How to Care for Your Chocolates
At M. Cacao, we craft our chocolates with care, and we want you to enjoy them at their best. Please follow these simple guidelines to preserve their exceptional flavor and texture:
Storage: Store chocolates in a cool, dry place between 60°F–70°F (16°C–21°C. Avoid direct sunlight, heat, or humidity, as these can cause blooming (a white film) or melting.
Shelf Life: Our chocolates are made with fresh, natural ingredients. Ganaches and pralines are best enjoyed within 2–3 weeks of receipt for peak freshness. Caramels and ArtBars are best within 4-6 weeks of receipt.
Longer-Term Storage: Sometimes you’d like to preserve your chocolates in order to enjoy them beyond their natural freshness window. In those cases we recommend the following storage methods:
Refrigerator: If you need to store chocolates for more than two weeks, place them as soon as possible in an airtight container to protect against moisture and odors and store in the refrigerator. Chocolates stored in the refrigerator can maintain quality for up to 2 months. Allow them to return to room temperature, still inside the airtight container, for 2 hours before enjoying.
Freezer: For even longer storage, chocolates can be frozen. Wrap them tightly in plastic wrap and place them in a freezer-safe, airtight container to prevent freezer burn. Chocolates can be preserved in the freezer for up to 6 months. When ready to eat, transfer them to the refrigerator, still completely wrapped, for 24 hours to thaw slowly and gently. Then bring them to room temperature, still inside the airtight container, for 2 hours before enjoying.
Savoring: Allow chocolates to come to room temperature before eating for the fullest flavor experience.
Bloomed Chocolates: A whitish film (known as bloom) may appear due to temperature changes. This is cocoa butter (or sometimes sugar) that has risen to the surface of the chocolate. While it affects the appearance, the chocolate is still safe to eat and its flavor remains intact.
