FREE DELIVERY ABOVE $60

How to store chocolate products

By: izzah zainal | February 7, 2025

Bad storage will have a negative impact on the quality of your finished product. To prevent this from happening, we show you the ins and outs of the proper storing procedure.

Good To Know:

Why is it so important to store your chocolate creations in the right conditions?

Constant storage temperatures are essential to slow down the white-greyish discoloration (i.e. fat bloom) that naturally appears on the chocolate’s surface.

Avoid temperature shocks since they may cause sugar bloom.

Storing chocolate in a space that is too humid or too cold may expose it to condensation, often causes sugar bloom.

Never store chocolate near strong-smelling products as chocolate has the tendency to absorb odours.

How can you slow down the appearance of fat bloom?

Store your finished chocolate products at a constant temperature between 18°C and 20°C. Fat-based fillings (e.g. pralines or nut-based fillings) will make fat bloom appear faster. You can prevent this by adding 5% to 6% cocoa butter to your filling and then pre-crystallising (or tempering) it.

What causes sugar bloom?

Temperature shocks, or storing chocolate in a space that is too humid or too cold (thus exposing it to condensation) in many cases gives rise to sugar bloom.

Subscribe to our Newsletter Now

Get the latest recipes, products and classes available on RedManShop.