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Chocolate-hazelnut spreads are said to have a relatively long shelf life even after being opened, e.g. 12 months for regular jars on the official FAQ for Nutella.

However, I personally find that once it's been opened, a spread's taste will worsen after just a few weeks, even with the jar closed again. That is on the order of a good-quality spread now feeling like a low-price one.

I believe I've observed this many times, with various spread brands and in various places (other people's homes, etc.).

I am under the impression that it's more specifically the surface of the paste that has degraded flavor and that it has to do with it being in contact with air.

Am I mistaken in thinking that the flavor of an opened chocolate spread quickly degrades, and if not, is it because of the air in the jar?

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  • Can you please elaborate how you store the open jar?
    – Stephie ♦
    Commented Jun 8 at 8:47
  • A shelf in my living room, no direct sunlight, temperature may vary e.g. warmer in summer, down to 16-18°C at night in winter. Edit: and of course with the lid on it.
    – Nahoj
    Commented Jun 8 at 13:24
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    If your winter nights are as high as 16–18°C, then it might help for you to spell out how your hot summer days are!  (Where I am, not every summer day reaches 16°C, and no winter or spring days do…)
    – gidds
    Commented Jun 8 at 22:32
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    I live in France. During winter I have heating which I'll set to somewhere between 19-22°C during the day, and a couple degrees lower at night. During summer, I don't have air conditioning in my living room so temperature may range 20-35°C. My question applies to winter too.
    – Nahoj
    Commented Jun 9 at 4:57
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    Almost certainly oxidation to some extent, though there are antioxidants in the form of emulsifiers added to nutella. Bit of a complex question though as there are a bunch of things that go into taste perception, such as texture, which could play a role here.
    – bob1
    Commented Jun 10 at 0:07

1 Answer 1

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I think it's more like the makers do cheat by keeping the good tasty flavor ingredients limited to the top 20% of the jar.

I have noticed the same with Nutella. The first dozen of spoons are rich in hazelnuts aroma, but when I get to a certain depth it just turns into a flat tasting choclate over saturated with sugar.

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  • Nutella, like similar spreads, is made in large homogeneous batches and jars are filled from that. Only a single filling nozzle is used. It would not be possible to put the “good tasty flavor ingredients” in a particular part of the jar.
    – Sneftel
    Commented Oct 15 at 15:45
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    @abdou I have to say I don't believe in your explanation either, but I thank you for making me not alone in having that experience! :)
    – Nahoj
    Commented Oct 15 at 19:22

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