How to Store Handmade Chocolates (Even in a Delhi Summer)

Handmade filled chocolates are delicate by design: a thin, glossy shell around a soft, fresh filling. Treat them well and every piece will taste exactly as it should. Here is how to store them, even when Delhi NCR is at its hottest.

The ideal spot

• Cool: around 15–18°C is ideal for chocolate.
• Dry: away from humidity, steam and the kitchen sink.
• Dark: out of direct sunlight, which can soften chocolate in minutes.
• Odour-free: chocolate absorbs smells, so keep it away from spices, onions and strong perfumes.

Using the fridge, the right way

If your room is warm, as it often is from April to October, the fridge is better than letting chocolates melt. Do it carefully:

1. Put the closed box inside an airtight container or zip bag.
2. Store it away from strongly flavoured food.
3. Before serving, take the container out and let it sit, still sealed, for 20–30 minutes. This stops condensation forming on the chocolate.

Chocolate tastes best at room temperature, when the shell snaps and the filling melts on your tongue.

What is bloom?

Sometimes chocolate develops a dusty white film. That is bloom. Fat bloom comes from temperature swings that bring cocoa butter to the surface; sugar bloom comes from moisture that dissolves surface sugar, which then recrystallises. Both are harmless, but they dull the shine and texture. Steady, cool storage prevents them.

Enjoy them fresh

Ganache and caramel fillings are made with fresh ingredients, so chocolates are meant to be enjoyed fresh rather than kept for months. Follow the guidance we share with your order.

Travelling with chocolates

• Keep the box in the air-conditioned part of the car, never the boot.
• In summer, an insulated bag with a cool pack (not touching the box) helps.
• For events, store boxes in a cool room until they are handed out.

Have a question about your order? Message us. We are happy to help.

Quick answers