Does Chocolate Go Bad? Plus Tips on How to Store It
July 5, 2022
Sometimes I forget about a chocolate bar I had stashed away (hard to believe but it’s true!), and when I find it, it’s past the expiration date. Can I still eat it? Does chocolate go bad? Does it really expire?
Well, yes, chocolates can go bad or stale. Chocolate is a food product after all. The longevity, or shelf-life, depends on the type of chocolate that you have. Typically, dark chocolates last longer than milk or white ones. But, how long past the “best by” date can we still eat them?
As a general rule, chocolate tastes better before the “best by” date, and the quality and taste will start to degrade after that. However, that does not mean it’s not safe to eat anymore. You can still enjoy your precious chocolates depending on the type that you have.
The higher the milk content your chocolate has, the faster it expires. This is because milk contains butter fat which is the source of fast rancidity or oxidation. So dark chocolates have a higher chance of surviving a long time in that pantry than other types (sorry milk and white lovers!).
Here are some guidelines on how long some types of chocolates can stay fresh:
Dark Chocolate is always the star of the show. It’s known to last the longest because of the absence of dairy ingredients. Unopened, it can last up to 2 years and even longer in the fridge. When opened but stored properly, give it up to a year.
White Chocolate is the queen of dairy, which makes it the fastest to expire. Unopened and stored in a refrigerator or freezer, you can enjoy it up to 6 months, but once opened consume within 1-2 months.
Milk Chocolate is my favorite! This amazing treat can last up to a year when unopened and stored properly. Once you’ve torn that wrapper, give it 6 months (very high percentages of milk in the chocolate will shorten that time period to 3 to 4 months).
Does Chocolate Go Bad?
Okay, so given the timeline, how do you know once the chocolate has gone bad? Well, if it smells and looks okay then you can still have it. Any obvious signs of mold growth are an indication to trash them. However, sometimes older chocolates become covered in what we call “bloom” which sometimes looks like mold but it’s not.
Bloom is a whitish or grayish looking film that is the result of cocoa butter (or sometimes sugar crystals) resting on the surface of the chocolate. It’s perfectly safe to eat chocolate that is covered in bloom. It just might not be chocolate at its best level of flavor.
Always use your best judgment. It’s important to note that if a chocolate bar contains dried fruit, caramel nougat or alcohol liqueurs, the shelf-life is shortened even more as far as tasting good is concerned.
Storing chocolates properly is a way to prolong their shelf-life. Consistent cool or room temperature with low humidity is preferred. Moving the chocolate from hot and cold temperatures will start condensation and mold.
Find a dark spot in your pantry and keep them in their original packaging. Keep improperly sealed sweets out of the fridge because the chocolate will absorb the odors from other foods stored in there.
Overall
If you think your well-kept chocolates still look and taste good, then go ahead and enjoy them! Their shelf-life depends on the quality and type of chocolate and how properly they are stored.
Just keep an eye on anything wet and growing on the surface and discard. Moreover, if given the chance, consume before the “best by” date, it’s there for a reason. And try not to forget where you hid them- ha ha! to eat in moderation!
How about you? Do you have any secret stash of old chocolates? Share your thoughts in the comment section below and don’t forget to follow our Facebook and Twitter accounts for more fun and interesting chocolatey ideas!
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