Do Not Store Chocolates

It is best to buy fresh made gourmet chocolates and eat them soon after opening.

You received a big beautiful box of chocolates as a gift. You stored it in the refrigerator, and when you were ready to enjoy this gift – the sweets had a hazy tinge and crystal bumps. When chocolates are subjected to variable temperatures the exterior looks chalky and not appetizing. Also "fat bloom" occurs when the temperature of chocolate goes up and down. Cocoa butter in the chocolates melts and re-solidifies. This re-solidified cocoa butter produces the "bumps", or fat bloom.

Chocolates that are exposed to damp and wet conditions develop "sugar bloom." Humid conditions will condense the surface of the chocolate and dissolve the sugar. When they are dry the sugar will re-crystallize and will look hazy.

Again buy fresh made chocolates; not stored; and eat them soon after opening the package. But if you must store your chocolates, here are some tips.

-If stored properly chocolates may last for a few weeks.
-To preserve the flavor and quality it must be kept in a cool, dry, well ventilated place with little variation in temperature and humidity.
-Don’t store chocolates above refrigerator or stove.
-Store chocolates in an air tight container.
-Chocolate easily absorbs flavors and odors –DO NOT store near chemicals, perfume, air fresheners, cleaning products or any thing else that you don’t want your chocolate to taste like.