Chocolate, especially gourmet bonbons, is best enjoyed fresh and typically loses flavor potency over time. Experts like chocolatier Melissa Coppel and sommelier Estelle Tracy advise treating chocolate with care to preserve its delicate flavors. While chocolate doesn’t spoil like perishable items, moisture affects its quality. For optimal enjoyment, consume artisan chocolate shortly after purchase, and pay attention to storage conditions to sustain its exquisite taste, akin to how one treats other fresh confections like cake.
"If there was one thing I wish people knew, it's that you should look at a bonbon the way you look at cake. You don't buy cake to eat it in three weeks!"
"Generally speaking, chocolate is a very shelf-stable product. Bacteria and yeast and all the nasty little things that make food go bad need moisture to be happy."
Collection
[
|
...
]