Tasty, comforting and enjoyable; there are so many words that capture our love for chocolate. With Easter around the corner, how can you enjoy it to the fullest without wasting a morsel? Discover our tips for preserving its texture and taste, and ideas on enjoying it until the last bit.
Storage temperature
The ideal temperature to store chocolate is between 15 and 20°C. It’s best to avoid storing it in the refrigerator or freezer, because chocolate has a tendency to whiten. Whitening also occurs when chocolate has been heated at a high temperature. It’s distinguished between:
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Sweet Whitening
When the surface of the chocolate is exposed to condensation due to humidity in the refrigerator or freezer, the sugar crystallizes and forms a white, flecked layer.
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Fat Whitening
When heating the chocolate at a high temperature, the cocoa butter melts and separates from the rest of the ingredients, forming a white, streaky layer on the surface.
The whitening doesn’t affect the chocolate’s taste in any significant way. But given that it sometimes looks less than appetizing to eat as is, it’s best to incorporate it into recipes.
The Best Location
Like most foods, chocolate oxidizes when it comes into contact with air and light. It’s therefore best to store it in a cool, dry location, away from light and humidity. Of course, keep chocolate away from the sun or any other source of heat, to keep it from softening or melting.
The Importance of Wrapping
Chocolate has a tendency to absorb the odours that surround it. It’s therefore recommended to store the chocolate in its original wrapper, or in a bag with a watertight seal or an airtight container. The trick is to only unwrap the amount of chocolate you’re about to use.
Keeping Fresh in Summer
If it’s too hot outside and it’s best to store the chocolate in the refrigerator, ensure that it’s well wrapped to protect it from humidity and keep it from taking on any odours. During summer, it’s best to store it in a naturally cool place, like a basement or cold room.
Storage Duration
It depends on the type of chocolate. Dark chocolate, which is rich in cacao, keeps for 2 years, compared to 1 year for milk chocolate. White chocolate is more delicate; it keeps for 6 to 9 months, as do chocolates containing dried fruit and nuts.
What To Do with Whitened Pieces?
Chocolate is a base ingredient for many desserts. You can melt it and add it to a cake; mix it with cream to make a ganache; or mix it with milk or water to make a sauce or hot chocolate.
Quick Dessert
Use leftover chocolate to make mendiants. All you need to do is pour melted chocolate onto parchment paper into discs, and then garnish with dried fruits (raisins, apricots, etc.) and nuts (hazelnuts, almonds, etc.).
Looking for delicious recipes to cook your leftover chocolate with? Get inspired with these 3 ideas:
