Chocolate (Cantonese: chocolate) actually never expires. High-quality chocolate contains a lot of cocoa butter, while mass-produced chocolate contains cocoa butter plus oil and sugar , which makes the chocolate very stable. Big-brand chocolate or mass-produced chocolate often contains oils and sugars as well as cocoa butter solids to help keep costs down.
Another reason is that because chocolate has a low moisture content, it won't go moldy, and cocoa butter has a long shelf life , making it a hostile environment for bacteria to thrive, ensuring your chocolate is free of bacterial contamination. Therefore, chocolate often does not have a “use by” date ( there is a key difference between “best by” and “use by” date. “best by” refers to when the product is at its tastiest, freshest window, and "use by" refers to the date the food becomes unsafe to eat. It is illegal to sell products past the "use by" date) .
The higher the cocoa content of the chocolate, the longer its shelf life will be because it contains less or no milk and other perishable ingredients. The quality of chocolate is that the less sugar and oil, the better.
Chocolate lasts a long time. There are many types of chocolate, but dark chocolate has a higher cocoa content and can be best consumed for up to three years if unopened and stored correctly. Other types of chocolate, such as milk chocolate and white chocolate, can last up to a year after opening. Other add-ins such as fruit, cream, caramel and nuts do not last as long as chocolate. So, even if the chocolate is good, you should look at all the ingredients to make a judgment.
Chocolate flowers are not mold
Chocolate frosting (the white powder on the surface of chocolate) is the white layer that forms on chocolate. Chocolate has two kinds of frosting, sugar frosting and fat frosting. Frosting is caused by exposure to moisture, while fat frosting is caused by temperature fluctuations. This happens when the sugar or fat in the chocolate crystallizes on the surface. It should be noted that blooming is not mold and will not affect the taste of chocolate. So while chocolate flowers may not look good, it doesn't mean the chocolate has gone bad. As long as it still smells like chocolate and doesn't give off any weird odors, it's fine to eat.
Tips for storing chocolate
To store chocolate properly, store it in a cool, dry place out of direct sunlight. For filled truffles, the temperature should be maintained at 18 degrees Celsius and the humidity should be below 55%. Avoid using the refrigerator as it adds moisture, but in hot or humid conditions refrigeration is acceptable if the chocolate reaches room temperature before serving.
When to throw away chocolate
If stored correctly, good dark chocolate will last two years or more. As long as it doesn't have a weird smell or appearance, there's no need to throw it away. You can enjoy or bake with it without worrying about it going bad.
Why does chocolate have a best by date?
For quality purposes, chocolate has a shelf life. Chocolate companies aim to provide the highest quality chocolate and therefore provide best before dates as a guide. Although chocolate will still be edible and delicious after this date, it may not rival the taste of fresh chocolate.
