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Chocolate Tips - How to Store Chocolate

Posted on October 6, 2008 10:02 AM by Admin

Its’ that time of year when people are visiting from out of state and buying lots of chocolate. So, inevitably, the question about how to store chocolate arises. Many people still think they should store it in the refrigerator while others aren’t aware that it is possible to freeze it. While we recommend you eat your chocolate at its peak freshness, aka, as soon as possible, I thought I’d share with you info on storing chocolate. This comes directly from our homepage http://www.lakechamplainchocolates.com/. For those of you wondering about the best way to store your chocolate, I hope this helps.

Tips for Storing Your Chocolates

"Store them?" you ask, "I'm just going to eat them!" Yes, but if you need to store your chocolates, there are a few things you should know:

DON'T REFRIGERATE! Chocolates absorb odors very easily. Also, excessive moisture in the fridge can cause sugar bloom, meaning the sugar rises to the surface, causing discoloration.

Chocolates need a cool, dry place away from sunlight and strong odors. When chocolates are kept at a consistent temperature less than 70°F with humidity less than 55%, the cocoa solids and cocoa butter emulsion will stay stable for months. Solid milk chocolates will last nine months and dark chocolates will last for a year. Filled chocolates, such as truffles, will last about four months.

If you need to keep chocolates for a longer period of time, we recommend freezing them in an airtight container. When you're ready to eat them, allow them to thaw inside the container before enjoying. Opening the container before they thaw will expose them to the air and cause them to bloom and/or perspire.

And for maximum enjoyment, always eat chocolate at room temperature, especially truffles.

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Comments

October 7. 2008 05:31

Store chocolate in a cool, dry place in its original wrapping or wrapped in foil. Avoid storing chocolate in the refrigerator. Milk and white chocolates will keep this way for about a year. The darker varieties will keep for several years.Sometimes chocolate will develop white or gray "clouds" or "blooms" on its surface. This just means that the cocoa butter has separated. While it doesn't look pretty, the chocolate is still perfectly fine to use and if you plan on melting it, no one will ever know the difference.
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Dafny


<a href="http://www.widedriven.com">Guaranteed ROI</a>


Dafny United States

October 7. 2008 17:49

Thanks for the tips.  I always wondered how chocolate got that funny white coloring as it got older.  

Packaging Man United States

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