One of the questions we are getting more frequently is about the shelf life of our chocolate bars and optimal storage conditions.  It is easier to think about this from two perspectives: 1) sealed chocolate bars and 2) opened chocolate bars.    

Sealed chocolate bars: Since the chocolate in our bars has undergone a tempering process to harden correctly, the chocolate bars are shelf stable so long as they remain in temper.  To be clear, by “shelf stable” we mean the bars will remain fresh and flavorful, and retain a shinier appearance and a crisp snap.  The most common sign that chocolate has gone out of temper is “bloom.” The most common form of bloom you will see is “fat bloom” where the chocolate has been allowed to get too warm, causing the cocoa butter to temporarily separate from the chocolate solids before it cools and rehardens.  Often this creates a beautiful swirl pattern throughout the chocolate bar.  While it is harmless from a food safety standpoint, a chocolate bar that has bloomed will progressively loose its hardness over time and should be consumed sooner than later.    

Opened chocolate bars: Heat, humidity, oxygen (i.e., oxidation), and strong odors are the main concerns for opened chocolate bars.  Here is a common list for general best practices regarding chocolate storage:

• Store in a cool and dry place free of humidity
• Store somewhere below 75°F
• Keep away from heat and direct sunlight
• Keep away from strong odors

For longer term storage, consider cold storage such as a freezer.  While it is probably unnecessary, we place sealed chocolate bars in plastic freezer bags.  To thaw, place the chocolate bar into a refrigerator overnight to allow it slowly warm up.  This will minimize the risk of condensation forming on the chocolate, which could cause “sugar bloom.”  Sugar bloom is the result of condensation drawing the sugar to the surface of the chocolate.  It creates a splotchy look similar to mold and a rough texture, but is safe to eat.