Storing Fine Chocolate

Spoiled chocolate is a sad thing for any chocolate lover to see (and taste), as well as a serious waste of money. Like anything we love, we want the chocolate that we buy to stay good until we can enjoy it, and a quick and easy lesson in fine chocolate storage can help us make sure that the chocolate treats we eat are good ’til the last bite.

Jacques Torres is one of the world’s foremost chocolate experts. A French native who now lives in New York, Torres is an internationally celebrated pastry chef who has won countless awards and honors for his culinary artistry. Through his television series and cookbooks, he shares his love of chocolate and desserts with the public, who can now buy products directly from his state-of-the-art chocolate factory and shop. Here he lets us in on the secrets of proper chocolate storage:

• Cool but not cold. According to Torres, chocolate is a lot like butter. You want to keep it cool so that it doesn’t get too soft or begin to melt, but you don’t want to store it in the refrigerator, either. Taking chocolate out of the fridge will lead to condensation, which dries out the chocolate and reduces the quality. Keep your chocolate in a cool, dark place without a lot of humidity.
• Odor absorption. Chocolate contains sugar and fat, both of which have a tendency to absorb smells and odors from things around them. So if your “cool, dark place” happens to be a cabinet that also holds onions, your chocolate will not keep its original delicious flavor.
• Shelf life. Keep track of how long you store your chocolates. Torres estimates that filled chocolates will stay good for about one month, while chocolate without filling can last for up to a year if stored properly.

Source:

Fine Living

---

Technorati Tags: chocolate, storing, fine, spoiled, shelf, life

---

Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically each day to your feed reader.