How To Prevent The Chocolate In Your Kitchen From Going Bad

If there's one treat that makes almost anything better, it's chocolate. Sweet, creamy, and decadent, it's one of the most satisfying things I can sink my teeth into, especially after a hard day (or any day, really). If you're anything like me, you have a few types of chocolate (each with a different use) in the kitchen at any one time. However, if they're stored incorrectly, you risk your sweet treat going straight into the bin instead of your mouth, and nobody wants that.

Storing chocolate in a cool, dry place away from any direct sunlight is the best way to prevent it from melting or developing any other changes in texture or flavor. An environment below 70 degrees Fahrenheit, and less than 55% humidity, is ideal so that ingredients like cocoa butter remain solid. Your chocolate should also be in an airtight container or covered in plastic wrap to prevent it from oxidizing. (This will also prevent it from picking up pantry odors.) 

You might think that popping chocolate in the fridge will extend its shelf life, but you should only really do this if it's too hot outside. Refrigerating chocolate can actually make it bloom due to excess moisture and the sudden temperature change. So, if you need to pop it in the fridge, make sure it's tightly wrapped before it goes in.

The shelf life will vary slightly depending on the type of chocolate you have on hand. If you're storing milk chocolate, keep in mind that it contains dairy products. This makes it more prone to spoilage. There's also a bigger chance of it blooming if it is refrigerated due to its higher sugar content. Storing milk chocolate correctly will give you around six to 12 months to enjoy it. Dark chocolate (which must be made up of at least 50% cocoa) tends to have a better shelf life since it has a lower sugar and dairy content. It will stay fresh for up to two years, and shouldn't need to be refrigerated since it has a higher melting point than other chocolates.

For white chocolate (if we're counting it as real chocolate), you'll need to be quicker at demolishing your favorite block. This type of chocolate only lasts around four months when stored correctly. White chocolate has no cocoa solids, but contains more dairy and fat which means it is more sensitive to environmental changes; make sure you're keeping it in a stable place. Lastly, any filled chocolates like truffles or bonbons will last a few weeks to a few months depending on the nature of the filling. If the filling is perishable, you should keep the chocolate tightly wrapped in the fridge. So, remember: Most chocolates need a cool, dry place to last a long time. If you're worried about your chocolate spoiling, eating it quickly is probably your best (and most enjoyable) option.