The Right Way to Store Chocolate
Doc.Choc is here to help you protect your Chocolate’s flavour, texture and shelf life - here’s how 👇
Why Chocolate Storage Matters
Ello! Doc.Choc here.
Chocolate can be a bit fussy if I’m being honest - much like me, and goldilocks. It doesn’t like it too hot, too cold, too bright, too damp… but get the storage right, and it’ll reward you with bold flavour, perfect snap and melt-in-your-mouth texture — just as it was crafted to be.
What happens when you store Chocolate incorrectly?
Texture Changes
The first thing you’ll notice on incorrectly stored chocolate is that the texture changes. This is from one of two things, Fat Bloom or Sugar Blush.
Fat Bloom occurs where the cocoa fat becomes untempered - a fancy word for no longer structural and locked in one place - with some or all of the fat moving towards the surface of the chocolate. It looks like small clusters of mould, and it’s actually really pretty if you’re into that sort of thing. Unfortunately it makes the texture of chocolate go chalky. It’s still totally fine to eat though.
Then there is Sugar Blush. I like to call it blush, because it looks different to bloom, and I think it helps differentiate it better. Anyway, it looks like a consistent greyish / white coating over the chocolate. Often, if you brush it with your finger it will disappear for a moment before coming back. This time it’s the sugar inside the chocolate that has come to the surface, and it is looking for more moisture to get ahold of. It’s a sign the chocolate has been kept in a super humid environment. Also still fine to eat.
Loss of Flavours
Incorrectly stored chocolate also suffers from a loss of flavour. Being made predominantly from cocoa fat, chocolate is susceptible to absorbing smells from nearby things, and loosing it’s own aroma in the process.
Reduced Shelf Life
Finally, leaving chocolate exposed to temperature swings and moisture will speed up the ageing process, like a lot! So best to avoid that.
The Best Conditions for Storing Chocolate
Simple tips to keep your chocolate tasting as it should.
-
Chocolate is happiest between 18–21°C — cool, but not cold.
High humidity is a no-go. Moisture can cause sugar blush (that grey and grainy texture), and affect how chocolate melts in your mouth.We keep most of our stock in wine fridges, and recommend you find a nice corner cupboard in your kitchen - so long as it’s away from the spices.
-
Store your chocolate away from direct light, especially sunlight.
Too much light (or exposure to air) breaks down cocoa solids, dulls the flavour and leads to oxidation.
Keep it wrapped and sealed — chocolate prefers a dark, airtight home. Like the inside of our honeycomb bags! 😉
The Fridge Debate
Short answer, yes.
When it’s OK to Refrigerate Chocolate
We live in Australia - unless you’re reading this from elsewhere - it get’s hot right! We recommend putting your chocolates into the fridge if it consistently gets above 24 degrees Celsius in wherever you’re storing them.
How to Refrigerate Chocolate (The Right Way)
Put everything into a sealed, airtight container. Then place it into the fridge. Ideally, wrap whatever is inside in a tea-towel to keep the light out.
When you’re ready to dive in, take the whole container out of the fridge and place it onto the bench (but please not in direct sunlight!) for 30 minutes. Then open up and jump in.
You need to wait that little bit to allow the chocolate to come up to room temperature. Cracking the seal too early will cause a temperature (and humidity) shock - leading to fat bloom and sugar blush. Both ruining your experience.
Taste it, Believe it
When you’re ready to dive in, take the whole container out of the fridge and place it onto the bench (but please not in direct sunlight!) for 30 minutes. Then open up and jump in.
You need to wait that little bit to allow the chocolate to come up to room temperature. Cracking the seal too early will cause a temperature (and humidity) shock - leading to fat bloom and sugar blush. Both ruining your experience.
We don’t mess around with cheap chocolates, nasties, or anything artificial. Just real Dark Chocolate, Premium Honeycomb, and the kind of ingredients you’d proudly share with your Grandma (or keep to yourself)
Ethically Sourced, Lovingly Made
Our chocolate comes from growers who are paid fairly and farm sustainably—because good chocolate starts with doing the right thing. Every batch is made with care, not shortcuts.
Crafted in Tasmania, Enjoyed Everywhere
From the cool air of Hobart to homes across Australia and beyond, Kenyak is made with a deep respect for place and product. It’s a local obsession, from our home to yours.
Ready to Taste the Difference?
Order Handmade Chocolate Gifts Online Today
We offer flat rate express postage for $21 across Australia, dispatching orders on Mondays and Tuesdays so that you can enjoy our handmade treats before the weekend.
During the warmer months, every order is packed with complimentary icepacks to keep your chocolate cool, fresh, and flawless from our kitchen to your doorstep.
How We Store Chocolate at Kenyak
So you know it arrives fresh, full of flavour, and ready to enjoy.
At Kenyak, we keep things cool, dark and dry. Every batch is stored in temperature-stable conditions, sealed properly, and handled with care — so when it lands at your door, it’s in perfect nick.
Our small-batch approach means we’re hands-on from pour to post. And yes, we’ve eaten a lot of test bars along the way to get this right.
