If you purchase fine chocolate – say from a local chocolatier or from an online provider, and you don’t eat it all in the first few days, you’ll need to stash it somewhere. But what’s the best way to store chocolate?
If you find yourself needing to store chocolate, here’s what NOT to do:
* Don’t keep it in the open air. Close the box or keep it in an airtight container.
* Avoid light – especially direct sunlight. Best to keep it in a dark place such as a cabinet, pantry or drawer.
* Avoid humidity. Store chocolate somewhere dry.
* And NEVER store chocolate in a refrigerator. It’s not only unnecessary but will increase the level of humidity AND your chocolate will absorb the surrounding odors.(And I don’t see lasagna-infused chocolate becoming all the rage anytime soon.)
Bottom line: store chocolate in a dark environment in a temperature between 60 and 70 degrees Farenheit with a maximum humidity level of 50%.
Do these things and your chocolate should not only last weeks (or months) but it will maintain its freshness and flavor.
ChezSlaughter Chocolate of Shreveport-Bossier City, LA is a roving artisan chocolate company. We make chocolate confections from premium Belgian chocolate and handcraft artisan caramels and cookies such as Biscotti. We also offer chocolate workshops and chocolate-themed parties.