Foods that are higher than 10 percent in moisture are not good candidates for long-term storage with an oxygen absorber. Moisture content is important when we are trying to determine if it is safe to store food in a reduced oxygen environment. What is the moisture content in chocolate? Temperature is critical to extending the shelf life so keep that chocolate cool or frozen. What is the best way to store chocolate to achieve the longest shelf life?Ĭhocolate can be safely stored in an airtight container with an oxygen absorber or vacuum-sealed to extend the shelf life. A plain milk chocolate bar will maintain quality much longer than a Snickers will. The candy bar shelf-life is limited to the ingredient with the shortest shelf life.
Plain chocolate will store longer than chocolate that has nuts in it due to the shorter shelf life of nuts. I leave the chocolate bars in the original packaging and place them in a bucket. I take advantage of the after-holiday clearance sales to stock up on chocolate bars. I usually store my chocolate chips in the original bag inside of a secondary bucket to protect them from environmental conditions.īulk chocolate chips can be packaged in Mylar or in a mason jar with an oxygen absorber or vacuum-sealed. They can be used in baked products, melted down for dipping, and eaten straight out of the bag. I love storing chocolate chips because they are incredibly versatile. Taste test studies demonstrate a palatable difference in flavor after 6 years of age. It has a manufacturer-recommended shelf life of only a couple of years, but the actual shelf life is many years, some claim it may have an indefinite shelf life. Which varieties of chocolate have the longest shelf life? Cocoa PowderĬocoa powder is the best option for long-term storage. Both the taste and texture of the chocolate deteriorate.
The result is an unappetizing gray coating when they recrystallize on the surface. Moisture draws the sugar crystals to the surface where they dissolve. Humidity-Induced BloomĬhocolate that has been exposed to humidity will also bloom but this type of blooming damages the chocolate. While heat-induced bloom does not affect the flavor of the chocolate, the appearance is unattractive. The recrystallizing effect is known as bloom. The heat causes the cacao butter to crystalize and rise to the surface. Heat-Induced Bloomīloom may appear on the surface of the chocolate that has been exposed to warm temperatures. The bloom may affect both the appearance and the taste but is not dangerous. Improper storage conditions may result in “blooming” that appears as streaking or dusting on the surface of the chocolate. How do improper storage conditions affect chocolate?Ĭhocolate needs to be protected from both heat and humidity to achieve the longest shelf life.
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