Can You Freeze Chocolate?

Bars and squares can be saved for later, if stored properly.

I’m a big fan of warehouse clubs like Costco, and I get a major rush out of walking out of these stores with huge quantities of my favorite ingredients. A 10-pound bag of chocolate chips seems like a treasure trove when I first make the purchase, but because I live alone and don’t make chocolate-studded desserts on a regular basis, it can take me literal years to work my way through these containers. And by the time I reach the bottom, the remaining chips are chalky, discolored, and generally unappealing.

The tragic fate of my big Costco bag of chocolate chips led me to wonder whether it’s possible (or advisable) to freeze chocolate to prolong its freshness. I sought counsel from a group of professional bakers, and they provided a full breakdown of how to store chocolate for maximum longevity, how to defrost frozen chocolate to reduce any textural or flavor-related problems, and the best ways to use frozen chocolate when cooking at home. 

Is It Possible To Freeze Chocolate?

The experts we spoke with told us that, in terms of food safety, frozen chocolate presents no health risks. When it comes to texture, appearance, and taste, however, the chocolate’s time in deep-chill mode can cause some problems.

"Chocolate has a delicate structure, and when exposed to temperature fluctuations, it can develop sugar or fat ‘blooms’ which are white streaks or a dull surface caused by moisture condensation or fat migration. While not harmful, it doesn't look appealing to eat,” explains Odette D'Aniello, owner and baker of Dragonfly Cakes. These "blooms" can mute the flavor of the chocolate, making it less rich and distinct.

As far as texture goes, freezing chocolate "may produce a grainy texture" when defrosted, says Trung Vu, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education.

The Best Place To Store Chocolate

The good news about chocolate is that, unless you’re an overly-ambitious Costco shopper like some people I know—cough, cough—you’ll likely be able to store your chocolate in a cool and dark area of your kitchen for a long time without sticking it in the freezer.

"Dark chocolate already has a long shelf life of up to two years when stored in airtight, cool, and dry conditions around room temperature. Milk and white chocolate can last a fairly long time, up to six months under the same conditions," Vu tells us.

A few science-related reasons account for chocolate’s extended shelf life.

“Sugar is a preservative, so if it is a sweetened chocolate, it can be  shelf-stable for a very long time,” says Lisabet Summa, pastry chef and co-owner of Elisabetta’s in Delray Beach and West Palm Beach, Florida. But even unsweetened chocolate “is stable due to its lack of water. Water would be necessary for chocolate to support bacterial growth,” Summa adds.

Airtight storage away from light presents the best conditions for keeping chocolate fresh at room temperature, which is why Susan Notter, owner of Elizabeth Moore Chocolates in Pelham, Alabama, discourages people from "emptying the chocolate into a clear storage bin. I have seen this in many kitchens, and it will only be detrimental to your product. Cocoa butter actually bleaches out with light. High-quality chocolate is packed in foil bags, which keep the product inside protected from light and moisture."

Does One Type Of Chocolate Freeze Better?

"Dark chocolate freezes better than milk or white" because "darker chocolate has more cocoa solids, whereas milk and white chocolate have more milk solids," says Christina Ferrari, pastry chef/owner of the Shoreline Lake Boathouse & American Bistro.

But according to Vu, "It isn't the type of chocolate—dark, milk, or white—but rather the quality of the chocolate that may inform your decision on whether to freeze it." Vu explains that “lower-end chocolate, like a Hershey's bar or Nestle chocolate chips, contains only about 11 percent cocoa butter, which is not enough to temper and create shiny, snappy candy bars or truffles. Since this chocolate cannot hold a temper anyhow, whether it has been frozen or not will likely not affect the products you are making with it.”

But if you’re dealing with “chocolate that has a cocoa butter content over 32 percent—brands such as Lindt or Ghirardelli—it is considered 'couverture,' and this higher-quality chocolate may be used to create high-end chocolates" via the tempering process. These chocolates are "very sensitive to extreme temperatures and should not be frozen."

How To Store Chocolate So It Lasts

If you do decide to freeze your leftover chocolate, it’s essential to package it correctly before putting it in the freezer.

"Chocolate should be wrapped in vacuum-sealed bags or in plastic wrap. Use as air-tight a container as possible. It should be thawed slowly to prevent temperature shock. Start by moving it to the fridge, ideally for 24 hours, before moving it to room temperature," says Albert Bello, executive pastry chef at Great Performances.

Filled chocolates like truffles, caramels, and bon bons can also be frozen and defrosted, and Notter gives us a step-by-step guide to that (somewhat lengthy) process: “The best way to freeze a finished filled chocolate bon bon or truffle is to place it in a sealed bag with a light vacuum setting, then place in the freezer. To defrost, leave the bag sealed and place it in the refrigerator overnight so it can gradually defrost, then ideally place the still-sealed bag in a wine cooler or a room set at 65 degrees Fahrenheit.”

She then urges you to "give it time to come up to temperature [in the cool room] for four hours or more. Then, open the bag and your truffles and bon bons will be just like you new."

Where To Use Once-Frozen Chocolate

The easiest and most foolproof way to use frozen and defrosted chocolate is, fortunately, also one of the most common ways: baking.

“The best way to use frozen and defrosted chocolate is in anything that doesn't require that shine or snap quality. Chocolate chip cookies are an example where freezing and defrosting chocolate (or using bloomed chocolate) may not negatively affect the outcome,” Vu tells us.