We've all been there—you reach into the back of the freezer and grab a half-opened bag of chocolate chips for a recipe that's already in progress, only to realize you can't remember when the bag was opened and ... is that freezer burn?
Whether you want to break a quick morsel off a chocolate bar to satiate a late-night craving or need chocolate chips to complete a recipe, you may wonder: Does chocolate go bad? And how will I actually know if that's the case?
To get to the bottom of this cocoa conundrum, we called Kathy D'Agostino, the chocolatier behind Chocolatá Chocolate to answer questions about the shelf life of chocolate, including where it should be stored and which type of chocolate lasts the longest.
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Cait Bensel
Kathy D'Agostino is a chocolatier behind Chocolatá Chocolate in Birmingham, Alabama.
Does Chocolate Go Bad?
The short answer is yes, says D'Agostino, who first began working with chocolate as a child. "Eventually (yes), but it takes longer than you might think," she says.
She explains that whether it goes bad depends on the percentages of cacao and milk—if the particular type of chocolate has any—in the chocolate. "Dark chocolate has the longest shelf life because it does not contain milk," D'Agostino explains. "Milk chocolate and white chocolate contain milk, which is why they do not have as long of a shelf life."
D'Agostino adds that any chocolates that have fillings, like ganache or caramels, and inclusions, such as nuts or fruit, have a much shorter shelf life than solid chocolate.
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Caitlin Bensel
Do Chocolate Chips Go Bad?
The Alabama-based chocolatier says that for the same reasons that chocolate bars can go bad—the percentages of cacao and milk—so, too, can chocolate chips.
How To Store Chocolate
In The Pantry
The good news, D'Agostino says, is that chocolate can last for years if stored properly. "Ideally chocolate should be stored at 68ºF, but anywhere between 65ºF and 70ºF is good," she says. She goes on to say that when storing chocolate, it is best to keep it away from any heat sources and direct light, as well as extreme humidity and strong odors, like a spice cabinet.
In The Fridge Or Freezer
So, is it okay to store chocolate in the refrigerator or freezer? Will that keep the temperature stable and help prolong the life of the chocolate? D'Agostino says no.
"Storing chocolate in the fridge or freezer can damage the chocolate for several reasons," she explains. "When chocolate is subject to extreme temperature changes, it can cause blooming, both from the fat in the cocoa butter, which will surface if it gets too warm. And the sugars can crystalize from humidity and leave discoloration on the surface." Blooming does not mean you cannot eat the chocolate, but it does change its appearance and texture.
"Chocolate also absorbs odors, so storing it in the refrigerator can cause a change in flavor that may not be desirable since we eat chocolate for its flavor," D'Agostino says. "Leaving chocolate in the fridge for longer than 30 minutes will also cause it to sweat. As it comes to room temperature, it [condenses], leaving a sticky texture on the surface."
What Is Chocolate Blooming?
Blooming is a term used to describe chocolate that appears to have a dusting or unusual streaking across its surface. There are two types of chocolate bloom: fat bloom and sugar bloom. They're most often caused by improper storage, so you can avoid blooming by storing chocolate at a constant, cool temperature.
Frequently Asked Questions
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If you see a “best by” or “use by” date on your chocolate, that means that’s the date when the food item is past its peak quality, but not necessarily expired. While you can eat chocolate well after the date on the wrapper, the general shelf life is two years for dark chocolate and six months to a year for milk and white chocolates. To help extend its life, keep your chocolate in stored in an air-tight container.
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If your chocolate is discolored or smells bad, it's probably not good anymore—although you can still bake with it. A solid bar of chocolate isn’t likely to get mold, but keep a look out for bars that have fillings.
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No. Chocolate turning a chalky white is usually a result of blooming. So it is still edible, although the texture will have changed (you can try and temper it by putting it briefly in the microwave). If the white part is fuzzy, then it may be mold.