The Only Way You Should Store Chocolate, According to a Food Scientist

Listen up, my fellow sweet tooths. Here's the right way to store your stash of chocolate.

Simply Recipes / Marta Rivera

The one thing I always have in the house is chocolate. From chocolate chips to candy bars, I keep my kitchen stocked with this baking/snack essential. However, when I'm not planning to bake for a while, I'm unsure whether it's OK to leave the precious chocolate in the pantry or if I should store it in the refrigerator or freezer instead.

I figured a food scientist would know, so I checked in with Sara Bratager, Senior Food Safety & Traceability Scientist at the Institute of Food Technologists. "The guidance for storing unsweetened baking chocolate doesn't differ from other types of chocolate, such as milk chocolate and dark chocolate," she says. "You should keep your chocolate in a dark place at room temperature—65°F to 70°F—with a humidity level of 50% to 55%."

The pantry is a good option. "Storing in a dark place like a pantry prevents light exposure, which could potentially cause the chocolate to lose flavor, while the right temperature and humidity levels help keep the cocoa butter and cocoa solids stable," Bratager explains.

How To Store Chocolate Once It's Been Opened

Once you've opened baking chocolate, it often has a flimsy foil wrapper; it's a good idea to find another way to store it.

"Unless the original packaging is airtight, you should move your chocolate to a different, airtight container," Bratager suggests. "Exposure to oxygen can cause the baking chocolate to lose flavor." Keeping it in a sealed container can also prevent your chocolate from picking up odors from other foods that are stored nearby.

You might be tempted to stash baking chocolate in the fridge or freezer if you aren't going to use it, but Bratager says it's best to avoid cold temps, adding that freezing chocolate does not extend its shelf life. If you must store chocolate in a refrigerator or freezer because it's warm or humid, it's necessary to use an airtight container.

Simply Recipes / Ghiradelli

What Is Chocolate Bloom?

When chocolate is chilled and then brought to room temperature, it develops moisture, which can cause it to bloom—a white or gray dusting that happens when the fat or sugar in chocolate separates and rises to the surface.

Bratager assures that while bloom is visually unappealing, it doesn't make the chocolate unsafe to eat. More good news: Bloom can be fixed by melting and then re-cooling the chocolate, as it will re-absorb the fat and sugar that caused it in the first place. "To prevent bloom, make sure the chocolate doesn't get too warm or experience extreme fluctuations in temperature," she advises.

How Long Does Baking Chocolate Last?

If stored properly, baking chocolate can last for as long as two years, which is at least twice as long as dairy-laden chocolate. "Chocolate with milk added has a shorter shelf life, as its milk fat oxidizes and becomes rancid faster than cocoa butter," Bratager explains.

Baking chocolate might last even longer, but quality and taste can suffer. "It can begin to have off-flavors after the two-year mark, so it's best to use it within that time frame." I know one thing: In my house, that absolutely won't be an issue.

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