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Chocolate bar showing fat bloom — a white, dusty coating caused by improper tempering or storage
chocolatier

Chocolate Bloom vs. Mold: How to Tell Them Apart — and How Professionals Prevent Bloom

If you've opened a chocolate bar and found a chalky white film on the surface, you're probably wondering whether it's safe to eat — or whether something has gone wrong. The short answer: a white or...

chocolatierChocolate bars in professional storage — temperature and humidity controlled to preserve shelf life

Does Chocolate Go Bad? Shelf Life, Storage, and What Pastry Pros Need to Know

Short answer: chocolate doesn't really "go bad" in the way milk or bread does. It rarely supports microbial growth because its water activity is too low. But it does degrade — losing flavor, snap, ...