Out of the five types of chocolate; semisweet, unsweetened and bittersweet will remain perfect when kept in a dry, dark and cool place where temperatures don’t exceed 75’ for a few months providing they are wrapped well.
When your home, pantry or storage area temperatures increase these types of chocolate should then be refrigerated. There really isn’t any need to freeze dark chocolates unless you receive a bulk amount that couldn’t possibly be eaten or used within a four month period.
White and milk chocolate on the other hand have a much shorter shelf life. Many ingredients that create its make-up especially milk will cause these chocolate types to deteriorate more quickly than dark chocolate. White and milk chocolates will last for 2-3 months in the refrigerator if wrapped well. Cover chocolate with foil and place in an air-tight plastic storage bag then refrigerate.
The properties of chocolate; is affected by changes in temperature. Although you can’t control how quickly it will freeze you can adjust how it thaws. The best way to thaw chocolate is to do it slowly to prevent it from blooming or having bloom.
What is bloom?
Bloom is when chocolate us unwrapped after being frozen and left out to get to room temperature. Doing this, causes drops of condensation to form on the chocolate as it thaws. These drops of condensation absorb back into the surface of the chocolate leaving a gray film over the top of it once it reaches room temperature.
This gray look over the chocolate surface is called bloom. It gives the chocolate a very unattractive and unappetizing look. The chocolate will still taste the same and is safe to eat even when it blooms.
What to prevent bloom?
All you have to do is leave the chocolate that has been removed from either the refrigerator or freezer to remain completely wrapped allowing it to thaw or reach room temperature. Doing this will prevent the condensation from forming and leave the chocolates looking exactly as they did when stored.
Enjoy your chocolates and its appearance now or later!
© 2013 Beverly Mucha / All Rights Reserved
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