Breaking The Chocolate Storage Myth: Fridge, Freezer, or...?

Breaking The Chocolate Storage Myth: Fridge, Freezer, or...?

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Ah…chocolates. What more can we say? These heavenly snacks or desserts come in various shapes and forms such as chocolate bars, chocolate candies, chocolate cookies, chocolate truffles, chocolate powder, and more. Not only that, these sweet treats also come in different flavours from the ever-so-popular milk chocolate, to dark chocolate, and even white chocolate where most would agree that despite personal preferences, the flavours are equally tasty and delicious.Okay, now that we have established everyone’s massive love for chocolate but do you know how to actually store them the proper way? If you are thinking that simply putting it in the fridge or the freezer should do the trick, then you are wrong. This is the most common misconception about storing chocolate, in fact, freezing it should be your last option actually. Let’s learn the 101 about chocolate storage below.  

1. Chocolate Bars

chocolate bar with shredded chocolate

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The best way to store chocolate bar is to keep it between 15C (60F) to 21C (70F) according to experts. Considering that our mean room temperature in Malaysia itself is already around 26C, it is safe to say that maybe specifically just for chocolate bars, you can store it in the fridge but make sure it is not inside the freezer and that you wrap it tightly to prevent from condensation or any odours. Ideally, if you do have a cool enough pantry or cupboard that is a distance away from the sunlight, it is best to keep your chocolate bars there.  

2. Chocolate Chips

a bowl of chocolate chips

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You love these chocolate chips on top or inside of your cookies and keeping them fresh longer would allow you to bake more scrumptious cookies in the future. To do this, it is actually pretty simple as chocolate chips contain less cocoa butter than normal chocolate and can therefore withstand the heat or higher temperature. Just be sure to always keep them away from the sunlight and are tightly sealed at all times. 

3. Chocolate Truffles

a variety of chocolate truffles

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There are 4 main types of chocolate truffles and they are the French, Belgian, Swiss and American truffles. The main ingredient for truffles would usually be a mixture of fresh cream and butter before being coated with chocolate. Despite having these heat sensitive ingredients, for store-bought truffles, you can still keep them under cool room temperature and away from the sunlight. If the fresh cream filling is one of your worries, you can always keep it in an airtight container and freeze it. 

4. Cocoa Powder

cocoa powder

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We bet that even when you ran out of these sweet melting chocolate tidbits, you would at least have a can or a box of cocoa powder at home, right? Not only you can make hot chocolate drink out of cocoa powder, it is also used primarily for baking confectionaries. Let’s say you have a knack for baking cakes, muffin, brownies or anything of sort, then surely having lasting cocoa powder is a major concern. Well, fret not! Again, you can simply keep it in a cool and dark place at room temperature but be mindful to never, we repeat, NEVER keep it in the fridge as it will spoil.  

The Big No No!

On top of that, do note to never store chocolate as it is in the fridge because the humidity and the moisture will alter the appearance and texture. Expert says that even if the temperature is warm, try your best to find a cooler spot to store your chocolate and if there is no choice but to keep it in the fridge, make sure it is in a tight container first.  chocolate in fridge with warning sign

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But, why? The truth is, extremely cold temperature can mess with the chocolate texture as much as the heat can. When you keep chocolate in the fridge, a condition called ‘sugar bloom’ will happen. This is when you see white residue forming on the chocolate surface when you unwrap it after it has been chilled and exposed to warmer air. This is due to the condensation on its surface which dissolves some of its sugar. After, it will recrystallize and leave behind a grainy white surface layer.  ConclusionBefore we wrap it up, the same way you would do to your chocolates, it is important for you to know that the shelf life of most chocolate milk is one year while for most dark chocolate, it is two years. We believe you are an expert on all things chocolate by now, so do not forget to stock up your chocolate reserve with Dropee where you can buy not only chocolates but also snacks and more in bulk at competitive prices.   


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