The contentious issue of whether to stash chocolate in the fridge or the cupboard divides many, with staunch advocates for both methods often at odds over the correct approach.
09:30, Thu, Nov 20, 2025 Updated: 09:40, Thu, Nov 20, 2025
Chocolate can last for two years if stored correctly (Image: Getty Images)
The divisive matter of whether to keep chocolate in the fridge or cupboard splits many families, with passionate supporters of each method frequently clashing over the proper technique. Food storage expert Joshua Houston from Household Quotes has entered the debate, claiming there's a clear-cut solution.
He explained: "Refrigerating your chocolate is bad for several reasons, the first being that chocolate can easily absorb flavours from other foods in your fridge. Secondly, if you chill your sweet treats you might notice that the cold can make them tasteless. This takes away some of the enjoyment and satisfaction chocolate can bring." Have you ever noticed chocolate developing an unappetising white appearance as though it's turned mouldy?
That's probably down to refrigeration as well. Joshua explained: "Discolouring is another big problem, this occurs when moisture in a fridge results in 'sugar bloom', which is where sugar rises to the surface."
Although chocolate's shelf life spans from 10 months to two years (extended for dark chocolate owing to its reduced milk content) it appears the cupboard emerges victorious for maintaining its flavour.
Joshua explained: "Your cupboard is a better option as long as it's dry, moisture can negatively affect the taste over time. The ideal temperature for chocolate is between 12 to 18 degrees Celsius as any more could result in melting."
Sugar bloom can look unappealing (Image: Trygve Finkelsen via Getty Images)
He further added: "If you do open your chocolate (which I wouldn't blame you), wrap it in an airtight wrapper or a container.
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"This will help protect the chocolate from moisture and outside odours which could negatively affect the taste.
"Also make sure to keep chocolate away from direct light, it not only causes 'sugar bloom' but melting is a factor. Bloomed chocolate is still safe to eat, but it won't look as appealing and might taste slightly different."