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Caring for Your Chocolate

How should I store my chocolates?

The optimum holding temperature is between 15-20ºC with low humidity. To maintain the freshness of your purchase, we recommend that you store your chocolates in a cool dry cupboard away from heat or light source and any perfumed items such as soaps etc. And never leave them in a parked car for any length of time.

Also as the cocoa butter in chocolate absorbs odours readily, be sure to store your chocolate away from such items as garlic and spices as these may also affect the chocolate's flavour.

Can I store chocolate in the refrigerator?
Only refrigerate chocolate in extreme weather conditions, in which case place in an airtight container or double wrap and place in the bottom section of the fridge. The chocolates should be slowly brought back to room temperature before unpacking, several hours before consuming.
How do I stop my chocolate from turning white?
If chocolate is exposed to temperature fluctuations, the chocolate may appear white due to the fats rising to the surface of the chocolate. The chocolate is still edible, but the quality and texture will be affected, see ‘How should I store my chocolates?’ to ensure your chocolate is kept at its best.
What is the best way to transport my chocolates?
Your chocolates are best transported in a cooler bag or thermal container with ice packs in a plastic bag to avoid moisture damage. Please never leave your chocolates in a parked car, even on a cool day.
I live in an area with extremely warm weather without air conditioning, how should I store my chocolate?
You may need to keep your chocolate in the refrigerator or freezer to prevent it from melting. If you are going to freeze your chocolates put them in a double wrapped freezer bag ensuring it is airtight. When defrosting, to reduce the risk of 'chocolate shock' place in the fridge for 24 hours, then store in a cool place to bring to room temperature for a further 24 hours before eating. Chocolate is best enjoyed when eaten at room temperature. The process of slowly thawing the chocolate helps prevent the formation of condensation on the surface, which in turn will lead to blooming.