If you are a fan of sweets, you will rarely find yourself in a situation where the chocolate stays in your closet long enough to expire.
How long does chocolate last?
There is no simple answer. The type of chocolate, its quality and the way it is stored affect its longevity.
The "mass" brand chocolate that is bought in the store and made with artificial preservatives will break down in front of the top chocolate. High quality chocolate can even improve with age, just like wine. For this we can thank the flavanols, natural preservatives - they provide antioxidants of dark chocolate.
The type of chocolate is important - the higher the milk content, the shorter the shelf life. Semi-sweet, bitter and dark chocolates have a better chance of surviving a long stay in the closet.
Unopened, it can last up to six months, and even longer in the refrigerator. Open, about four months.
This creamy dessert can keep high quality for up to a year at room temperature or longer in the fridge if not opened. If it is open, you have eight to ten months to use it.
Cooking chocolate, dark or semi-sweet chocolate
Fewer dairy products mean longer shelf life. If you store it at room temperature or in the refrigerator, then it will last up to two years.
Unopened dark chocolate should last at least two years. If open, the shelf life is about one year.
Belgian chocolate will only last up to two weeks at room temperature. It will take about a month to put it in the fridge or about two months if you put it in the fridge.
Unopened, chocolate crumbs are good for two to four months. You can also store them in the refrigerator for six to eight months or in the refrigerator for two to three years.
It basically never breaks down, but will lose its power over time. Unopened, it can stay in the pantry for three years. Open, will be fine for another year or two.
After that you may notice a slight change in taste, but it is still not dangerous to consume.
How do you know if chocolate is bad?
If it looks good, has a normal smell and taste, everything is clear. If there is a significant change in color or mold, it is ready for waste.
Also, keep in mind that chocolate with ingredients such as nuts or fruit may be more prone to a faster expiration date. The more ingredients it contains, the faster it will break down.
Why does chocolate get a white coating?
The white or gray layer on old chocolate is either sugar or fat, and this is due to the separation of sugar or cocoa butter from the chocolate mixture.
This occurs when the chocolate is partially melted, usually after being stored in a very damp or very hot place. Although it is safe to consume, you may not enjoy that chocolate.
Can you eat expired chocolate?
If the packaging is unopened, it may take months after the expiration date if stored at room temperature, or even longer if it has been refrigerated or refrigerated.
How to store chocolate?
Keep sweets out of the fridge unless you live in a very hot or humid environment. If you keep the chocolate already open, keep it wrapped as tightly as possible and then place it in an airtight container so that it does not absorb the surrounding aromas.
Leave in the original packaging - most chocolates are packaged in an aluminum or dark wrapper, which fights oxidation and moisture.
If you have a large amount of chocolate that you are worried about spoiling, store it in the refrigerator in an airtight container or freezer bag.
Simply refrigerate for 24 hours so that the freezing crystallization process does not occur too quickly.
Once frozen, it can last up to eight months, depending on the type of chocolate and whether it is unopened. When thawed, refrigerate for 24 hours and then allow to cool to room temperature.