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February Is Chocolate Month

Chocolate Candy
Making Guide

Frequently
Asked Questions
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Design & Decorating/ Edible Supplies

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How To
Store Chocolate
&
A Few Tips & Tricks
For Working with Chocolate

 

Always store chocolate in a dry and dark place.This is an indispensable tool when working with chocolate. When preparing chocolate creations, room temperature and humidity levels play a critical role. The room temperature should not exceed 68-70° F, and the relative humidity level should be 50% or less. Eliminate unnecessary environmental issues, headaches and havoc with this handy little Indoor Humidity Monitor.


For best results, store at a temperature of 55°F to 68°F with a humidity level of less than 50%. We have a great indoor humidty monitor.

Don't store chocolate near anything with a strong smell. Chocolate absorbs odors very easily.

Store your product 4" off of the floor and 4" away from the walls to allow proper circulation of air around the chocolate products.

Look for the "Use By" date on the bottom of your Chocoley chocolate. Observe this date for ultimate freshness, but the chocolate will still be fine for a short time after that date.

NEVER refrigerate or freeze chocolate for long term storage.

Why? Because of condensation.


Only refrigerate or freeze chocolate (that is used for candy or dipping items) long enough to allow it to "set up".

Why? Because of condensation.

EXCEPTION: If you have made a product that because of whatever else is in the product is very perishable and requires refrigeration, tightly seal the container and have as low of humidity as possible in the refrigerator. You can put paper towels and small plates of baking soda in the fridge to help absorb some moisture. Be prepared for condensation on the chocolate. When you take the chocolate out of the refrigerator, do not open the container immediately. Bring sealed container to room temperature first to help avoid as much shock in temperature.
Give chocolate the time to acclimatize from its storing temperature to room temperature. Why? The best temperature to consume chocolate is from 64°F to 70°F. The chocolate will have a snap to it and will fully release the flavor and aroma.


Always avoid temperature shocks of more than 50°F.

Why? If you put warm chocolate (such as dipped items or molded chocolate) in the freezer, you can get thermal shock and the chocolate will crack. If you bring chocolate out of the freezer or refrigerator and the room is too warm, you may get a white sheen on your chocolate. The white sheen won't change the taste of the chocolate, but it won't look as good!

Some useful links on our site:

What to do if you're having problems with your chocolate

General information about working with chocolate