As a resident of the Pacific Northwest, I find myself conflicted when the temperature creeps up and the sun comes out. After months of gray, overcast skies and mists of rain, I’m happy to bask in the warmth of the sun and replenish my vitamin D levels. As the founder of a chocolate company, however, I cringe at the thought of sun and warm temperatures.
You may not think of chocolate as a perishable item – it’s not something you have to refrigerate – but for about six months out of the year (depending on where you live) it needs to be stored in a temperature-controlled environment.
Here are my top five tips for ensuring your chocolate stays solid and tasty during the hot months.
- Store your chocolate in a cool, dry place – Chocolate likes a low-moisture environment that is between 50°-70°F, but not the refrigerator (see my exception in #5). Most homes and offices fit this criteria, so keeping chocolate in a drawer in a cool part of your house or office is an excellent way to store it. If you don’t have air conditioning, you may find that you need to move the chocolate downstairs to a basement during the summer. I’ve done this for years with success – just make sure your basement isn’t too moist.
- Do not leave your chocolate in the car – You know it’s not a good idea to leave kids or dogs in hot cars, but what about chocolate? Take it with you! Even if it’s hot outside, you’re better off taking the chocolate in your bag than leaving it in a hot car. But don’t worry, if your chocolate turns into a puddle in the car you can still make a mean cup of drinking chocolate and it will probably taste great.
- Put it in your carry-on bag when flying – Checking your chocolate in your luggage is not a good idea. Who knows how long your bags sit on the hot tarmac while waiting to board the plane? While you may be flying from one cool place to another inside a chilly airplane, your chocolate will only share your comfy environs if you put it in your carry-on bag. Bonus: you have an emergency stash for indulging if your flight is delayed.
- Bring an ice pack when shopping for chocolate – If you shop for chocolate in hot weather, bring a frozen ice pack and an insulated bag to keep your chocolate cool in transit. The best specialty chocolate shops offer ice packs with your chocolate purchase in hot weather. Make sure to ask if you don’t have one with you.
- In a temperature emergency, refrigerate your chocolate – I know, I know. I advised you not to put chocolate in the refrigerator. There is an exception. If you are in a hot climate and there is no cool, dry place to store your chocolate, it is better to put your chocolate in the refrigerator than it is to let it melt in heat. While traveling in Belize I noticed that the most careful retail stores displayed their craft chocolate bars in the refrigerators or freezers out of necessity. Refrigeration may result in sugar bloom from the moisture accumulated when you bring it to room temperature, but you’re probably ready to taste the chocolate at that point, and it will be in better shape than if you left it out to melt in the heat. I recommend storing it in an airtight bag before placing it in the refrigerator.
How do you store your chocolate? Share your tips in the comments.
