{"id":4330,"date":"2022-11-13T17:17:28","date_gmt":"2022-11-13T16:17:28","guid":{"rendered":"https:\/\/criolloquetzal.ch\/?p=4330"},"modified":"2022-12-01T11:30:47","modified_gmt":"2022-12-01T10:30:47","slug":"dark-chocolate-storage-shelf-life-spoilage","status":"publish","type":"post","link":"https:\/\/criolloquetzal.ch\/en\/chocolate-blog\/dark-chocolate-storage-shelf-life-spoilage\/","title":{"rendered":"Dark chocolate: Storage, shelf-life and spoilage"},"content":{"rendered":"

Dark chocolate (43% cocoa or more with no animal or vegetable milk)<\/h3>\n

It\u2019s one of those foods that you can find in most households, known and appreciated by all, but do we know how to store it, how long to keep it for and what to do when we find an unappealing, greyish-looking leftover bar?<\/p>\n

The experts at CriolloQuetzal<\/a> have compiled a list of what you should know about this subject so that you can get the most pleasure and avoid any waste.<\/p>\n

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How long can you keep dark chocolate?<\/h4>\n

Pretty much indefinitely, although there are 3 phrases which should be pointed out:<\/p>\n

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  1. The chocolate has a Best Before Date (B.B.D) This is a regulatory date imposed by legislation in the producing country. The flavour, smell and nutritional qualities of the chocolate will be optimal between 1-2 years after production.<\/li>\n
  2. After this date, you really shouldn\u2019t throw your dark chocolate away, it is perfectly edible: the smell only disappears after 3 years and the taste only after 5 years.<\/li>\n
  3. After 5 years, you can still use it, although it is in your interest to transform it. Melt it with fresh chocolate and put it in a mixture or grate it into shavings to decorate your pastries or other recipes.<\/li>\n<\/ol>\n

    When is dark chocolate not fit for consumption?<\/h4>\n

    Almost never! Dark chocolate that hasn\u2019t been attacked by mould, which is immediately recognizable on the surface, can be consumed almost indefinitely.<\/p>\n

    Mould can appear if it has been stored in a damp environment (kitchen or cellar), if it has been in contact with liquids (e.g. a drink or syrup that has leaked in a cupboard) or in contact with fresh or slightly processed foods like fruit paste in a box of sweets.)<\/p>\n

    Why has my dark chocolate turned white? What can I do?<\/h4>\n

    Dark chocolate with a layer of white film on the upper surface has been subjected to extreme or sudden temperature changes. The fats within have simply risen to the surface.<\/p>\n

    Dark chocolate with a slimy, whitish layer on one side or more is the result of being stored in an environment which is too humid. The sugar has started to melt and formed a thin, sticky surface.<\/p>\n

    In both cases, don\u2019t panic! Taste a little bit and if it\u2019s still good, eat it without hesitation.\u00a0 If it\u2019s a bit bland, use it for cooking.<\/p>\n

    In fact \u2013 how and where do I keep my dark chocolate?<\/h4>\n

    Simply in a cool, dry place without any direct sunlight.\u00a0 Technically speaking: in a cupboard, between 16-20 degrees Celsius with 56-60% humidity.<\/p>\n