How to Store Chocolate: Tips for Keeping Your Chocolate in Good Condition

Do you love chocolate? Who doesn’t, right? The sweet, creamy flavor is hard to resist. But did you know that how you store your chocolate can affect its flavor and texture? We will discuss the best ways to store chocolate so that it stays in good condition. We’ll also talk about how long chocolate lasts when stored properly. So whether you’re a chocoholic or just like to have some on hand for occasional treats, read on for tips on how to store chocolate!

Can Chocolate Spoil?

Chocolate lovers might be surprised to learn that chocolate can actually spoil. Chocolate is made from cocoa beans, which contain a high fat content. When cocoa beans are fermented and dried, they are ground into a paste called cocoa mass. This cocoa mass is then combined with other ingredients, such as sugar, milk, and flavorings, to make chocolate.

The cocoa fat is what makes chocolate susceptible to spoilage. When chocolate is exposed to oxygen, the fats can oxidize and turn rancid. This process changes the flavor of the chocolate and makes it taste bitter. Chocolate that has gone bad will also have a dull appearance and a texture that is hard or crumbly.

There are different types of chocolate, and each type has its own spoilage concerns. For example, milk chocolate contains milk solids, which can go bad and cause the chocolate to spoil. Dark chocolate has a higher percentage of cocoa mass, which makes it less susceptible to spoilage than milk chocolate. However, dark chocolate can still go bad if it is not stored properly.

Should I Store Chocolate in the Refrigerator?

You might have heard that you should store chocolate in the refrigerator to keep it from spoiling. While this is true, there are some pitfalls to refrigerating chocolate.

First of all, chocolate can pick up other flavors from food that is stored in the refrigerator. This is because chocolate is porous and absorbs odors easily.

Secondly, chocolate can develop a white film on the surface. It is not harmful, but it does affect the appearance of the chocolate.

Finally, storing chocolate in the fridge can cause it to become hard and difficult to bite into.

You can freeze chocolate, but this is not recommended because it can cause the chocolate to become brittle and break easily. It can also absorb odors from the freezer, so be sure to keep it in an airtight container.

If you do decide to store your chocolate in the refrigerator, be sure to wrap it tightly in foil or plastic wrap to prevent it from picking up other flavors. Better yet, store it in an airtight container. Also, make sure to bring the chocolate to room temperature before you eat it so that it is soft and creamy.

What is that White Stuff on My Chocolate?

If you’ve ever noticed a white film on your chocolate, don’t worry – it’s not mold! The white stuff is called “bloom.” Bloom is not harmful, but it does affect the appearance of the chocolate.

See also  Cooking with Bean Flours

There are two types of bloom: cocoa butter bloom and sugar bloom. Cocoa butter bloom happens when chocolate is stored at a temperature that is too warm. The cocoa butter melts and rises to the surface, where it cools and hardens. This type of bloom is usually not noticeable until the chocolate has been stored for a long period of time.

Sugar bloom happens when chocolate is stored in a humid environment. The moisture from the air causes the white sugar crystals in the chocolate to dissolve and rise to the surface. Sugar bloom can also happen if the chocolate gets wet. When the sugar blooms, it dries and forms a white film on the surface of the chocolate.

Chocolate Storage

Now that we’ve talked about some of the things that can go wrong when storing chocolate, let’s talk about how to store it properly. The best way to store chocolate is in a cool, dark place. The ideal temperature for storing chocolate is around 68 degrees Fahrenheit. If your home is too warm, you can store chocolate in the refrigerator, but be sure to wrap it tightly in foil or plastic wrap to prevent it from picking up other flavors. Cold chocolate is hard to bite into and may have a fat bloom.

Keep your chocolate out of direct sunlight and in a dry place. The warmer the temperature, the more likely your chocolate will melt and will shorten the shelf life of your chocolate.

Chocolate should also be stored in an air-tight container. This will help to keep the chocolate from drying out and prevent bloom from happening.

When you store chocolate bars, be sure to break them into smaller pieces. This will help them to last longer and prevent them from breaking when you bite into them. Be sure to save only good chocolate because cheap chocolate can have additives that can cause the chocolate bar to spoil faster.

Finally, make sure to store chocolate away from other foods with strong odors. Chocolate is porous and absorbs odors easily, so you don’t want it to pick up the smell of onions or garlic.

How Long Does Chocolate Last if Stored Properly?

  • Dark chocolate: 18 months
  • Milk chocolate: 12 months
  • White chocolate: Up to six months
  • Chocolate with nuts: Two months

Remember, these are just guidelines. Chocolate can last longer if it is stored in a cool, dark place. But if you notice that your chocolate has bloomed or developed an off-flavor, it’s best to throw it away.


Storing chocolate properly is important if you want to keep it in good condition. By following these tips, you can be sure that your chocolate will stay fresh and delicious for months to come.

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13 thoughts on “How to Store Chocolate: Tips for Keeping Your Chocolate in Good Condition”

  1. I still have some premium homemade fudge in the freezer that was given to me last Christmas…. It is still premium….Also, I keep Hersey’s dark chocolate in the freezer and I don’t find any loss of quality after some months. I take it out and shatter it on the counter before opening it… I like it just out of the freezer.

  2. Matt in Oklahoma

    Why bother with a 1 year feel good ordeal? Money can be better spent elsewhere IMO. The day after a storm chocolate can still be had but batteries are gone. There is a guy who has LTS canned his and didnt have great results after several years of storage, i’ll see if I can find his posted results and pictures.
    Look at LTS items like coco powder and honey etc and play with some ranger pudding style mixes for the fix.

  3. Chocolate has always been my favorite energy giving food. I always pop it into my mouth, whenever I’m down. It gives me instant energy.

  4. As a young Marine I hoarded the “tropical chocolate bars” which occasionally came packed in the “Ration, Combat, Individual” of the Vietnam era. My father told me that during WW2 in the Pacific Theatre that tropical chocolate bars were valued as a treatment for the type of dysentery which unfortunately becomes frequent during field operations when mess gear is improperly sanitized. The correct method for cleaning mess gear in the field is contained in

    An interestig historyn of the tropical chocolate bar is on the Hershey company archive at

    A noteworthy description of the C-Rat choclate bar is:

    “The standard chocolate bar, which melted readily in summer heat could never be adapted to being carried in a soldier’s pocket. In addition, it was thought to be too tempting in taste to be used as an emergency ration to be eaten only when on the verge of starvation. Captain Logan explained his requirements: a bar weighing about four ounces, able to withstand high temperatures, high in food energy value, and tasting just a little better than a boiled potato.”

    I can testify personally to its lack of excitment, when eaten alone, however, when combined with the instant coffee packet, sugar packet, and non-dairy cream substitute which comes in the C-ration, and crushed into a canteen cup of boiling water heated with shavings of C4, when the monsoon rain is running off your M1 helmet and under the neck of your poncho, when you are hunkered down in your 81mm mortar pit, in the dark, is pure heaven!

    The Hershey narrative continues on:

    ” It has been estimated that between 1940 and 1945, over three billion ration units were produced and distributed to soldiers around the world. In addition to the individual bar, Hershey Chocolate produced a three pack of the four ounce bars intended to furnish the individual combat soldier with the 1,800 calorie minimum sustenance recommended each day.
    In 1943, the Procurement Division of the Army inquired about the possibility of obtaining a heat resistant chocolate confectionery bar with an improved flavor. After a short period of experimentation, Hershey’s Tropical Chocolate Bar in both one and two ounce sizes was added to the list of war production items. This bar was destined to exceed all other items in the tonnage produced and along with the Field Ration D bar, became part of Hershey Chocolate’s history. In July of 1971, Hershey’s Tropical Chocolate Bar went to the moon with Apollo 15 astronauts.”

    Thanks for the memories!

  5. Having eaten 10 year old M&M’s found under the couch. I don’t think sorage is that big of a problem for chocolate. Keeping them uneaten for any length time is the problrm

  6. Hello, I’m very interested in knowing the end result of FoodSaver storage. Has anyone tried removing all the air from the chocolate and storing it for a year or two or more?

    1. We’ve been using a Food Saver to store chocolate, nuts, pancake mix, etc. with very good results. Nuts, in particular, actually taste fresher than when we put them in the jar and sealed it. That’s probably because there is no moisture in the jar to cause the nuts to soften and without oxygen, the oil in the nuts doesn’t become rancid. We’ve stored chocolate chips this way and they were fresh after more than a year — I don’t think we ever stored them longer than that.

      1. I also foodsave my chocolate candies because of access to a Russel Stover outlet. I freeze the pecan caramel clusters and have not had a problem. Although they are eaten within 6 months time. Having been able to keep them around any longer.

  7. So whatever happened in the chocolate chips freezer test just bought 25 lbs of 60% dark Ghirardelli and live in the desert no air conditioning help this impulse buyer . Going to pack them in half gallon Mason jars for freezer

  8. I just opened a bag of red banner milk chocolate walnuts california-grown 6 oz bag it has a thicker plastic vacuum seal on top the best by date was 11/22/18.
    No discoloration or loss of flavor this bag was given at a food bank here in Antioch California it is a Raley’s product

  9. recently discovered a large bag of Toll House Milk Chocolate Morsels
    in my pantry with a best by Dec2018 date. Bag is unopened can i still bake with this? I want chocolate chip cookies.

    1. Smell and taste them. If they smell or taste rancid, then no. Otherwise, they should be fine to bake with. It’s possible they’ve become oxidized, which might affect flavor and texture.

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