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Storing Chocolate

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Storing Chocolate

Chocolate should be kept in a cool, dry place. Heat can cause bloom, which is a grayish-white coating formed from the cocoa butter compounds separating and crystallizing on the surface. If the chocolate is used for baking, the bloom will disappear once the chocolate melts. Bloom can also arise from humidity. Sugar bloom, as this type is known, results when moist air draws the sugar to the surface, where it recrystallizes to form a gray substance. Unlike heat bloom, sugar bloom does affect taste and texture.

Some experts suggest storing chocolate at 50 - 60 degrees Fahrenheit, others suggest 65 - 75 degrees Fahrenheit. If you've walked into our store you'd notice it is always 68 degrees, which feels great in the summer but cool in the winter. We keep our chocolate cases around 50 degrees. Chocolate bars for eating and cooking should be tightly wrapped in foil, paper, or an airtight container. It isn't recommended to store open chocolate in a refrigerator, as the lower temperature will cause it to be exposed to humidity and the penetrating odors of other foods. Fortunately, our truffles are individually packaged which helps protect them from those unwelcome effects. If for some reason you need to freeze your baking chocolate it should be defrosted gradually. Dark chocolate can be stored for a year or more, and milk chocolate from 6 months to a year. Truffles, bonbons, and confections with fillings - especially those made with fresh cream or butter - should be eaten within days of purchasing. Their quality depends on freshness. Our ganache-filled truffles will last 3 months if stored in the refrigerator.

Stop by our chocolate and coffee shop in downtown St Paul and see for yourself how our temperature-controlled environment, coupled with our handmade confections, bring sweet joy to legions of savvy chocolate and coffee lovers every day. We look forward to seeing you!

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