How to store chocolate

The optimum storage of chocolate
People ask us time and time again: What’s the best way to store chocolate? That’s why we are pleased to give you a brief general guide here in this blog on how best to store chocolate, so as to ensure that you can continue to enjoy our chocolate-coated Kägis at a consistently high level of quality for the longest possible time.

Because chocolate is light-sensitive, particular care should be taken with opened packages. They should therefore be kept in a lightproof container. Incidentally, our Kägis should ideally be kept in a dry spot since the coated wafers don’t like dampness. And an air-tight closure also safeguards them against picking up foreign odours.

On particularly hot days, it is important to bear in mind that chocolate doesn’t take kindly to temperature shocks or excessive temperature fluctuations! These can cause a so-called sugar or fat bloom to form. Although both are totally harmless, they do result in an unattractive surface appearance.

The optimum temperature for storing chocolate is between 12°C and 20°C and should be kept constant if possible. At Kägi, we recommend storing our products at 16°C to 18°C. This will enable its taste to develop to the full – for an irresistible moment of pleasure!

Chocolate in the fridge?
If storing chocolate products for an extended period of time, they should be kept, as described, in an airtight container in a suitable place outside the fridge.

If you are fond of eating them chilled on hot days, simply place them in the fridge for a few hours before eating. This makes certain flavours especially tempting! These include Kägi Coconut and Kägi Dark Orange for example – simply wonderfully refreshing!

Also well worth knowing
A good melting behaviour is a hallmark of quality chocolate. Superior ingredients and meticulous conching ensure an especially smooth melt. The downside to this is that top-class chocolate unfortunately melts faster at higher temperatures.