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Question: I have quite a few high cocoa content dark chocolate bars I have collected but not sure if I am storing them properly. Thinking about the frig. Know you love chocolate Sid and are on the Grand Jury for The International Chocolate Awards so wondering what you do. Please help me.
Answer: Tricky because you want to be sure to avoid air and light so keep them in their packaging. I used to store chocolate bars with my wines but found it was a bit too cold and more importantly a bit too humid. Don’t recommend the frig for the same reasons. Also try to avoid temperature variations which increases the risk of bloom. Recently I visited the amazing bean to bar factory of Alain Ducasse in Paris and they recommend a constant 17 degrees celsius. I use a dark cupboard drawer that usually maintains a temperature close to that magic number.
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