How to store chocolate!
Chocolate is a delicate ingredient that can last a long time—IF stored properly and not immediately eaten. Whether you’re stocking up on baking chocolate or saving an artisan bar for a special occasion, temperature, moisture, and odors can all affect its flavor and texture.
At The Lakehouse Bakery, we work with high-quality Belgian chocolate every day, so we know how important proper storage is! Here’s everything you need to know to keep your chocolate fresh and flavorful.
🍫 Why Does Chocolate Go Bad?
While chocolate doesn’t spoil like dairy or produce, improper storage can cause it to become grainy, dull, or take on strange flavors. The biggest culprits are:
❌ Heat & Humidity – Can cause chocolate bloom, that white, dusty appearance on the surface.
❌ Moisture – Leads to grainy textures and changes the chocolate’s structure.
❌ Strong Odors – Chocolate absorbs odors from nearby foods (like onions, coffee, or garlic!).
🍬 The Right Way to Store Chocolate
✅ Keep it cool, dry, and dark – Store chocolate at 60–70°F in a dry place, away from direct sunlight. A pantry or cupboard works best.
✅ Use an airtight container – Keep chocolate sealed so it doesn’t absorb surrounding flavors.
✅ Avoid refrigeration if possible – Fridges can cause condensation, which affects texture. If necessary, wrap chocolate tightly before chilling.
✅ Freezing? Do it right! – If you need to store chocolate long-term:
• Wrap it well in plastic wrap and an airtight bag.
• Let it thaw gradually in the fridge before bringing it to room temp.
Chocolate is at its best when stored properly—but it’s even better when you enjoy it in a delicious treat!
As always, I love hearing your baking questions and successes—reply to this email or stop by the bakery to share your stories.
Until next time, happy baking!Chef Keegan and the LHB Team
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