FAQ

Working with Chocolate

• How long does your chocolate last?

  Our dark and milk chocolate last up to 18 months, while our white chocolate can last up to 12 months.

• How do I properly store chocolate?

  Store chocolate in a cool room that has a stable temperature between 18-22 °C, away from direct sunlight and moisture.
  
  Store the chocolate in a tightly sealed container and avoid opening the container to avoid air going inside it. Chocolate can absorb the flavor and aroma of other food products, so it’s important to avoid strong smells around the chocolate, including the smell of the container itself.
  
  Before storing in a freezer, keep the chocolate in the refrigerator for a full 24 hours to avoid temperature shock and condensation. When removing chocolate from the freezer, move it to the refrigerator for 24 hours first, then another 24 hours at 18-22 °C to avoid temperature shock and condensation.

• Why does chocolate sometimes have white spots on the surface?

  White spots on the chocolate indicate that chocolate has experienced sugar bloom or fat bloom.
  
  Fat bloom is a condition where some fat (cocoa butter) is at the surface of the chocolate. During storage, fat bloom can be caused by fluctuating or unstable temperatures during storage. which causes the fat in chocolate to melt. This causes the fat to rise to the surface, leaving white marks and a dull white finish on the chocolate as it solidifies. Fat bloom can also appear in finished products. This can be caused by unstable temperatures, imperfect tempering, imprecise timing, etc.
  
  Meanwhile, sugar bloom is caused by moisture. The presence of water vapor can be caused by storing chocolate in a humid place or when the chocolate experiences temperature shock due to drastic temperature changes. When the water vapor condenses on the chocolate’s surface, sugars in the chocolate are dissolved by the water vapor. When the water evaporates, the sugar will re-crystallize, leaving a white, dusty layer.
  
  Even if your chocolate bloomed, the chocolate is still safe to eat, it just may not look as pleasing to the eye.

• What is tempering and why does couverture chocolate have to undergo the tempering process?

  Tempering is the process of using heat to release beta crystals in the chocolate, giving it its shine and snap. Additionally, proper tempering also reduces the risk of fat bloom.
  
  Couverture chocolate requires tempering when the chocolate is used for molding and decoration. When the couverture chocolate is used for cake, ganache, ice cream, chocolate mousse, brownies and the likes, tempering is not necessary.

• Can previously melted couverture chocolate be used again?

  Yes, you can re-temper previously melted couverture chocolate. Make sure that there are no other ingredients mixed with the chocolate, such as nuts, cream, and/or butter.

• Why is it sometimes difficult to remove chocolate from the mold?

  To overcome this problem, it is necessary to properly temper your couverture chocolate.

• What does the percentage of cocoa in chocolate mean?

  Cocoa content is the percentage of total cocoa solids content (including cocoa butter) in a product. The higher the percentage, generally the more bitter and intense the taste will be.

• What is meant by fat content in couverture chocolate?

  Fat content is the amount of fats that come from cocoa butter and/or milk fat in couverture chocolate.