Does chocolate go bad? (Guide to How Long Chocolate Lasts) (2024)

Several times a month people ask me how long and where they should store their new purchaseschocolate barsor box of chocolates. I always recommend storing them in the same place you store the spices, even if you shouldn't store them with the spices (the chocolate can absorb that flavor over time).

But if you find yourself with old chocolate (or just old chocolate), how do you know when it was acquired?Alsooud?

So in this article, you'll learn the reasoning behind my cool and dry advice, and why it doesn't matter if you keep your Charleston Chews & 3 Musketeers in the freezer. Read on to find out why, pluswhen each type of chocolate expiresInhow to store chocolatesaw itnever goes bad.

Does chocolate go bad?

As a general rule, chocolate doesn't really spoil. Because it contains fat, it could theoretically spoil, but cocoa butter (the fat from the cocoa bean) has an incredible shelf life. Therefore, chocolate can last ten years or more if stored in a cool, dry place.

SoThe real danger of chocolate "spoiling" comes from four main sources: fat buildup, sugar bloom, expired or overheated milk, or being infused with flavors or ingredients that can expire.

Let's break down each of these.

Flavorings or ingredients that can spoil in chocolate include nuts, caramel and other wet fillings. Please note that we are only talking about regular chocolate bars here; Chocolate treats and pastries have a much shorter shelf life due to the addition of perishable ingredients such as cream and butter.

If you have a flavored chocolate bar of any kind, it's important to look at the ingredients list to see if any of these have a shorter shelf life than regular chocolate, for example if they have butter oil added.

How long does it take for chocolate to spoil? Well, the general rule isdark chocolate has a shelf life of at least two years (three if stored properly), and any milk,rub, InWhite chocolatehave a shelf life of at least one year (two if stored properly).

They have a shorter shelf life because they contain milk powder, which spoils easily when exposed to water or high temperatures. Some people wanted to know if that was the casechokoladechipscan spoil, but that also applies to the chocolate pieces: chocolate pieces are only good as long as the type of chocolate they are made from.

But even white and milk chocolate usually do not spoil unless exposed to high temperatures, because the milk powder in them also has a very long shelf life. The most likely cause of chocolate appearing to go bad is a phenomenon called blooming. There are two types of chocolate flowers:icing sugar and fatflourish.

Fat cast occurs when a chocolate's lipid structure becomes less stable and the fat rises to the surface of the chocolate, making it look gray, like any chocolate bar you've ever left in the car on a hot day. It is still edible, but the texture will be a little different.

Fun fact: in Spanish it is called "bloom".when the chocolate goes bad, or "when the chocolate gets ugly." Sometimes this is chocolatestill beautiful, although. Sugar bloom is somewhat similar to fat bloom, but occurs as a result of destabilization of the sugar in the chocolate by adding water.

Even a little condensation can cause sugar bloom. Basically, if water is introduced into ittempered chocolateit dissolves the sugar crystals, which are evenly distributed throughout the chocolate. This type of bloom is characterized by a whitish, dusty, grainy layer that puffs up the surface of chocolate, and also occurs on white chocolate and milk chocolate.

So is it safe to eat floral chocolate? The short answer is yes! It may not taste as good as before, but even perfectly tempered cocoa butter crystals can't keep their shape forever. All chocolate will eventually bloom. But unless something drastic has happened, that chocolate should still be okay to eat.

Only throw away a floral chocolate bar if it no longer smells super chocolate or has a moldy or musty odor. My favorite use for floral chocolate is simply to make hot chocolate, but it is also delicious just to bake brownies or cake.

The two sections below delve into the real expiration dates of chocolate and the proper storage of chocolate. So let's look at the logistics of hiding the chocolate you just found in the back of the cupboard!

When does chocolate expire? CAN chocolate expire?

Correctly temperedChocolate bars last longer than most foods due to their lack of water activity. This is important to note because bacteria thrive in water, and it is bacteria that rot food and cause it to go "bad." No water, no (bacterial) life.

In addition, well-tempered cocoa butter is a very stable fat, and sugar has been used for thousands of years to preserve food by protecting it from water activity. How long does chocolate last?

As mentioned above, most regular dark chocolate has a shelf life of at least two years from the date of manufacture, while milk and white chocolate have a shelf life of at least one year. However, I have that toochocolate machinefriends holding chocolates and occasionally snacking on sweets they made over a decade ago.

But for the non-chocolate experts among us: can you eat chocolate that is two years out of date? Or 10 years? For some anecdotal evidence: in 2020, my mothermade brownieswith a baking chocolate bar manufactured in 2008. So I'd say the expiration date on chocolate is pretty arbitrary.

But when it comes to chocolate products, the question becomes a little more complicated. For example, do Hershey's kisses go bad? What about things like Mars Bars or Reese's Cups, these treats that we call chocolate but are really candy?

These questions go back to the other ingredients in it, usually sugar, artificial flavors, and some types of dairy products. That's why it's important to readlist of ingredientsfor such sweets, and if they contain milk or other perishables, throw them away when the last date is over.

But like a good vintage, some chocolate bars only change and improve over time. This would be your single-origin artisan chocolate, made withmold-free cocoaand not milk, which is worth carefully preserving and revisiting after a few years. In fact, most chocolate is purposefully aged for a while before it is even packaged.

The only exceptions to the above rules are chocolate-flavored things that don't actually contain much cocoa, like Tootsie Rolls or M&M's. They should still be kept away from high temperatures and humidity, but feel free to throw them in a closed container in the freezer.

Cocoa powder andcocoa butterThey also don't really expire, but they can become stale and tasteless if stored incorrectly. Unfortunately, unless it smells really weird, the only way to know a chocolate's expiration date is to taste it (and spit it out if necessary). That is why proper chocolate storage is essential; Read on for more information.

How to store chocolate

First, remember that the expiration date on your chocolate is not an end date, but a rough estimate of when the chocolate will taste less good. The amount of flavor loss you are willing to tolerate is directly related to when your chocolate goes badUnpleasant van.

But the good news is that there are a few best practices that, if followed, will make storing chocolate a breeze. In general, you should store chocolate in a cool, dry place, out of direct sunlight – heat and moisture are the enemy of chocolate (i.e. your cold, wet refrigerator is not).ideal).

Once opened, regular chocolate lasts approximately 6-12 months, although it will last a few months longerstored correctlyin the fridge.Something that will last a long time, like chocolate chips, can be placed in a sealed container and frozen for an even longer shelf life.

Remember to bring any frozen or refrigerated treats back to room temperature before baking or enjoying them, as colder temperatures have a negative effect on the taste buds (and recipes). That's the simple answer and for most people it will be enough.

But if you're a nerd like me and are actually curious about iteverything that has to do with food, then read on.

Why is it bad to keep chocolate in the refrigerator?

There are hundreds of unique compounds that contribute to the flavor of chocolate and dozens of other chemicals that interact to maintain its structure and texture. Heat destabilizes this structure, as does humidity, so I recommend avoiding both.

My general storage advice is in the back of a kitchen cupboard or the bottom shelf in the utility room. Quality chocolate generally lasts as long as it is stored properly.looks like honey. But how long is chocolate good after being refrigerated?

If done incorrectly, refrigerating chocolate can destroy the outer layer of chocolate with condensation on the bar, causing it to soften and spoil.melt the chocolate, and also damages the stability of the paper packaging it came in.

The ideal storage temperature for chocolate is 13-20°C (55-68°F), the same temperature maintained in most modern homes and well above the temperature of a refrigerator. The refrigerator should therefore only be seen as a last resort, for example if you live in an unnaturally warm house (above 24°C).

But beyond temperature, the strongest-smelling foods in your refrigerator will be the biggest culprits when it comes to ruining your bar. Think of garlic, cheeses and marinades; these scents will permeate your sweets until they taste more meaty than yummy.

Additionally, chocolate and water-based liquids do not mix well. Think about the last time you made hot chocolate by adding the chocolate to the hot milk instead of the other way around. It was thick and soft, but it didn't really melt, right?

The trickhot chocolateis to slowly dilute the melted chocolate with the milk or water. But if you use low-quality chocolate or things you've stored in your refrigerator, your unique refrigerator taste can affect the smell and taste of your chocolate quite quickly, even if just overnight.

Therefore, it is important to take into account the packaging of the chocolate when it is to be stored. Most candies should be removed from their original packaging and placed in glass tupperware with some dry paper towels before storing in the refrigerator.

This is also a good way if you are storing a bar for a very long term (1+ years) and this applies to all chocolate, fromthe gourmet barthat you picked up abroad for the Snickers bar at the corner store (yeah, okay, Snickers can count as candy chocolate).

Gourmet trufflesor chocolates will last no more than two weeks, maybe less depending on the filling. Sudden temperature changes destroy the fat structure of your chocolate and destabilize it by changing the type of crystal it forms.

Refrigeration makes it 100% certain that your chocolate will eventually "bloom" (see above to understand blooming), ruining its texture when you eat it and possibly its ability to melt properly at normal room temperature.

So if you store your chocolate in the refrigerator, let it sit at room temperature for a few hours before eating it. Your taste buds will both thank us.

Frequently asked questions about the shelf life of chocolate