Can you freeze chocolate?

That’s an excellent question, reader Clare. It something that’s surely on the minds of many whose Valentine’s bounty exceeds their capacity to consume it. Yes, there are those people out there.

But to the question: can chocolate be frozen? The answer is that it can be, but it must be frozen carefully, and even when it is frozen carefully, it can still be damaged (at least cosmetically). The reason is because freezing accelerates the crystallization process. Certainly for water, but also for other key chocolate components like fat and sugar. It’s crystallized fat and sugar that’s responsible for the “bloom” one finds on chocolate that’s been stored for too long.

Fat bloom really isn’t a big deal in terms of what it does to a chocolate’s taste and texture. Sugar bloom is another matter entirely, since it makes chocolate chalky and bitter tasting. You can tell the difference by sight. Fat bloom looks more like a film, sugar bloom creates crystals of a size you can actually see.

The trick to freezing chocolate is to try to bring its temperature down slowly. Wrap the chocolate as tightly as you can in heavy-duty freezer bags (vacuum packing is ideal for this job), then place the chocolate in the refrigerator for several hours, followed by the freezer. If all goes well the chocolate will store there, largely intact, for up to six months.

21 thoughts on “Can you freeze chocolate?”

  1. Joe, if chocolate is frozen correctly and bought back to room temperature correctly can it be tempered. Thank you.

  2. What if chocolate is not freezing….?
    Can we use plastic sheet to make container air tight

    1. Hello Arpita! I’m not completely sure I understand your meaning. Are you talking about refrigerating chocolate instead of freezing it?

      – Joe

  3. It’s my first time making chocolate and it’s not freezing. I don’t know what’s wrong. Can you tell me what I need to add to my chocolate?

  4. I just made a chocolate pistachio tart and need to freeze it. Can it be frozen, and if so, for how long, and what is the best way to wrap it. Thx

    1. Hey Lulu,

      If it’s the ganache-like pistachio tart then you can probably get away with freezing it. I’d put it in the freezer for an hour to firm it, then warp it lightly in plastic. If you have a tupperware container big enough that would be great, since the cream will absorb off flavors and odors from the freezer if you’re not careful. But any large container will do. I wouldn’t freeze it for more than a couple of weeks.

      Best of luck!

      – Joe

  5. I made chocolate with butter, cocoa powder, milk powder, icing sugar. When I refrigerate it, it is not hardening. What could be the problem? How can I solve this?

    1. Hey P!

      Cocoa butter is the fat you really need for a firm chocolate. Depending on how hot the butter was before you made you mixture, it might not firm up much, it at all. You might have a good chocolate sauce on your hands!


      – Joe

  6. I have over bought my baking chips this Christmas and was wondering if I could vacumn pack my chips in their original bag and then throw them in the freezer?? I would think that they would be just as good as new when I go to use them?

    1. Hi Marci!

      Yes you can freeze them will no ill effects for several months. Just follow the directions here and you’ll minimize fat bloom.


      – Joe

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