Chocolate Storage & Freshness Guide

For Wholesale Partners of Le Chocolatier – Premium Belgian Chocolate from Canmore

To help you offer your customers the best possible chocolate experience, please follow these storage guidelines. Proper care helps maintain the appearance, texture, and flavor of our handcrafted Belgian chocolate, made in the heart of the Canadian Rockies.

Shelf Life & Freshness

  • Best Before: 1 year from purchase (chocolate bars include a best before date stamp on inner packaging)
  • Ideal Consumption: Within 3 months
  • Made with high cocoa content and no preservatives

Storage Conditions

  • Temperature: 16–20°C (60–68°F)
  • Humidity: Below 50%
  • Environment: Cool, dry, dark, well-ventilated
  • Packaging: Leave in original packaging or store airtight

Avoid refrigeration or freezing unless absolutely necessary.

What to Avoid

  • Sunlight: Fades appearance and causes melting
  • Heat: Causes fat bloom (oily or streaky look)
  • Moisture: Causes sugar bloom (white, gritty surface)

Chocolate Bloom Explained

Fat Bloom: Caused by heat or temperature swings. Looks like gray streaks or dull spots.

Sugar Bloom: Caused by moisture or condensation. Appears as a white, gritty coating.

Refrigeration (If Necessary)

  1. Wrap tightly in an airtight container
  2. Place inside a sealed box or bag
  3. Bring to room temperature before opening

Retail Display Tips

  • Avoid direct lighting or heated shelves
  • Rotate stock frequently (FIFO method)
  • Train staff to identify and avoid bloom

Questions or Support

We’re happy to support you in offering the finest chocolate experience to your customers.

Le Chocolatier – Canmore, Alberta
info@lechocolatier.ca
www.lechocolatier.ca