Summer heat is chocolate’s silent enemy. At Let’s Chocolaat, we’ll explain exactly how to store chocolate in the summer so that it retains all its flavor, texture, and aroma, whether it’s in bar form, as a coating, or as cocoa powder.
Chocolate is a food made from an emulsion of cocoa butter, sugar, cocoa solids, and, in some cases, milk. Its melting point is around 32–34 °C, which means that in the summer, it literally melts in your hand.
But when temperatures rise, two phenomena occur that compromise its quality, although they are not harmful to our health:
- Fat bloom: The cocoa butter migrates to the surface and recrystallizes, leaving a whitish or grayish layer. The chocolate is not spoiled, but it loses its shine and melt-in-your-mouth texture.
- Sugar bloom: caused by moisture condensing on the surface. The water dissolves the sugar and, as it evaporates, leaves a grainy crust. It occurs especially when chocolate is taken in and out of the refrigerator without following the proper procedure.
Chocolate’s ideal storage temperature ranges from 16 °C to 20 °C. Naturally, in the summer, temperatures far exceed this range. That’s why we at Let’s Chocolaat recommend a few strategies for preserving this culinary delight.
Store the chocolate in the refrigerator
- Use an airtight container .
- Before storing the chocolate, wrap it in plastic wrap to create an extra barrier against moisture and outside odors.
- Optionally, place a sheet of paper towel inside to absorb excess moisture.
- Keep chocolate away from foods with strong odors. Cocoa absorbs odors. Aged cheeses, cured meats, onions, or spices can transfer their odor to the chocolate even if it is sealed.
- Always in the crisper drawer or the center section: these are the areas with the most stable temperature (between 4 °C and 8 °C) and the least fluctuation when opening and closing the door.
- Never in the door or near the freezer: the temperatures vary too much.
How to Properly Take Chocolate Out of the Refrigerator
This step is just as important as storing it properly. If you open a cold container in a warm, humid environment, condensation will form immediately on the surface.
Here's how to do it:
- Take the sealed container out of the refrigerator.
- Let it sit for 30 to 60 minutes at room temperature without opening it.
- After that time has passed, the chocolate will have acclimated properly, and condensation will not form on the surface when you open it.
At At Let’s Chocolaat , we select the best chocolates for you. Discover our wide range of hot chocolate, chocolate bars, bonbons, and truffles—all delivered to your door in less than 72 hours.
