Chocolate Storage Tips for Making the Good Stuff Last

Probably the most common question we’re asked is “How do I store my chocolate once I get it?” When stored properly, chocolate is more resilient than you might expect.

Chocolate is best kept in a dry, dark environment, preferably at a temperature between 60°-70°F. This method of storage will minimize fat bloom, which is the process of the chocolate’s cocoa butter separating and rising to the surface. Ever seen that grayish-white coating on the surface of a chocolate bar? Yup, you’re staring at fat bloom.

Refrigeration and freezing of chocolate is not recommended but can be utilized if necessary due to the lack of a temperature controlled storage setting. Refrigeration or freezing of chocolate should be done in an airtight container to prevent condensation from affecting the chocolate. This can create another condition known as sugar bloom. When condensation forms on the surface of chocolate, its sugar absorbs and disperses the moisture. This causes the sugar to form larger crystals leaving a dull and brittle texture to the chocolate’s surface.

Always allow refrigerated or frozen chocolate to come to room temperature in the unopened container before eating. Cold chocolate masks the many flavor notes that make chocolate such a gratifying taste experience.

Care should also be taken to store chocolate away from ares with strong odors. Chocolate is very absorbent and will take on surrounding smells, negatively affecting its taste. Anyone wanna eat a piece of Belgian single-origin 70% dark that’s been stored in a room filled with cigar smoke? Yuck.

Stored properly, milk chocolate has a one-year shelf life and dark chocolate may be stored for up to two years. An exception is chocolate with perishable centers such as truffles or bonbons which generally should be consumed within two months.

While a little powdery-white fat bloom on your chocolate won’t affect its taste…there’s nothing quite like a shiny piece of fine chocolate with that irresistible snap. Just a bit of thought into where to store your chocolate will pay big rewards.

Diane Gabriel

My casino coins just arrived, They are awesome. My son is having a Vegas Style Wedding in Pittsburgh, and they will be perfect for the slot machine center pieces. Loved the personal message from Scott. And the packaging allowed my coins to make the trip from Texas to Pa in perfect shape. Thanks again can’t wait to use them.

Sudha

Ordered the chocolate coins for the favors at my son’s post wedding reception.They are simply awesome and taste so delicious. I just can’t wait for the oohs and aahs when everyone sees them next week!!! Thanks Scott…

Gail

What a great company to do business with. Scott was kind enough to inform me about expedited shipping during the heat wave, and the chocolates arrived in perfect condition. Everyone raved about the quality of the chocolate, and we had a terrific 50th Birthday celebration with them. I am a repeat customer, and will continue to do business with Foiled Again annually.
THANK YOU!

Vanessa

Amazing! What a pleasure to do business with you. I ordered chocolate coins for my son’s pirate themes 1st birthday party and placed them in a little treasure chest. They look amazing and have a ship on one side and thank you on the other. Ordering was easy & fast delivery. Thanks since I have so much else to focus on; this was smooth!

Karen Burns

Love my coins…for a goody bag promoting my first romance novel. Everything about the order was perfect. Will defintely use Foiled Again for more promotions.

Tina

Talk about an attention getter!! I impressed so many people with the Foiled Again coins! Gave away most of the business cards I had requested. I have had to send links to others!
The way they were packaged, was perfect, as they arrived at the beginning of our heat wave. Scott was a pleasure to work with! Thank you for your attention to the details and your help. I have already placed a second order for my work and have piqued the interest of other departments. I am hoping this will lead to a long relationship with Foiled Again!!

Feelin’ Hot Hot Hot: Summer Shipping & Chocolate

Man, it’s hot. And while heat is essential for chocolate during its tempering and molding phases, it’s the arch-enemy of the finished product. So how can you be sure that your order will arrive to you in the condition it was shipped and not a big puddle of chocolate?

During warm weather months we ship using a patented insulated shipping cooler system and include frozen gel packs inside to keep your chocolate cool as a cucumber. This is done at no extra cost to you. We monitor the weather daily for the destinations of all outgoing shipments and adjust the amount of ice accordingly. We guarantee that your chocolate will arive to you in absolutely perfect condition. Or we’ll replace it free. Pinky swear.

That being said…if we’re talking “standing on the sun” hot, we highlyrecommend choosing an expedited shipping method such as Next Day or 2nd Day shipping. We’re happy to advise you about the safest, most cost-effective way of getting your chocolate to you in great condition.

“Seventy%” Website Showcases a World of Fine Chocolate

Seventy%I recently came across a terrific website for discovering the latest on the subject of fine chocolate. Seventy% is devoted to the complete “bean to bar” experience, showcasing the world’s best chocolate finds.

Named for the seventy percentage of cocoa considered to indicate better quality chocolate bars, the site contains in-depth reviews of chocolate bars from a wide variety of regions as well as history and production practices of renowned international chocolatiers.

According to the UK-based site, “Seventy% started playing a crucial role in connecting people and helping consumers better understand the difference between fine chocolate, made of fine cacao, and commercial chocolate made from bulk cocoa.”

For the foodie looking to learn more about the qualities and features of the world’s finest chocolate, Seventy% offers a wealth of information and a great read.

Seventy% Top 5 Dark Chocolate Bars
Michel Cluizel – Hacienda ‘Los Ancones’ (90.2/100)
Valrhona – El Pedregal (87.2/100)
Potomac – Upala 70% (86.0/100)
Pacari – Raw Chocolate 70% (85.5/100)
Bonnat – Apotequil (85.4/100)

Nikki

I had an amazing experience with Foiled Again. I was looking for a unique favour for my wedding and these turned out perfectly. I wanted to see how well the foil colours matched my wedding colours and Scott graciously sent me samples for me to compare. Throughout the entire process Scott was very helpful and responded to all communications promptly. I ended up getting a custom coin design and they turned out better than I could have imagined. This has been a fantastic purchasing experience and I hope that I’ll have reason to order from Foiled Again in the future!

Rebecca Ondrusek

Absolutely wonderful! I ordered the custom casino chips for my brother’s wedding in Las Vegas in June. They were perfect. I was easily able to upload their wedding logo online and they came out flawless, a perfect match! I would highly recommend Foiled Again to anyone! The price is unbeatable, even with the front and back customization option that I chose to go with. Believe me, you will not find a better price for the quality, customer service and attention to detail anywhere! I will definately be a returning customer!

Chocolate Tasting 101

Like a fine wine, gourmet chocolate is meant to be savored – tasted in a way that allows all of its unique qualities to be released in order to enhance the overall experience.

Chocolate tasting is about the journey. It involves all of the senses to fully enjoy the incomparable wonder that is chocolate.

Minimize the distractions during your chocolate tasting. Relaxing background music is OK, but allow yourself to focus on the process is the key. Remember…this is supposed to be fun!

For best tasting, chocolate should be at room temperature. This allows the chocolate to begin to melt as soon as it hits your mouth.

Sight – Resist the natural impulse to simply chomp down on the savory piece of goodness before you. Pause for a moment to examine the chocolate. How would you describe its color? Is it brownish, mahogany or ebony? Is it free of flaws such as discoloration, air bubbles, or that grayish-white powdery look (referred to as bloom) which points to improper tempering?

Sound – Break off a small piece and listen for the snap that indicates properly tempered chocolate. It should not be soft and pliable. No one wants to eat chocolate that bends like a stick of gum.

Touch – Good quality chocolate is smooth to the touch. It should not be dry or gritty.

Smell – Smell the chocolate…take in its aroma. Smelling the chocolate preps your taste buds and adds to the overall enjoyment. Chocolate is extremely complex with more than 600 flavor compounds. Lesser-grade chocolate tends to smell overwhelmingly of sugar and vanilla, while better quality chocolate features a wide variety of incredible aromas.

Taste – While the smell of chocolate is undeniably recognizable, its true flavors are not released until it begins to melt on the palate. Even then, chocolate’s intricate flavors are released throughout the tasting process as opposed to one big flavor explosion. So the initial flavors you taste will evolve through the middle and the end of the taste (the “finish”). Take time to savor the entire experience. It’s worth it. Here’s how…

Place the chocolate on your tongue and let it rest a few seconds. Good chocolate doesn’t require chewing at all. While melting, the chocolate should feel rich and creamy in your mouth. Poor quality chocolate has a grainy, greasy or waxy feeling to it.

Continue to let the chocolate melt between your tongue and the upper roof of your mouth. You should now be experiencing a wide range of flavors, starting with a sense of acidity and slight bitterness. These are admirable chocolate qualities when well-balanced. Let the chocolate linger a bit, as you identify the individual flavors being released. Try to describe them as they unfold in stages. You may recognize hints of fruit or flower, followed by the deeper notes of spice, roasted nuts or even burnt bread. The “finish” will contain woody, malted or earthy notes. Be as specific as you can in identifying the tastes you notice. It’s helpful to do chocolate tastings with other people as you can share the experience and share each other’s flavor descriptions. After swallowing, the flavor should remain as a strong reminder of the taste experience. This a favorable sign of high quality chocolate.

It’s good to try a second and even third piece of the same chocolate as it can be very difficult to try to identify all of the various taste sensations with a single piece.

If you’ll be tasting a number of different chocolates, it’s best to start with the lower cocoa content percentages and work your way up. You should also cleanse your palate between tastings using a swig of water and a bite of plain bread. This will ensure that your next tasting is not influenced by the previous one.

Your palate will actually tire out after doing this a few times, so keep your number of tastings fairly small. Five or six varieties at the max.

So there you have it. Search out some of the fine chocolate available through specialty retailers, gourmet markets or online and use your newly developed tasting skills to experience some of the truly exquisite chocolates of the world. Life’s too short to eat bad chocolate.

Kevin O’Brien

Fantastic. In the days after my daughter was born I spent a few nights learning how to arc type in photoshop, and did a little drawing of my daughter. I planned to give out chocolate coins in lieu of cigars. I finally got the designs out, in the hectic first days of dealing with a newborn. When the coins arrived- Wow. What a treat. Everyone at work (I put them on tables and in mailboxes) were impressed when I came back. Very happy with Foiled Again.

Sylvia

Great service and delivery, delicious chocolate!

Jessica

I ordered customized chocolate coins for my wedding favors and they turned out fantastic! The order went through and shipped super fast and the chocolate tastes great! Have already got many compliments on them!