Maintaining Fresh Chocolate Flavor

This is a New York's news story, published by Wired, that relates primarily to Kreuther news.

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Entertainment

Does Chocolate Go Bad? How to Store It, Freeze it, and Ship It

Summary

Nutrition label

73% Informative

The world's best chocolate makers often ask that you eat their bonbons within mere days of when they were produced.

A chocolate bar generally won't “go bad” the way fruit goes bad.

Over time, temperatures above 70 degrees Fahrenheit or an ambient humidity above 50 percent will begin to separate out the fats and sugars in chocolate.

New York's Kreuther , whose pie bonbons were among our favorite fruit-filled confections, allows for a few week's grace at 68 degrees .

If you're keeping your bonbons longer than a week, a fridge or wine cooler is your best bet for keeping chocolate flavors fresh and potent.

White mottling on the surface of chocolate usually denotes “sugar bloom,” which means the chocolate has been subjected to high moisture and sugar has risen to the surface.

If you see gray-white streaking, it may denote “fat bloom” meaning the chocolate's fats have separated from the cocoa butter inside the chocolate.

Less-than-fresh nuts within the chocolate may also release their fats and cause the same visual effect.

VR Score

Informative language

Neutral language

Article tone

informal

Language

English

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Offensive language

not offensive