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avatarThe Shelf Life of Chocolate

By Bryn Kirk on August 29, 2010 | Comments (3)

It’s Q&A time.  Here is another question from a subscriber:

“Once chocolate has been melted, how long is it good for once it has been molded (again)?”

Chocolate is a very versatile and tolerant product to work with, the nuances of tempering aside.  Chocolate can be melted, tempered and molded, re-melted, re-tempered and re-molded, again and again. 

The shelf life of chocolate depends on whether it is milk or dark and whether or not it has inclusions like nuts, coconut, or dried fruit.

Dark chocolate lasts the longest before oxidizing, or going rancid.  Cocoa butter is a very stable fat and once chocolate is crystallized, or tempered, it can resist bloom – fat migration – fairly well. 

A good temper and a consistent environment during storage are two of the more important steps to making dark chocolate last a long time.  Typically, the shelf life of dark chocolate is nine to twelve months (I have seen it last longer).  In fact, age will actually enhance the flavor of chocolate, although it will be subtle. 

If some bloom is present on the surface of the chocolate, melt the chocolate, temper it and mold again and it will be fine.  Bloom is that grayish or whitish coating that can form on the surface of chocolate. It does not destroy the flavor of the chocolate, but the appearance is not appealing. 

Milk chocolate has a shelf life range of six months to nine months.  The main reason milk chocolate has a shorter timeline is that the milk fat (butter oil) part of the milk oxidizes or goes rancid faster than cocoa butter.  The higher the milk content in chocolate, the shorter the life span.

Adding nuts to chocolate will decrease the shelf life in terms of bloom and rancidity.  Nut oils migrate quickly to the surface of the chocolate causing bloom, and the oils behave similarly to milk fat in that they oxidize faster.

Categories: chocolate Q&A
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  1. avatar

    Can you tell me about the shelf life of white chocolate?

    Comment by Jody — December 16, 2012 @ 3:06 pm

  2. avatar

    Hi Jody,

    FDA standards of identity say that white chocolate must contain cocoa
    butter. If the white chocolate in question is indeed made with cocoa
    butter, and the white chocolate has a slight yellow tinge to it (meaning
    the cocoa butter was not stipped of its natural color and Vitamin E
    properties), then the shelf life will probably be 3-4 months. If the white
    chocolate is made with cocoa butter but looks really white, then the shelf
    life is probably 1-2 months.

    If the white chocolate in question is really a white confectionery coating
    made with a vegetable oil other than cocoa butter, the shelf life will
    vary depending on the melt point and type of oil used. Most likely, the
    shelf life will be about 4 – 5 months, and possibly 6 months.

    Comment by Bryn Kirk — December 19, 2012 @ 7:49 am

  3. avatar

    Dark Compound Chocolate is often used in further cooking or processing. What is the expected shelf life from your experience with this type of product?

    Comment by Mark — October 18, 2013 @ 9:59 pm

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