Ah, chocolate—the universal language of love, the solution to a bad day, and the reason why dessert has its own separate stomach (we know it’s not scientifically accurate, but let’s not ruin the fun). But in Australia, where the sun shines brighter and the temperatures soar higher, keeping your chocolate from turning into a gooey mess can be a bit of a challenge.
As a proud Perth chocolatier, who started a business working with a highly temperature-sensitive product without knowing what I was getting myself into, I've learned a thing or two along the way (mostly the hard way). I’m here to share my expert tips for keeping your chocolate in perfect condition.
For the full guide on storing and transporting chocolate—perfect for Perth’s warm climate—keep reading or visit our website for more tips on caring for your favourite artisan treats!
Australia chocolate lovers know that summer can be brutal on their favourite sweet treats. Chocolate’s smooth texture and snap come from tempering, a process that stabilises the cocoa butter crystals. These start to break down at around 30°C, causing chocolate to melt and lose its structure. That’s why warm weather or direct sunlight can quickly turn your artisan chocolate into a gooey mess.
In addition to temperature, chocolate is sensitive to odours. As a Perth chocolatier, I always advise customers to store their chocolate away from strong-smelling foods, as chocolate tends to absorb surrounding aromas.
Fat bloom is a common challenge in warm climates like Perth. It occurs when chocolate is exposed to temperatures above 24°C, causing cocoa butter crystals to migrate to the surface. This doesn’t melt the chocolate entirely, so your bar might look perfectly fine on the outside and still hold its shape. However, once you refrigerate it, the bloom often reveals itself as a whitish coating.
It’s not the act of refrigerating chocolate that causes bloom, but rather that the chocolate got too warm at some point. While fat bloom doesn’t affect the safety of the chocolate, it can dull the flavour and texture, making it less enjoyable to eat.
Some chocolates use emulsifiers, such as soy lecithin (322) or ammonium phosphatides (442), to stabilise cocoa butter and prevent bloom. While these additives create a more stable structure, they can impact flavour and texture. The way they are processed is also worth considering—many involve industrial methods or harsh solvents, which may not align with preferences for clean, natural eating.
For more insights into emulsifiers and their potential impacts, we recommend checking out Well College Global’s recent Facebook post, which discusses the role of emulsifiers in chocolate and their processing methods. You can find it on their Facebook page here.
At Cheeky Cacao, we’ve carefully selected a chocolate that doesn’t use emulsifiers like soy lecithin or synthetic additives. Instead, we focus on organic couverture chocolate made with pure, high-quality ingredients. This choice aligns with our commitment to offering a more natural, genuine chocolate experience. Without emulsifiers, our chocolate may require a little extra care to store, but we believe it’s worth it for a cleaner, richer flavour.
To prevent fat bloom and keep your chocolate at its best, store it below 22°C in a cool, dry place and avoid fluctuating temperatures. Whether you’re enjoying one of our signature bars or a filled ganache, these small steps will ensure your chocolate stays beautiful and delicious.
For most of Australia, keeping chocolate at room temperature isn’t an option. Here’s how to store chocolate effectively in our warm climate:
For filled chocolates like Raspberry Ganache or Salted Caramel & Cashew, it’s especially important to refrigerate them once opened to keep the filling fresh.
Transporting chocolate safely in Perth’s hot climate requires a bit of planning. The goal of an insulated bag or esky is to trap the cold in and keep the heat out.
Here are my top tips for transporting chocolate:
With these precautions, you can keep your Perth artisan chocolates safe from the Aussie sun.
We’ve all been there—your chocolate gets left in the car, or the summer heat sneaks up on you, and suddenly it’s melted or bloomed. Don’t worry—not all is lost! Here’s how to repurpose it:
Chocolate mishaps happen, but with a little creativity, you can still enjoy your indulgence.
Comments will be approved before showing up.
