Chocolate Storage

Chocolate storage is the practice of keeping chocolate in conditions that protect its flavor, gloss and texture. The ideal is simple: sealed, cool, dry, dark and odor-free, at a steady temperature of roughly 60–68°F (15–20°C) with low humidity.

The five enemies of chocolate

• Heat — softens cocoa butter and causes fat bloom.
• Moisture — dissolves surface sugar, leading to sugar bloom.
• Temperature swings — repeated warming and cooling ruins the temper.
• Light and air — slowly dull flavor and can make fats taste stale.
• Odors — chocolate absorbs smells from onions, spices, coffee and cleaning products.

Where to keep it

A cool pantry, cupboard or drawer away from the oven, dishwasher, sunny windows and heating vents is ideal. Keep bars in their original wrapper and, once opened, fold them closed and slip them into an airtight bag or container.

Refrigerating the right way

Polkadot's product descriptions recommend refrigerating chocolate bars after opening, and the fridge is also your friend in a hot home. Do it without causing bloom:

1. Wrap the bar tightly and seal it in an airtight container.
2. Keep it away from strong-smelling foods.
3. When you take it out, let it warm up in its container for 15–30 minutes before opening, so condensation forms on the outside, not on the chocolate.

Storing each Polkadot format

• Chocolate bars — cool and dry unopened; refrigerate once opened, as recommended in the product descriptions.
• Truffles — cool and sealed; let them sit at room temperature briefly before eating so centers soften.
• Gummies — sealed, cool and dry so they do not turn sticky.
• Shots — refrigerate and enjoy within one month of opening.

See shelf life for how long each format lasts.