Of course, our chocolates never contain any preservatives or additives, so be sure to eat them while they’re fresh!
We include a “best by” date (approximately 4-6 weeks – depending on the flavour additions) that will ensure that your chocolate eating experience is the best it can be.
If you can resist the temptation to eat them straight away, below are our suggestions for keeping your chocolates at their best.
tips for storing your chocolates
If you can avoid it, don’t refrigerate. Chocolate absorbs odours of whatever’s in the refrigerator. Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolours the chocolate (which has no effect on flavor, but doesn’t look very appealing).
So instead of the fridge: Store it in a cool, dry place. When chocolate is kept at a consistent temperature below 21°C (ideally between 12 and 18°C), and at a humidity of less than 55%, the emulsion of cocoa solids and cocoa butter will stay stable for months.
But even in a cool, dry place seal your chocolates in an airtight and light-proof container, because:
- cocoa butter picks up the smell of whatever’s around it
- oxygen causes oxidisation that changes the flavours (and not in a good way!)
- sunlight and artificial light may cause changes in flavour just as oxygen does.
hot weather and longer term storage
Sometimes, you have to refrigerate. Summer’s hot, and not everyone has air conditioning. But before you put chocolate in the fridge, first wrap it tightly (vaacum packing is ideal if you have that option) to protect against odours and condensation, then seal it in an airtight container.
When you take it out, let it come back to room temperature before unwrapping.
This will keep your chocolates edible for anywhere from three to six months.
if you need to store it even longer
For durations of six months to a year, the freezer is your best bet.
Follow the instructions above for placing your chocolates in the refrigerator. After a full 24 hours move the container from the fridge to your freezer (this avoids temperature shock, and helps preserve texture).
To remove from the freezer — just reverse the steps – Move the chocolate from the freezer to the fridge and wait a full 24 hours. Then remove from the fridge and let come to room temperature before you finally unwrap it.