Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

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

share|improve this question
I'm guessing in your stomach doesn't count as storage? – Joe Sep 17 '10 at 6:42

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).

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.