Storing Chocolate the Right Way

Chocolate is happiest somewhere cool, dry and dark — roughly 16–20°C. In much of India that is a challenge, so a little care goes a long way.

The grey “bloom”

A dull grey or white film is bloom, not mould. Fat bloom comes from heat (cocoa butter melting and recrystallising); sugar bloom comes from moisture. Bloomed chocolate is safe to eat — it just lost its shine and snap.

Is the fridge okay?

Only as a last resort in extreme heat. The fridge is humid and full of strong smells, both of which chocolate absorbs. If you must, seal the bar in an airtight bag or box, and let it return to room temperature before unwrapping so condensation does not form.

• Keep bars sealed and away from spices, onions and the kitchen heat.
• Avoid sunlight and the top of the fridge (it runs warm).
• Buy what you will eat in a few weeks rather than stockpiling in summer.