Tips on Storing Chocolate

Sources of sunlight moisture and odor can affect the flavor and texture of chocolate, so it's best to store chocolate in a cool, dry place.

If chocolate is allowed to get too warm it will develop a grayish coat known as "fat bloom" which is cocoa butter that has risen to the surface, but on the other hand if moisture is allowed to condense on the chocolate then a "sugar bloom" will result (a white, crusty formation of sugar crystals). Neither type of bloom indicates that the chocolate is spoiled, but it does render an unwanted visual appearance.

When you have large amounts of chocolate, break it into manageable pieces and keep it well wrapped in plastic wrap in the refrigerator. When ready to use, take out the amount you need from the refrigerator ad allow it to reach room temperature BEFORE unwrapping it (otherwise if you unwrap it while it's still cold moisture will collect on the surface as it warms and this will cause to become dry and still and lose its attractive glossiness.

You can keep most unsweetened and bittersweet chocolate for about a year or longer, and milk and white chocolate for several months, provided it is properly stored.

Silky texture that melts in your mouth

I like to think of chocolate as luxurious.

Its lucious and silky texture melting in my mouth is a devine feeling

Below is a list of websites that supply delicious, luxurious chocolate for the chocoholics of the world (just click on the pictures below):

"ZCHOCOLAT"

"zChocolat.com unveils a new way of giving gourmet chocolate through an original, luxurious and customizable handrafted gift"




"HOTEL CHOCOLAT"




"WORLD'S FINEST CHOCOLATE"