CARING FOR LINDT CHOCOLATE
What could happen if chocolates are not stored as required?
Lindt chocolates are very sensitive to any excessive condition, whether too hot or too cold. Chocolates can be adversely affected if exposed to unfavourable conditions after manufacture which results in bloom.
Bloom is a greyish coating on the surface of chocolates and is more visible on dark chocolate. There are two kinds of bloom, fat bloom, which is caused by fat migration and sugar bloom caused by humidity.
Both these types of blooms happen during improper storage of chocolates. Chocolates should ideally be stored at around 14° to 20°C and the relative humidity should not exceed 65%. We take every care in the handling of our products within our own distribution system, however once the product leaves our care we have little control over such things as the storage conditions for example, the temperature and humidity the chocolate is kept in.
What are the grey streaks that can appear on chocolate? / What is fat bloom? / What is heat affected chocolate?
Fat bloom is recognized as a greyish-white sheen on the surface and is predominantly triggered by the exposure of chocolates to excessive temperatures for prolonged periods. The optimum temperature for chocolate to be stored is between 14-16°C. If chocolate is exposed to high temperatures, the delicate and low melting point of the cocoa butter triggers it to melt and rise to the surface and then re-solidifies where it sets as grey streaks, which we refer to as fat bloom. While visually undesirable, products are still edible but the flavour and texture is compromised. It is perfectly fine to use for baking.
See ‘How do I best store chocolate’ to ensure the chocolate remains in the best condition.
What is sugar bloom on chocolate?
Looking similar to fat bloom, chocolate can develop sugar bloom when exposed to moisture, at humidity above 68% RH. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature, like for example in the fridge, and is then moved too quickly into much warmer surroundings, like room temperature. This creates condensation, where moisture collects on the surface of the chocolate and dissolves some of the sugar. The water vapour evaporates, the sugar crystals remain on the surface, thus giving the premium chocolate a dull, tannish-white colour and a gritty taste profile. While visually undesirable, products with slight bloom are safe to eat.
See 'How do I best store chocolate' to ensure the chocolate remains in the best condition.
How should I best store my chocolate?
Store your chocolate tightly wrapped and away from strong odours in a cool, dark and dry place at temperature between 14° and 20° Celsius and 40 – 65 % RH. If stored under proper conditions, our products will retain their freshness for many months.
Can I store Lindt Chocolate in the fridge?
The optimum temperature for chocolate to be stored at is between 14-16°C.
Fridges are very high humidity environments, which is not suitable for chocolate due to the high moisture, which can result in sugar bloom.
When you do, it is best to place the chocolate in an airtight container or double wrap in plastic and place in the bottom section of the fridge. Bring the chocolate to room temperature slowly before unpacking, several hours before consuming.
What is the shelf life of Lindt Chocolate products?
Please refer to the “Best Before” date printed on the packaging. The “Best Before” date on our chocolate products is a quality tool. It assures that the quality of a product consumed at the end of the shelf life still lives up to the Lindt quality expectation when stored at the right conditions. Best Before dating is designed as a consumer friendly method to help the customer understand the freshness of the item. Lindt products typically have a shelf life of 9-12 months, and some high cocoa content products can have a shelf life up to 15 or 18 months.