(Closed) Preserving chocolate for wedding in October.

posted 4 years ago in Food
Post # 4
46412 posts
Honey Beekeeper
  • Wedding: November 1999

It’s amazing what you can find with Google.

From Godiva Chocolates page:

How should I store the chocolate if I want to keep it fresh tasting for more than two weeks?

To store chocolate for up to two months, place package in two plastic bags, close tightly and refrigerate. To store chocolate for up to six months, place package in two plastic bags, close tightly and freeze.

Post # 5
8579 posts
Bumble Beekeeper
  • Wedding: October 2014

I wouldn’t freeze them.. I attempted to freeze candy bars at my work to keep them from melting in the summer [it can get hot with people in & out], and they got this white chalky film on them.

First, I would check the dates on the packages, most chocolate [at least candy bars anyway] have a best by used date around 1 year, but it can get a little weird before then.

I would buy some big ziploc bags and place the bags of candy in those, then get a storage tote [with a lid] and put them in there.

Store them in a cool area of your home.

Post # 6
3686 posts
Sugar bee
  • Wedding: August 2013

The cocoa butter will “bloom” so they will look white and chalky.

Post # 7
14495 posts
Honey Beekeeper
  • Wedding: June 2011

A blogger bee froze hers with no problems. It’s the defrosting that causes the issues. I believe she went from the freezer to the fridge then to the counter. I’ll see if I can find the blog post. 

Post # 8
14495 posts
Honey Beekeeper
  • Wedding: June 2011

Here it is. She did a few posts on making the chocolates that are worth a look. 

DIY Chocolates Revisited

Post # 10
284 posts
Helper bee
  • Wedding: August 2014

@Sabrina99:  We are storing chocolate coins from christmas until August. We have put them in ziplock bags in airtight containers line with foil to keep the light out in the Future In-Laws garage.The garage stays aroung 18-20oC throughout the spring and summer.

Keeping he chocolate at the right temperature will prevent fat bloom. Too cold and you can change the texture of the chocolate and/or cause fat bloom. Too warm can cause it bloom. Moisture cdan cuase a sugar bloom.

This site seems very informative.


Post # 11
1849 posts
Buzzing bee

My Dirty Delete had a candy bar at her wedding 9 years ago.  I called each and every candy company we wanted to use and they were PHENOMONINAL about telling me how to read the code on the packaging so I could tell how old the chocolate was when I bought it, how to store it (they said never ever freeze, 3 different companies) and each one could tell me the reasonable shelf life of their product so that I could read the date code and decide if it would still be fresh for her wedding.  I highly recommend this!

The topic ‘Preserving chocolate for wedding in October.’ is closed to new replies.

Find Amazing Vendors