Asked Questions
Solid chocolate products will maintain their freshness if well wrapped and stored in a cool, dry place (55 - 60 degrees F).
Cocoa is considred a non-perishable item which should maintain freshness if stored at room temperature in a tightly sealed container.
How Long Should I Keep Chocolate?
The shelf life of confectionery products is generally a year. Ingredients such as nuts will shorten the shelf life. Products kept beyond recommended shelf life may have flavor loss or texture changes.
What Is That White Stuff On My Chocolate?
Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75 degrees will cause chocolate to melt. The cocoa butter can rise to the surface and form a grayish discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Neither "bloom" affects the quality or flavor of the chocolate and, once melted, the chocolate will regain its original color.
While refrigerated chocolate is certainly safe to use, we don't recommend it. Chocolate kept in the refrigerator may "sweat" when brought to room temperature and may not melt properly.
