Subject: Storing Chocolate

Because chocolate is very sensitive to temperature and humidity, it needs to be stored between 15 and 17 degrees Celsius or 59 to 63 degrees Fahrenheit, with a humidity level of less than 50%. It should be stored away from other foods because it does tend to absorb other aromas.

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Chocolate should be wrapped or packed and stored in the correct temperature and humidity. The wrapping on chocolate should protect it from light and it should always be stored in a dark place. Cocoa butter crystals may form on chocolate that is left in the sun causing it to turn a grey color; this may also change the flavor slightly.

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When chocolate is stored improperly is may appear dull or have grayish-white streaks and dots on it, this is called chocolate or fat bloom. This occurs when the cocoa butter has separated, rising to the surface. It is cause from being stored where it was too warm or humid. This causes a slight change in the taste of the chocolate, but it is still usable.

Improperly stored chocolate may have a chemical or musty smell, because it does pick up the odors of other foods, this is from improper wrapping during storage.

Properly stored chocolate should be kept in a cool dry place, away from other aromas and out of heat and sunlight. When stored properly, cocoa and dark chocolate will last for many years.

However, white and milk chocolate should only be stored for about 10 months because of the milk solids they contain.

When purchasing chocolate for baking or cooking it is important to check it out, making sure the quality is what you are looking for, check these things:

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· Appearance, chocolate should appear smooth, glossy and unblemished.

· Aroma, chocolate should have a rich chocolatly smell, it should not be must or have the smell of any other food.

· Chocolate should break with a snap, it should not crumble, splinter or bend.

· The texture of chocolate should be smooth a velvety, not grainy or greasy to the taste, it should immediately melt in your mouth.

· You should not be able to taste the other ingredients in chocolate, with a rich, well-balanced and pleasing flavor, neither too sweet nor too bitter.

· After tasting there should be a pleasant chocolate taste in your mouth, not burnt.

Thank you,

Bill Anderson
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