Is it better to store chocolate in the fridge or at room temperature?

What is the best way to store dark chocolate to preserve chocolate and flavour?

Best Answer

Chocolate should be stored in a cool, dry area whenever possible. A cold basement or wine cellar is perfect.

Moist environments, including the refrigerator, can cause the chocolate to bloom. This is when the cocoa butter separates and you start to see a white film at the top. It's actually still safe to eat this way and won't even affect the flavour much, it just looks a little odd.

That said, even tempered chocolate (i.e. baking chocolate squares) will melt at hotter room temperatures, so if the air is humid or you're in a hot climate, you'll typically want to refrigerate. Also, if you've just melted the chocolate to make a coating and haven't tempered it, then you must refrigerate it as it will melt even at colder room temperatures.

Otherwise, it's best not to refrigerate. It will generally keep for a year or more at 55-60° F (about 13-15° C).

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Quick Answer about "Is it better to store chocolate in the fridge or at room temperature?"

For best results, store boxed chocolates at a moderate room temperature. The ideal temperature for storing chocolates is generally between 60° and 70° Fahrenheit — much warmer than that, and the chocolates' texture and appearance can begin to suffer.

Is chocolate better cold or room temperature?

Chocolate should always be stored in a slightly cool, dry, dark place such as a cupboard or pantry at temperatures less than 21C (69.8F) to ensure the quality isn't compromised,\u201d the company confirmed.

Can you store chocolate at room temperature?

The perfect place to store your chocolate is in a dry, cool, and dark place. Ideally, the temperature should be consistently around 15\xb0C to 18\xb0C (59\xb0F \u2013 64\xb0F). The relative humidity needs to be below 55%. If kept in these conditions, the state of chocolate can stay unchanged for months, sometimes even years.

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