Chocolate Storage and Care

How to Store and Prepare Our Chocolate

Our chocolates and pralines are manufactured on the premises using fine Belgian and Swiss couvertures along with the freshest nuts, fruits, creams and natural flavorings available. In order to preserve the fine quality of these confections, they should be stored at a temperature of between 55-65 degrees Fahrenheit with a relative humidity of no more than 65 degrees, and protected from light and odors.

Good dark chocolate should keep well for at least 1 1/2 years. Milk and white chocolates are not quite as hardy, but are also long-keeping.

Storage in the refrigerator or freezer is acceptable provided air tight containers are used and the chocolates are wrapped. ALWAYS bring chocolates to room temperature BEFORE opening the package. Moisture from humidity and condensation are most destructive to fine chocolates.

Le Chocolat, LLC

41 Main Street, Monsey, New York 10952
(845) 352-8301 • Fax (845) 352-8303