Choosing and Understanding Your Chocolate

How to Properly Store a Chocolate Bar

Chocolate is both delicate and stable. Its flavor profile can be altered by light, odors, heat, or humidity. Proper storage is essential to preserve its texture, shine, and,most importantly,its aromatic complexity.

The Four Enemies of Chocolate

  1. Heat: Above 24°C (75°F), cocoa butter begins to melt, which can cause fat bloom,a whitish film on the surface. It’s harmless but visually unappealing.

  2. Humidity: Excess moisture can cause sugar bloom, a crystalline layer resulting from condensation. It affects texture and degrades aroma.

  3. Odors: Chocolate is highly porous and absorbs strong smells easily (garlic, spices, soap), especially if poorly wrapped.

  4. Light: UV rays degrade fats and aromas. Even at room temperature, direct light exposure causes chocolate to lose intensity quickly.

Ideal Temperature: Between 16°C and 20°C (61–68°F)

A cool, dry place away from light is best. A stable room temperature between 16–20°C will keep chocolate in top condition.
If that’s not possible,such as in summer,storing chocolate in a cellar may work, with a few precautions:

– Wrap the chocolate in its original packaging, then seal it in an airtight bag or container to protect from odors and humidity.

– Make sure humidity stays below 60%. A wine or cigar cellar may be too humid and cause sugar bloom.

– Avoid temperature fluctuations, which can cause fat bloom (fat rising to the surface) or sugar bloom (sugar recrystallizing on the surface).

– Take the chocolate out one hour before tasting to let it return gently to room temperature, avoiding thermal shock.

Where NOT TO Store Chocolate

– In the fridge: Too humid, too cold, and prone to condensation. It causes bloom and alters aromas.

– Near ovens, dishwashers, or radiators: Heat melts fats and destroys subtle flavor compounds.

– In kitchen cupboards exposed to heat or cooking odors: Chocolate easily absorbs ambient smells.

– Next to fragrant products (spices, laundry detergent, perfume): Even at room temperature, chocolate absorbs volatile compounds that distort its taste.

Orfève’s Approach

At Orfève, we produce chocolate without lecithin or stabilizers, in a humidity-controlled environment. Our bars are molded, stored, and shipped under optimal conditions. Once in your home, they deserve the same care: light, odors, heat, and humidity are chocolate’s real enemies. When stored properly, our bars will reveal all the depth of their terroir,down to the last square.