Advantages of a Chocolate Cellar
La Sommelière's chocolate cellar guarantees ideal conditions for preserving the flavor of all types of chocolate: stable and precise temperature control, a humidity level of less than 70%, UV-treated glass, and a ventilation system. All this in an elegant and compact design.
La Sommelière's Tips
Chocolate, like wine, requires specific conditions for proper storage, allowing all its aromas to emerge during tasting. If chocolate is not consumed immediately, it runs the risk of turning whitish if stored below 15°C (in the refrigerator, for example) or softening if kept above 19°C (at room temperature). In both circumstances, it will lose its flavor and complex structure. Sugar reacts with cold, and fats with heat, settling on the surface of the chocolate. Light or excessive humidity (above 70%) can also cause irreversible aromatic losses.
What is the ideal storage temperature?
There is a consensus that the ideal temperature for storing chocolate is around 18°C, although master chocolatiers' recommendations can vary from 12°C to 18°C, depending on the nature of the chocolate. What is certain is that exposing it to the temperatures of a refrigerator or freezer is strictly prohibited. Furthermore, chocolate does not respond well to temperature changes, so we advise you to only remove chocolate from the cellar when it is ready to be consumed. In fact, the temperature inside the cellar can fluctuate by one or two degrees; however, this variation will not affect the quality of the product in any way.
What is the ideal humidity level?
Chocolate should not be exposed to excessive humidity. A very high level, above 70%, will cause regrettable aromatic losses.
Any other recommendations?
Ideally, and for long-term preservation, it's best to keep chocolate in its original wrapping or box. If you want to present the chocolates on trays for tasting (or just for visual pleasure!), we recommend placing a sheet of baking paper underneath. The chocolate should also be protected from external odors that could permeate it. It should also be kept away from light. In its airtight cellar with a UV-treated glass door, your chocolates will be perfectly protected.
How long does chocolate last?
Dark chocolate keeps better than white or milk chocolate. Medium-quality dark chocolate can be stored for about a year, while high-quality chocolate can last up to a year and a half. Milk and white chocolate last between 6 and 8 months. After this time, the chocolate loses its flavor.
