Does Chocolate Ever Go Bad? A Chocolatier Explains

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.

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.

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.