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REFRIGERATION

Food storage

How to store chocolate (bars, pralines, confectionery)

Chocolate is not a perishable food in the usual sense, but it is sensitive to heat, humidity and temperature changes. Above about 25 °C it begins to soften, and when it melts and resets, cocoa butter crystals rise to the surface as greyish fat bloom. If chocolate is chilled and then brought into warm, humid air, condensation forms and dissolves sugar, leaving a white, dusty sugar bloom. Neither is unsafe, but both spoil appearance and texture. Guidance for storage generally points to a steady, cool temperature in the mid-teens °C, with low humidity and away from strong odours.

  • Chilled+15 to +18 °C (cool, not fridge)
  • HumidityLow; below about 55% RH

Do

  • Store chocolate in a cool, dry, dark place, ideally an air-conditioned storeroom or a cabinet set to a cool range.
  • Keep chocolate sealed or wrapped to protect it from odours and humidity.
  • If chocolate must be refrigerated in very hot conditions, wrap it airtight and let it reach room temperature before unwrapping to prevent condensation.
  • Rotate stock by date and keep track of filled pralines, which have a shorter life than solid bars.
  • Display chocolates in a cool, closed cabinet away from windows and hot lights.
  • Keep chocolate away from spices, onions, coffee and other strong smells.

Avoid

  • Do not store chocolate in a standard fridge long term without airtight wrapping.
  • Do not leave chocolate in direct sunlight or near ovens.
  • Do not move chocolate repeatedly between cold and warm spaces.
  • Do not keep chocolate in humid storerooms.

In Indian conditions

In most Indian cities, ambient temperatures for much of the year are far above what chocolate tolerates. Non-AC shops struggle to keep chocolate in good condition through summer, and many retailers move stock to fridges, which then causes sugar bloom when customers take it out. A cooler set to the warmer end of its range, with chocolates sealed, is a reasonable compromise. Chocolatiers and premium retailers should consider a dedicated cabinet. Monsoon humidity adds to the bloom problem, so keep packs sealed. During power cuts, keep cabinets closed so the temperature changes slowly.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.