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When it comes to sweet treats and indulgent bites, chocolate always finds itself at the top of the list. True chocolate lovers know that all chocolate isn’t created equal, and whether you have whipped up your own batch of tasty confections, brought home treats from travels, or stocked up on a sale, we have the guide to chocolate storage techniques – and errors to avoid.
Properly stored, frozen chocolate can maintain all the qualities of the treats you love, but a good technique is to make sure your confections are just as delicious coming out of the freezer as they were going in.
This guide covers everything from the different characteristics of different types of chocolates to the dos and don’ts of storing them safely. What is normal and not for thawed chocolate, and how can we prevent unsightly sweets? Keep reading to find out.
Can All Types of Chocolate Be Frozen?
For the most part, yes. Different types of chocolate have different compositions of cocoa or cocoa butter, sugar, and milk solids that will affect how they freeze. Dark chocolate has no milk solids and generally freezes and thaws well.
Milk chocolate does contain milk solids and can be more susceptible to bloom or white streaks. White chocolate is made from cocoa butter and milk solids, but it does not contain cocoa solids. This type of chocolate is the most susceptible to appearance and texture changes when thawed.
Methods for Safely Freezing Chocolate
Proper preparation and good techniques will preserve the quality and flavor of your treats. By understanding the freezing process and creating the ideal environment for your chocolates, you can maximize freezer storage.
Break Into Manageable Pieces
Especially if you have a large chocolate bar that has already been opened, it is important to break it into more manageable pieces. Trying to wrap a large, already-opened bar tightly can be cumbersome, and an excellent airtight wrap is important to prevent oxidation, freezer burn, or moisture on your treats.
Double-Wrap For Protection
Once your chocolate bar is reduced to a manageable size, wrap it as tightly as possible in plastic wrap. Then, place the plastic-wrapped chocolate in a freezer bag, squeezing all air out before you seal it. This would also be a great use for your vacuum sealer if that’s more your speed. Either way, double-wrapping ensures an airtight seal to prevent the absorption of odors and freezer burn issues.
Label and Date
Nothing is worse than forgetting what is in the freezer or cleaning it out and wondering what the mystery contents of each bag are. Take preventative action and clearly label each frozen item with the item’s name and the date. Frozen chocolate is good for several months, and having a label will ensure it is still safe when you pull it out for use. Sharpie tends to rub off of ziplock bags, so use tape or a piece of paper within the bag for your label.
Maintain Consistent Temperature
Large temperature fluctuations can cause temperature abuse. If chocolate is stored near the freezer door, it can thaw slightly and re-freeze as it is left open. This type of temperature abuse can lead to milk solids or sugars separating from the chocolate and re-solidifying, referred to as “bloom.”
It can be identified by white streaks in the thawed chocolate. While it does not make the chocolate unsafe to eat, it can affect the texture. To avoid this, store chocolate in the central cavity of the freezer where the temperature is more stable.
Freeze Quickly
Ice crystal formation must be minimized when the chocolate is frozen to maintain a smooth texture. A good tip to freeze quickly is to refrigerate your chocolate first. If the chocolate goes from room temperature directly into the freezer, the extreme temperature change can cause condensation, which can cause freezer burn and bloom on your chocolate.
Place wrapped chocolate in the fridge for a couple of hours before moving it to the freezer to avoid potential issues.
What to Avoid When Freezing Chocolate?
If you are having issues with the taste and texture of your thawed chocolate, there are a few common culprits. Understanding how to avoid these pitfalls will help you preserve your chocolate better during freezing.
Exposing To Temperature Fluctuations
If keeping frozen chocolate by the fridge’s door is ill-advised, moving it from the freezer to the counter and back again is worse. Any large temperature changes should be avoided, as they present an opportunity for moisture to develop, which leads to freezer burn and bloom. Keeping frozen chocolate consistently below 0 will ensure the integrity of the product is preserved.
Freezing Without Proper Wrapping
Skipping a double wrap can save time, but moisture can seep in without adequate protection, and freezer burn can form. The absence of proper wrapping can also potentially allow the chocolate to absorb unpleasant odors.
Mixing With Strong-Smelling Foods
Apart from the odors of the freezer itself, certain strong-smelling foods can also leave their flavor mark on your frozen chocolate. Without proper wrapping, items heavy in spices, onion, garlic, and seafood can impart some unpleasant flavor to your chocolate treats.
Freezing Filled Or Cream-Based Chocolates
Many fillings do not take well to the freeze-thaw changes. This can cause separation in creams and texture changes in various chocolate fillings. It is not recommended that filled or cream-based chocolates are frozen because it is hard to know what the filling is composed of and how long it will take to freeze and thaw changes.
Refreezing After Thawing
Once the chocolate is frozen, any water inside expands and crystallizes. While this doesn’t make the chocolate inedible when thawed once, it does mean that after thawing, freezing a second time will cause further texture and flavor changes, which might be more pronounced and unsavory. Making sure chocolate is portioned in small quantities before freezing will help you thaw only what is needed.
What’s the Best Way to Package Chocolate for Freezing?
The packaging for your chocolate treats is the first line of defense to protect the quality, texture, and flavor. Several techniques can help provide a barrier against moisture, odors, and temperature fluctuations.
Airtight Containers
Storage in airtight containers is an excellent barrier to prevent moisture and odor from affecting your chocolate. For the best results, make sure your airtight container is sized correctly for the chocolate you want to store and use it as a secondary wrapping.
Double-Wrapping Technique
The best way to give your chocolate some insulation and ensure the tightest wrap is to use a double-wrapping technique. First, wrap your chocolate tightly in plastic wrap or aluminum foil to prevent moisture and open air from touching your treats. Then, use a secondary form of wrap, like an airtight container or freezer bag, for maximum preservation.
Freezer Bags
Freezer bags are designed for low temperatures and provide an excellent barrier against freezer burn. Since the freezer bag will likely be larger than needed, wrap the chocolate with plastic wrap first for the best protection.
Separate Layers With Parchment Paper
If you are freezing homemade chocolate chip cookies, candy bars, or other bulk goodies, use parchment paper between the layers of treats. The parchment paper will prevent the items from freezing together and becoming hard to separate when thawed. After placing parchment between layers, double wrap as described above.
How Long Can Chocolate Be Stored in the Freezer?
Properly wrapped chocolate candy can easily last 6 to 8 months, even up to a year, in proper storage conditions. Remember that proper packaging and conditions within the freezer will also impact the quality and storage duration.
Dark chocolate will freeze the best for extended periods, but all frozen candy should be consumed in a reasonable timeframe to get the benefits of the best taste and texture experience.
Bottom Line
While it may be a rare occasion, when finding yourself with excess chocolatey treats, it is possible to freeze them and maintain their quality. Wrapping them properly, storing them correctly, and consuming them in a reasonable amount of time will all ensure your chocolate candy stays fresh and delicious.
