Management Monday: Chocolate Storage and Substitution

Happy Monday everyone! Today's post is about tips and tricks on how to handle and manage stuff in the kitchen (like how tos and DIYs).

Last time, I've posted about the proper way on how to melt chocolate (Read here.). Today, I'll share with you how I store chocolates for baking and cake decorations.

Chooclate buttons
Image from HERE


Store chocolate in a dry, cool place, below 75 degree if possible. At higher temperatures the cocoa butter melts and rises to the surface. When this occurs, chocolate develops a pale gray color known as "bloom". This condition does not impair flavor or quality and the original color will return when the chocolate is melted.

To prevent chocolate from developing bloom during hot humid weather, refrigerate in the original wrappings. Remove from the refrigerator as needed, since bloom may develop as the chocolate comes to room temperature.


Most recipes are so carefully developed and tested that you are more sure of success when you follow the recipe exactly. Generally, it is best not to substitute a sweet chocolate for an unsweetened chocolate and vice versa.


  1. ooooh. Bloom pala tawag dun. Hahaha. Now I know. :)) ako sa ref ko nilalagay. hihihih.

  2. Oooh, thanks for sharing this Myx. By the way, your new blog theme is so cute! :)



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