How long does Chocolate last and how should I store them? (2024)

FAQs

How long does Chocolate last and how should I store them? ›

As a general rule, refrigerating chocolate can extend its shelf life by at least 25%, while freezing can prolong it by 50% or more. Place the original box in a heavy-duty plastic freezer bag, seal it tightly and then refrigerate for up to one year, or freeze for up to 18 months for best quality.

Generally, dark chocolate tends to last longer than milk or white chocolate due to its lower moisture content and higher cocoa content. Dark chocolate usually will retain its full flavor for about 1.5 to two years at room temperature, and milk chocolate and white chocolate for about one year.

So instead of the fridge: Store it in a cool, dry place. When chocolate is kept at a consistent temperature below 70°F (ideally between 65 and 68°F), and at a humidity of less than 55%, the emulsion of cocoa solids and cocoa butter will stay stable for months.

To make it to its one- and two-year anniversaries, the chocolate must be stored in a cool, dry place. If the package of candy is opened, cut the shelf life in half to one year for solid dark chocolate and six months for solid milk chocolate, Detwiler says.

Dark chocolate, with its higher cacao content, can be good to eat for as long as three years past the best before. Due to their high milk contents, milk and white chocolates might not last as long as dark, but their longevity is still nothing to sniff at — you can expect to get another 8 months or so out of it.

The best place to store chocolate is in a cool, dry, and dark environment, like a pantry or cupboard. You'll want to store it away from heat, moisture, and light. Chocolate thrives at room temperature and low humidity levels, ideally between 65 and 68 degrees Fahrenheit, and less than 55 percent humidity.

It's still edible, and it won't “go bad” just because it's refrigerated. However, you should know that chilling it will change the taste and texture of even the highest quality chocolate. Cocoa solids and cocoa butter need a consistent temperature to remain stable.

As a general rule, refrigerating chocolate can extend its shelf life by at least 25%, while freezing can prolong it by 50% or more. Place the original box in a heavy-duty plastic freezer bag, seal it tightly and then refrigerate for up to one year, or freeze for up to 18 months for best quality.

For best results, store chocolate in a cool, dry place. Avoid direct sunlight or areas of high humidity. 3 If you store your chocolate in the pantry or cupboard, make sure to choose an area away from heat sources such as ovens and dishwashers.

Chocolate is sensitive to both temperature and humidity. At higher temperatures, the cocoa butter in chocolate can melt. This leads to a loss of the crisp texture and complex flavour profiles that define our chocolates.

What makes chocolate go bad? ›

Chocolate does not spoil in the same way that perishable foods do, but its taste, texture, and appearance may change over time due to factors such as sugar bloom or fat bloom. These changes do not make the chocolate unsafe to consume, but they might affect the overall quality and enjoyment of the product.

The true shelf life on chocolate depends a lot on how it is stored and what type of chocolate we are talking about. For instance, if a chocolate bar is stored in the pantry it will last for 2-4 months - but if stored in the refrigerator it lasts for 4-6 months BEYOND its printed date.

Your goal when storing chocolate is to keep it below the softening point to preserve the temper. If your home is equipped with air conditioning or central air, make sure your thermostat is not set above 75°F, and keep it in a cool dark place in your house.

If the chocolate has been stored properly in a cool, dry place away from sunlight and moisture, it may still be safe to eat even if it is 2 years past its expiration date. However, if the chocolate has a rancid smell, a discoloured appearance, or a strange texture, it is likely spoiled and should not be consumed.

Chocolate bloom might look unappetizing, but it's completely safe to eat. That doesn't mean you'll want to eat it, though, as flavor and texture can both be compromised. “Bloom usually strips the chocolate of some of its most pleasing qualities,” says Laiskonis.

Remember that good dark chocolate has a shelf life of two or more years if left unopened, so unless you have reason to believe the chocolate has gone bad—if it doesn't smell right or looks like something is off—rest assured that chocolate is just fine to eat or bake with.

While you can eat chocolate well after the date on the wrapper, the general shelf life is two years for dark chocolate and six months to a year for milk and white chocolates. To help extend its life, keep your chocolate in stored in an air-tight container.

For example, if you're keeping your favourite milk chocolate bar at room temperature, it could last up to a year if stored properly. On the other hand, dark chocolate has a longer shelf life of up to two years; this is because cocoa butter helps preserve it better than milk powder used in milk chocolates.

Proper storage can greatly extend the shelf life beyond the expiration date, with unopened Hershey's Milk Chocolate Bars potentially lasting one to two years under optimal conditions.