How long chocolate can be kept and how you should store it

Mhh, now a delicious piece of chocolate! But what to do if the chocolate bar looks weird? What do white or greyish spots mean? And how long can expired chocolate be enjoyed? We at Theyo are chocolate lovers with body and soul and have set out to find answers for you. We also have 3 practical tips on how to store chocolate so that it doesn't go bad in the first place.

Can chocolate go moldy?

We can reassure you: Chocolate very rarely becomes moldy because it hardly contains any water. If the chocolate is covered in white or greyish spots, there is usually nothing to worry about. It is usually fat bloom or sugar bloom. Fat or sugar escapes from the chocolate and crystallizes. The chocolate can be consumed without any problems. However, if it was stored unlocked or contains other ingredients such as nuts or raisins, you should take a closer look to see if mold has formed. You can find out here how you can tell whether you can still eat expired chocolate without hesitation.
Sugar bloom: rough and greyish coating
When the temperature fluctuates sharply, especially from cold to warm, water condenses out of the chocolate. Sugar crystals remain on the surface.

Chocolate bar with icing © Dandelion Chocolate

Fat bloom: white, soft coating
If the chocolate is stored too warm or the temperature fluctuates sharply, the fat escapes from the chocolate and crystallizes on the surface.

This is what bloom on chocolate looks like ©Theobroma Cacao

Sugar bloom and fat bloom are often confused with mold, but do not change the edibility of the chocolate! At most, the enamel on the tongue can feel different.

How long does chocolate keep?

Looking at the best-before date spoils your chocolate anticipation? The chocolate has expired? No reason to worry. Basically, the best-before date does not correspond to the use-by date. It is only the manufacturer's guarantee. She says that the chocolate can be eaten at least until the relevant date and that the taste quality will be retained. If stored correctly, chocolate can be enjoyed even after the best-before date has passed.
Fans of dark chocolate should be happy about this rule of thumb: the higher the cocoa content, the longer the shelf life. Dark chocolate has a shelf life of up to 24 months and milk chocolate up to 18 months, while white chocolate has a shelf life of around 12 months. If you want to be on the safe side, keep this information in mind. Nonetheless, chocolate, especially dark ones, can also last a lot longer! You can now find out how you can tell when in doubt whether the expired chocolate is still edible.

White chocolate has the shortest shelf life ©Theyo

can i still eat this

As with many other foods, rely on your senses to tell if the chocolate is still edible. Look closely at the board and learn to distinguish between fat and sugar blooms and mould. Remember: Chocolate rarely goes moldy. Sniff the board and try a small piece to be sure. Most of the time, the worst thing you have to worry about is that the flavors of the chocolate will be gone. Our tip: if the chocolate has lost its aroma, it is still ideal for baking. Incidentally, once the chocolate has melted, the bloom of fat and sugar can no longer be seen. We will now tell you how you should store chocolate so that it does not lose its aroma in the first place.

Look closely at the plaque in front of the nibbles ©Theyo

3 tips on how to store chocolate - so it doesn't go bad in the first place

1. Cool. Chocolate needs temperatures between 12 and 20 °C. Above all, avoid higher temperatures and temperature fluctuations, otherwise fat bloom or sugar bloom will occur. By the way, the fridge is the wrong place to store chocolate! The formation of condensation promotes the escape of sugar. In addition, the aromas of the chocolate only unfold at room temperature.
2. dark . When chocolate is continuously exposed to light and air, the oxidation process begins. In the process, fats in the chocolate dissolve, resulting in an altered taste and unpleasant smell. White chocolate is particularly sensitive to light.
3. Dry & airtight. Once the packaging has been opened, you should continue to store the chocolate in a dry and airtight place. Otherwise the aroma can be lost and smells from other foods can be absorbed. It is also advisable not to store chocolate next to foods with a strong odor such as onions or cheese. Unless you want to experience a different kind of aroma miracle. ;)

Storing chocolate is not rocket science

All in all, chocolate is a low-maintenance closet resident. It very rarely becomes moldy and lasts up to two years when stored in a cool, dark and dry place. If it has a high cocoa content, it has the longest shelf life - usually far beyond the best-before date. White or greyish spots do not indicate mold, but only incorrect storage.
Are you looking for high-quality, special chocolate? Then take a look at our Theyo online shop . We have really good chocolate from all over the world that you are guaranteed to eat well before the sell-by date! Do you still have "leftover chocolate"? However that happened, we regularly provide you with recipes (e.g. fluffy banana bread or the ultimate chocolate cookies) so that this chocolate can also find a new meaning in life.