Category: Recipes

How to Store Chocolate: Essential Tips for Maintaining Quality

Chocolate is a beloved treat, but improper storage can affect its quality and taste. Here are some key tips to ensure your chocolate stays fresh and delicious:

1. Ideal Storage Temperature

• Keep Cool, Not Cold: Store chocolate at a consistent temperature between 15-18°C (59-64°F). Avoid refrigeration unless necessary, as it can cause sugar bloom.
• Avoid Heat: High temperatures can cause chocolate to melt or develop fat bloom, leading to a whitish appearance and altered texture.

2. Humidity Control

• Low Humidity: Maintain a humidity level below 55%. Excess moisture can lead to sugar bloom and affect the texture.
• Use Airtight Containers: If refrigeration is unavoidable, use airtight containers to protect chocolate from moisture and odors.

3. Avoid Strong Odours

• Chocolate Absorbs Odours: Store chocolate away from strong-smelling foods and substances. Its fat content can absorb nearby odours, affecting its flavor.

4. Light Exposure

• Keep in the Dark: Light can cause chocolate to degrade. Store it in a dark place to maintain its quality and taste.

5. Handle with Care

• Minimal Handling: Handle chocolate as little as possible. The warmth from your hands can melt the surface and leave fingerprints.

6. Long-Term Storage

• Freeze with Caution: If you need to store chocolate for an extended period, freezing is an option. Ensure it’s well-wrapped and airtight. Thaw it gradually in the refrigerator before bringing it to room temperature.

By following these tips, you can enjoy your chocolate at its best, preserving its rich flavor and smooth texture.

For more detailed information, visit the To’ak Chocolate blog.

A lovely celebration cake.

I first met Paul de bondt & his wife Cecilia in 1996, at the Eurochocolate festival in Perugia. He is one of the best chocolatiers and pastry chefs in Tuscany, based in Pisa. We spent a weekend running a cookery school, sharing our recipes – I demonstrated my tapenade and this is one of his recipes – it’s a really light Genoise sponge, and makes the perfect foil to a creamy filling or ganache. 

For the filling you could choose a variety of things…

Soft berries, crème fraiche, chocolate truffle….

Coffee, Tea, or water ganache, which is dairy free…

Serves 8

Prep 30 mins

Cook 12 minutes

Ingredients

• 75g strong white flour
• 25g unsweetened cocoa powder
• 4 eggs, separated
• Pinch of salt
• 100g caster/ sugar

Method

1. Preheat the oven to 200°C/gas mark 6. Line a rectangular baking tray (approx 30x 40cm) with greaseproof paper.
2. Sieve the flour and cocoa powder together into a bowl. 
3. Beat the egg whites in a spotlessly clean bowl with the salt and sugar how, until they reach meringue consistency. Gradually mix in the egg yolks, then gently fold in the flour and cocoa with a large metal spoon until well combined, keeping as much air in as possible. 
4. Spread the roulade mixture onto the lined tray and bake for about 12 minutes, or until just cooked, test with a skewer or the palm of your hand. 
5. Cool on wire rack
6. Turn out of the tray and remove the paper, although you can keep it as a base to make rolling easier. Spread your whipped cream and ganache or whatever you choose, roll and dust with cocoa powder & icing sugar. 

Keep cool until consumed 

Chantal Coady 

Mastering the Art of Chocolate Published by @wnbooks Weidenfeld & Nicholson 

Photo by @jamesmurphyphoto 

Dairy & Gluten Free Chocolate Almond Tortes

Serves 8

Non-Dairy GF Ingredients

• 200g good extra virgin olive oil 
• 75 golden castor sugar
• Provençal Chocolate “Olives” 150g x 2
• 100g ground polenta 
• 1 tsp baking soda
• zest and juice of 2 oranges
• 3 eggs
• pinch of salt 

Non-Dairy GF Method

1. preheat the oven to 170C
2. grease dish – what size etc
3. Whisk eggs, then add in all the other ingredients 
4. bake 30-40 mins or until the knife comes out clean and the polenta is cooked

Gluten Free Ingredients

* 300g Provençal Chocolate “Olives” (2 bags)
* (of which approx sugar and chocolate = 50-70% weight!)
* 120g gluten-free dark chocolate
* 125g butter
* 6 eggs , separated
* 50g golden caster sugar 
* 1 tbsp cocoa powder , plus extra for dusting
* crème fraîche , to serve
* pinch salt

Gluten Free Method

1. Provençal Chocolate “Olives” 150g x 2 almonds to a fine consistency in a food processor. 
2. Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 25cm spring-form cake tin. Melt the chocolate in an oven proof dish for 5 minutes or so, then stir in the butter. Or use a bainmarie or microwave if preferred.
3. Using an electric whisk, in a very clean bowl whisk the egg whites until they reach stiff peaks. Then, without cleaning the beaters, whisk the yolks with the sugar in a separate bowl until pale and voluminous.
4. Combine the chocolate with the egg yolk mixture, then incorporate the cocoa powder, a pinch of salt, & the ground almonds. Add a spoonful of egg white to the batter, stirring it through to loosen the mix, then fold in the rest, taking care to keep in as much air as possible.
5. Gently pour into the tin and bake for 20-35 mins. Don’t overcook! I took mine out when the sides were risen, and bouncy, the centre still soft. 
6. Leave to cool in the tin, after taking out of the tin then with cocoa powder and serve with crème fraîche.

adapted from https://www.bbcgoodfood.com/recipes/chocolate-cardamom-hazelnut-torte @sophonaplate