a constant temperature of 65F and 50% humidity. Slightly higher temperatures and humidity are acceptable although the chocolate may not last as long. Stored under perfect conditions, unsweetened and dark chocolate will last for 10 years, and certainly up to a year in good home kitchen conditions; milk and white chocolate for 7 to 8 months. Formed chocolate candies such as truffles and pralines can be frozen and defrosted in the refrigerator before being brought to room temperature for serving.
Chocolate is susceptible to moisture and absorbs external odors. Store chocolate in a cool, dry place away from light and air. Chocolate will oxidize more quickly and deteriorate in taste when exposed to light and air. Dark and milk chocolate naturally contain antioxidants (the agents that slow down the oxidation process). White chocolate does not contain these substances and is much more sensitive towards oxidation. The ideal temperature for storing chocolate is between 54°F and 68°F (12° and 20°C). At higher temperatures, the chocolate will soften and will lose its gloss. Care should be taken to bring cold products to room temperature to avoid condensation and sugarbloom. Fluctuating temperatures should also be avoided as they will accelerate the appearance of fatbloom. Chocolate should be protected against humidity.
