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Does Chocolate Go Bad?

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Advice from a Master Chocolatier

Have you ever found a half-eaten bar of chocolate hidden behind a few boxes in your pantry or at the back of a drawer tucked away long ago? If so, you may be wondering “can I still eat this, even though I don’t remember when I bought it?” The answer is…. Yes, at least most of the time. The real question is will the chocolate still taste great? Let’s find out!

Bloomed Chocolate Bars (photo by Forte Chocolates)

To answer one of the most common questions “does chocolate go bad, or how long does chocolate last, or does chocolate expire?”,  first you need to determine if your bar should be tossed or devoured. Just keep in mind that this info is strictly for solid chocolate bars, not truffles or any other chocolate products.

Is that mold on my chocolate?

Odds are, your chocolate isn’t moldy. Typically, there isn’t enough water in a chocolate bar for bacteria to grow and form mold, (truffles are another story altogether!) What you’re probably seeing is called “bloom” and there are two types: Fat Bloom and Sugar Bloom.

Fat Bloom

If you read the ingredients of your chocolate bar, it most likely will list Cocoa Butter. This is a natural fat from the cacao beans. This butter is just as much a natural part of your chocolate as the cocoa mass is (mass is the part that makes dark chocolate a rich brown in color). Typically, fat bloom on chocolate bars will have a fine powdered look to it and be light brown or white in color. This powder is kinda fun to play with as the bloom should magically disappear when you touch/rub the chocolate! The heat or friction from your hand will melt the cocoa butter. Magic! Chocolate that has fat bloom on it is still ok to eat though the texture, melt, and flavor will definitely be altered. If so, don’t worry, it is still good to melt into a hot chocolate or to add to baked goods!

Sugar Bloom

Unless you are eating a bar that is 100% cacao, your chocolate contains sugar. If the chocolate is exposed to moisture, your chocolate may later develop a white grainy texture known as sugar bloom. Chocolate that has sugar bloom on it is still ok to eat though the texture can be quite rough/grainy on the surface and the flavor will be altered since sugar will be the first thing you taste.

What if my chocolate doesn’t smell right?

Chocolate absorbs scent like a sponge and lets go of some of it’s flavor in return! If your chocolate was stored next to any scented items such a scented candle, perfume, or an array of flavors that are found in a typical fridge, it will lose its yummy chocolate notes and taste like scent(s) that it was stored near instead. This is a potential big YUK! Your chocolate will taste the way it smells, so if you don’t like the way it smells, I suggest you avoid eating it.

How about when my chocolate looks and smells fine, but it just doesn’t taste right?

This is a problem… The fats from ingredients such as nuts or milk powder present in the bar may have gone rancid. If you suspect this, do not eat the bar! Seeds, berries, and candy incorporated in the chocolate can also go bad or stale and ruin an otherwise great chocolate bar. If you taste any unnatural flavors such as chemicals, gasoline, or plastic, this means that the chocolate was likely processed, shipped, or stored incorrectly at some point. It can also be an indicator that the chocolate may have been packaged in materials that are not food safe. A bar with an unnatural flavor should be tossed for your safety.

What if the chocolate tastes like cardboard or paper?

If the chocolate tastes stale or cardboard-like, the chocolate is likely old but it is still safe to eat. Here’s a little secret… I like to keep older chocolate bars (stale tasting but still safe to eat) and set them around the house as decoys to ward off any potential chocolate thieves (especially my chocoholic husband) from gobbling up my fabulously flavored chocolate bars before I am willing to share them!

What’s my Recommendation?

Seek out artisan chocolatiers and bean to bar chocolate makers and regularly explore their chocolate offerings! Once you find a variety of chocolate companies you enjoy, I suggest buying only the chocolates that will be used or eaten within a month, even though solid chocolate bars do not spoil quickly. Consider signing up to a Chocolate of the Month Club or a chocolate subscription box to get fresh chocolates delivered to you regularly. As with most good foods, chocolate rarely gets better with age, so why not get the maximum flavors and enjoyment that only the freshest chocolates can deliver! Your taste buds will thank you for it. If you are interested in trying some of the most beautiful and luxurious tasting chocolates in the world, check out my award winning chocolates at www.fortechocolates.com

To learn more on how long does chocolate last explore our FA

 

Forte Chocolates Classic Dark 2 oz Bar (photo by Forte Chocolates)

Karen Neugebauer is internationally recognized as being a leader in the artisan chocolate industry and is the owner and Master Chocolatier of Forte Chocolates, located about an hour north of Seattle in beautiful Mount Vernon, Washington. To get more information or to contact Chef Karen for custom projects/consulting services please send an email to info@fortechocolates.com or call 360-982-2159.

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Golden Ticket Contest Rules

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We are so excited to bring back our Golden Ticket contest! Find a Golden Ticket, and win Free Chocolate for a Year! Find the contest rules below. 

Shop for your Golden Ticket bars here. 

GENERAL RULES

Forte Chocolates and it’s affiliates (collectively, the “Company”), will conduct the Golden Ticket contest as described in these general rules, and by participating, each participant agrees as follows:

The Company is running a promotional contest of chance to promote our products from September 6th, 2022 through December 31st, 2022. For a list of participating locations, rules, and where you can find winners, please see below.

1. Prize(s). There are five total prize(s) valued at $1,248.00 USD each. Winners are required to bring a winning Golden Ticket to our store or email proof of ticket found to info@fortechocolates.com to claim prize. Winners will be awarded two chocolate bars of choice or one 5 piece truffle box, every week for 52 weeks, beginning the week the prize is claimed. Winners are responsible for coming to the Company store to pick up their chocolates of choice and present any necessary documentation provided by the Company.  If the winner does not come in for their chocolates or can not present required documentation, they will not be compensated for missed weeks. If the winner resides more than 20 miles from the Company store located at 700 S 1st St, Mount Vernon WA 98273 then they can request their chocolates via email every week instead. In this case, chocolates will be shipped to the winner once per month. Winner is solely responsible for all shipping costs and a handling fee of $15 per month. The winner of the Golden Ticket Contest must be the one who comes in to pick up the chocolate each week (or email the request weekly if residing over 20 miles from Company store). The bars available for the winner to choose from are the Gusto and Forte Bars (this promotion does not include Volta, Maracona Almond, or Fortunato bars). In order to win participants may enter by purchasing bars in-store or by mail, see Mail-in Entries below. No purchase necessary to win. The prize(s) that may be awarded to the eligible winner(s) are not transferable, redeemable for cash or exchangeable for any other prize.  All prizes must be redeemed in-store or via email within (30) days of the contest end date unless otherwise stated in the contest’s official rules. If a winner cannot be contacted or is disqualified for any reason, the Company reserves the right to determine an alternate winner or not to award that winner’s prize, at the Company’s sole discretion. 

2. Eligibility and Limitations. Participants and winner(s) must be U.S. residents. Must be 18 years of age or older to claim ticket, unless a parent or guardian of any participant considered a minor is present. We reserve the right to refuse to award a prize to or on behalf of any minor. Affiliates and Employees of the Company and members immediate family of any such persons, are not eligible to participate and win.  The term “immediate family” includes spouses, siblings, parents, children, grandparents, and grandchildren, whether as “in-laws,” or by current or past marriage(s), remarriage(s), or adoption.

3. Mail Entries. To enter without purchase, the participant must download and print the form from www.fortechocolates.com or mail a self addressed and stamped envelope to Forte Chocolates, Golden Ticket Contest at 1400 Riverside Dr, Mt Vernon, WA 98273. We will send them an official entry form that can be returned in-store or mailed to address above. We disclaim all liability for the inability of a participant to complete or return the official entry form. The Company does not claim responsibility for any liability for any delays, mis-delivery, loss, or failure in the delivery of any entry sent by mail, courier, express, electronic transmission, or other delivery method. Entry forms must be completed by hand. No photocopies or mechanical reproductions of entry forms are permitted.

4. Winners. Winners will be selected by purchasing a bar in store that contains a winning ticket. Mail entries will have equal chance by removing one of the bars in circulation, unwrapping the bar to see if it is a winner. Winners will be verified by additional employee during the selection of the bars. For a full list of winners and contest results you may write in to: Forte Chocolates, Golden Ticket Contest at 1400 Riverside Dr #D, Mt Vernon, WA 98273.

5. Publicity; Use of Personal Information. By participating, where allowed by law, all participants and winner(s) of the Golden Ticket grant Forte Chocolates exclusive permission to use their names, characters, photographs, voices, videotape, and likenesses in connection with promotion of the Golden Ticket Contest and waive any claims to royalty, right, or remuneration for such use. By participating in the Contest, where allowed by law, participants agree that the Company may disclose personal information obtained from participants in the Contest to third parties and use such information for marketing and other purposes.  

6. Release. By participating in the Contest, each participant and winner waives any and all claims of liability against the Company, its employees and agents, the Contest’s sponsors and their respective employees and agents, for any personal injury or loss which may occur from the conduct of, or participation in, the Contest, or from the use of any prize.

7. Taxes. The value of the prize(s) stated above is based on available information provided by the Company, and the value of any prize awarded may be reported for tax purposes as required by law. Each winner is solely responsible for reporting and paying any and all applicable taxes related to the prize(s) and paying any expenses associated with any prize which are not specifically provided for in the official rules.

8. Conduct and Decisions. By participating, you agree to be bound by the decisions of Company personnel. Persons who violate any rule, gain unfair advantage in participating in the Contest, or obtain winner status using fraudulent means will be disqualified.  We reserve the right to interpret these rules and resolve any disputes, conflicting claims or ambiguities concerning the rules or the Contest and the Company’s decisions concerning such disputes shall be final. If the conduct or outcome of the Contest is affected by human error, any mechanical malfunctions or failures of any kind, intentional interference or any event beyond the control of the Company, the Company reserves the right to terminate this Contest, or make such other decisions regarding the outcome as the Company deems appropriate.  All decisions will be made by the Company and are final.

9. Miscellaneous. Void where prohibited. Odds of winning depend upon the number of bars sold and mail entries received.  Each winner must provide proof of eligibility and meet the above requirements to claim their prize. 

 

10. Compliance with State and Federal Law. The conduct of the Contest is governed by the applicable laws of the United States of America, which take precedence over any rule to the contrary herein. The Company shall follow the applicable laws for conducting contests, including notice to the state attorney general or consumer affairs office, posting of a prize bond, furnishing lists of winners, running specific on-air disclaimers, providing specific written information about the Contest, etc. as required by local and state law.

Milk Chocolate Golden Ticket Bars

Why Chocolate on Valentine’s Day?

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Why Chocolate on Valentine’s Day?

Recently, Forte has been taking time to reflect on the holiday that is so important to the chocolate industry. We’ve discussed the inseparable history of passion and chocolate. We have also explored how Japanese culture translates the Western tradition of giving chocolate gifts on February 14th as a complete twist on gender norms. It is truly amazing how humanity managed to intertwine romance and decadent chocolate.

Now, it took chocolate and Valentine’s Day a few centuries for the two to intertwine in this dance of romance we know today. Valentine’s Day’s attribution is credited to the Christian martyr Valentine. The holiday’s link to romance is thought to have originated from Chaucer’s 1382 poem, Parlement of Foules. This is little mention soon became known as Valentine’s Day we all know– A day filled with heart-shaped goodies, confessions of love, flowers, cards, and more!

Valentine’s Day & Chocolate

Cadbury was one of the first chocolate makers to take advantage of this holiday. Because chocolate already had a history of romance, it made perfect sense for the day of love to be commercially synonymous with the sweet and luxurious.

Richard Cadbury is credited with the invention of “eating chocolates.” However, his Valentine’s trick was that he packaged them in lovely little boxes with rosebuds and hearts circa 1861. People could reuse their chocolate boxes to store love letters and other mementos.

As Valentine’s Day grew in America, Milton Hershey launched the Hershey Kiss. Named for the smooching noise of the machine that produced it, the kisses were a huge hit for a day of love. Russell Stover brand chocolates took this love-filled day to new heights when he and his wife, Clara, began manufacturing chocolates in heart-shaped boxes and selling them wholesale to large businesses like Target and Walgreens. It’s no wonder aisles are packed with pink and red candies these days.

If you are searching for something much more special and elegant than common, store-bought chocolates this Valentine’s Day, seek out quality chocolate from top-notch chocolatiers like Forte Chocolates. Mass-produced, low-quality chocolate can be found everywhere, but your love deserves nothing less than the best chocolate in the world! Here are some delectable gift ideas for you:

  • The Heart Truffle Boxes are filled with hearts of milk and dark chocolate. Each heart is coated in a silky red to give you a sense of romance.

  • Forte’s Luxury 14-Bar Book Set is ideal for you and your love if you’re searching for an adventure through flavor.

  • The Chocolate of the Month Club gives you or your partner a selection of delectable chocolate to look forward to every month.

This Valentine’s Day you can dig a bit deeper into the true history of this day of love and romance. Chocolate and love are entangled and they will be forever.

Chocolate & Passion on Valentine’s Day

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Chocolate & Passion on Valentine’s Day

Throughout history, chocolate has been a symbol of love. Perhaps one reason is that chocolate releases happy little chemicals in your brain and makes your heart crave luxury. Originally, the passion we have for chocolate as a society began in Mesoamerica.

Since chocolate was highly-priced and prized among the Mayan and Aztec civilizations, only the upper class could afford to partake in the luxuries. Cacao beans were even used as currency, being as valuable as gold.

Moving onto the early 1600s, the lust for chocolate had swept over Europe. Like coffee houses, chocolate houses were beginning to spring up all over! Of course, in France, royalty took chocolate and love to another level. Madame du Barry, Maîtresse-en-titre of Louis XV of France, was said to have mixed chocolate and amber to stimulate her lovers.

chocolate and romance

Chocolate’s Affiliation with Romance

Take a step back. Let’s reflect on the romance of ancient civilizations. In Mayan culture, there was a marriage ritual called “tac haa.” During this ceremony, the potential groom would serve a chocolate drink to the father of the woman he wants to marry. Further on in the actual wedding ceremony, if the father of the bride accepted this young man’s offering, the bride and groom would exchange five cacao beans with each other. Chocolate and courtship are very much entangled.

All throughout popular art, the act of presenting chocolate to someone automatically makes us think of romance. Chocolate has aphrodisiac qualities.

What is an aphrodisiac? The word comes from the Greek goddess of love and beauty, Aphrodite. If a food or drink is an aphrodisiac, it means that it stimulates sexual desire on a chemical level. For example, in Ancient Rome, the festival of Lupercalia involved chocolate because it was thought to aid in increased fertility.

Romance Through Chocolate

Inside chocolate, there are two chemicals linked to desire and arousal:

  • Tryptophan, a building block of serotonin

  • Serotonin, a chemical that causes arousal and good feelings

  • Phenylethylamine, a stimulant released by lovely emotions

While chocolate, whether it be caramel-filled or very dark, contains small amounts of the aforementioned chemicals, there is not quite enough physical stimulation happening when you eat chocolate for the little truffles to cause feelings of desire. The arousal that occurs is overwhelmingly psychological. Simply put, we experience romantic feelings when we eat chocolate because of the assumptions we place on it.

The act of receiving a decadent box of chocolates can cause even more emotion than actually savoring each piece. Opening an elegant box of carefully selected chocolates sends all kids of euphoric chemicals into the mind. If you’re searching for an amazing, gourmet gift for someone special, be sure to check out these top gifts for Valentine’s Day and world class truffles for the rest of the year.

Is Chocolate Vegan?

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Is Chocolate Vegan?

If you’re lactose intolerant or vegan, the question “does chocolate contain dairy?” will pop up. Chances are, you have a sweet tooth and enjoy the finer things in life. And there’s nothing finer than luxury gourmet chocolate. Good news though; Chocolate can be vegan. 

Many luxury gourmet chocolate makers, like Forte, fully utilize the cocoa butter component of chocolate which adds the texture that everyone loves. Furthermore, because chocolate comes from cacao beans which grow on cacao trees, it is inherently plant-based. 

However, when you consider the making of chocolate, things get a bit complicated. This is because of the ingredients added to create that chocolate bar you love so much. 

 

What is Vegan Chocolate?

Vegan chocolate is simply any chocolate made without the added ingredients of animal products, including processing the sugar without bone char. Searching for quality vegan chocolate? Always review the ingredients list. Keep in mind that cocoa butter is vegan. This type of butter naturally comes from the cacao bean. 

Moreover, dark chocolate is a wonderful option for those participating in plant-based diets. Dark chocolate is a powerful source of antioxidants. And, antioxidants help your body fight off harmful free radicals. Savor that truffle!

Speaking of truffles, Forte has concocted a Superfood Vegan Truffle. Instead of traditional dairy-based ganache, this ganache is made with a coconut oil base. Why’s it a superfood? Well, this truffle contains Dragons Fruit. Açai, Goji Berries, Match Green Tea, and Cacao. Each of these ingredients s is packed full of beneficial properties. 

Vegan Superfood Truffle

What are some good quality vegan chocolates?

Whether you’re currently vegan or looking to adopt a plant-based diet, Forte offers a delectable assortment of luxurious chocolate to fit your restrictions without sacrificing quality. We encourage you to embrace the simplicity of chocolate made with few ingredients. 

How To Temper Chocolate By A Master Chocolatier

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How To Temper Chocolate By A Master Chocolatier

Chocolate is defined as a suspension of cocoa solids and sugar (and sometimes milk powder) in cocoa butter. When it comes to tempering, the crystals formed by the cocoa butter inside chocolate are important. 

Cocoa butter is what gives chocolate its shine, hardness, snap, and smooth mouthfeel. Cocoa butter is a polymorph, meaning it can take different forms. Therefore, we need to carefully manipulate the crystals so they take the ideal form for the characteristics we want- shine, hardness, etc. 

This process is known as tempering chocolate. It’s a good idea to practice tempering a few times before making a recipe. 

Let’s Get Started

Start with just half a pound of cocoa butter so you can really see what is going on. At first, when fully melted, cocoa butter is transparent, like clarified butter. But if you pour the melted cocoa butter onto a cold counter and mush it around with a pallet knife or spatula (what we call “table tempering”), you’ll see it begin to change. 

As its viscosity will increase (getting thicker). Keep mushing, and the color with start to lighten as it continues to thicken until it resembles whipped butter, eventually becoming solid when cooled completely. 

There are many ways to temper chocolate. The best for beginners is known as the partial-melt method. 

1. Break the chocolate into small pieces, leaving 2 or 3 larger chunks. Place smaller pieces in a medium glass mixing bowl. Leave the larger chunks on the counter.

2. Use a low-powered microwave (1000 watts) to melt the chocolate in 15-second increments, stirring in between heating, even if it looks unchanged. Repeat until only half the chocolate is melted, and no more. It’s easy to overheat and melt too many good crystals, so it’s best to err on the side of less melting. 

At no time should you have all the chocolate melted, even while stirring. If that happens, the chocolate has become too hot, and you will need to add more unmelted chunks. 

3. Add the larger chunks to the bowl. Stir until most of the chocolate has been melted and the chocolate feels cold again. Smear a bit of chocolate on the counter with a stir stick. It should set in a minute or two and become firm to the touch, with an even, matte look. 

Remember to keep stirring the chocolate while you wait for the result. If it takes longer than two minutes to set, the chocolate has a weak or false temper. If so, keep stirring and testing until it’s ready.

4. Once you have determined that your bowl is in temper and is cool to the touch, return it to the microwave for 5 to 10 seconds. 

5. Stir well. Remove and remaining chunks before using the chocolate in a recipe. Place the chunks on the parchment paper to set. They can be used for future batches or for snacking on while you work. 

6. When you’re finished dipping, pour out the extra chocolate onto a parchment-lined sheet pan and spread think with an offset spatula. Let set fully in a cool location. Break into pieces and store in a cool, dry, dark place for use in your next batch. 

Keep in mind that this method works for up to 1 pound. Larger quantities require 20- to 30-second intervals instead of 15-seconds. 

Keys To Chocolate Tempering Success From Chef Karen

Always taste your chocolate prior to using it in the recipe! Your finished result will taste as good or as bad as the chocolate that you use. If you are unhappy with the result in regards to either texture or taste (or both), try to make the recipe again with different chocolate that you personally enjoy. Chocolate choice can make all the difference in the world.

Craft chocolate often has less cocoa butter in it so some of these recipes may not work as well for a beginner when using craft chocolate, especially when tempering and making cream-based ganache.

Work in a kitchen that is between 68˚F and 72˚F only for dark chocolate and 68˚F to 70˚F for milk and white chocolates. If your kitchen is too warm, the chocolate will not work as well, and likely not temper correctly or at all. If tempered in too warm of an environment, your chocolate will likely be dull and may even look grainy when set, and cocoa bloom will show up quickly during storage.

Keep water away from chocolate as even a small amount can seize the chocolate, rendering it completely unusable. If you see this start to happen, the only “fix” is to add a lot more water and/or cream and stir quickly. Seized chocolate can never be remelted and used for chocolate work, in fact, it is no longer chemically chocolate anymore.

Do not use a thermometer to temper chocolate. You will read in books and on websites that in order to temper chocolate correctly, you need to heat to such and such degree and then cool to this degree and reheat to another degree. 

 

While this sounds good, it is not practical as every chocolate is made differently and will require a different set of temperatures to be successful. Plus, this is only 1/3 of the equation. 

 

To temper correctly you need to control time, temperature, and motion, not just temperature. You are much better off following the partial melt tempering method for chocolate that came to you in a tempered bar or drop/disk form. 

 

For chocolate that has been bloomed (looks powdery and/or crumbles instead if snaps) slowly melt it until fully melted and then table-temper about half of it by mushing it on a cool counter until it gets firm again and then adding that newly made seed to your bowl of fully melted chocolate and stirring for a few minutes. 

 

Work quickly as the chocolate will set up (grow more crystals) as you work with it. Gently reheat the bowl of chocolate in the microwave for 10 seconds at a time and stirring for at least 30 seconds in between heatings. Heat only enough to make it workable again.

 

Follow direction exactly, especially when making a ganache as technique matters quite a bit for successful results. Do not substitute one chocolate for another unless the recipe specifically states that this is okay to do.

 

Temper at least 1 pound of chocolate (2 pounds is best) when dipping as the larger mass will keep a more stable temperature and be less frustrating to work with. When finished dipping, simply pour out the extra chocolate onto a cookie sheet lined with parchment paper, being sure to spread thin. Let chocolate set up overnight in a cool room. Break up chocolate and use as tempered chocolate for your next recipe.