What is the difference between 'Best Before' and 'Use By' dates?
When you find an old chocolate bar, the first thing to check is the date on the packaging. Unlike products with a 'Use By' date, which indicates a food safety deadline, most chocolate has a 'Best Before' date. This date refers to the manufacturer's estimate of when the product is at its peak quality in terms of flavor and texture, not when it becomes unsafe to eat. Dark chocolate, in particular, can remain safe to eat for years past its 'Best Before' date if stored properly. Milk and white chocolate, due to their higher dairy content, have a shorter shelf life, but are still generally safe beyond their date unless other signs of spoilage are present.
The crucial sensory test: Look, smell, and taste
Before you toss a seemingly old chocolate bar, give it a thorough inspection using your senses. This sensory check is the most reliable method for determining its safety and quality.
1. Look for signs of spoilage
- Appearance of mold: Actual mold on chocolate is rare because bacteria and fungi need moisture to thrive, and chocolate has a very low water content. If you see fuzzy, irregular, greenish, or gray patches on the surface, it is a sign of true spoilage and the chocolate should be discarded immediately.
- Chocolate bloom (harmless): Far more common is a white or gray film known as chocolate bloom. There are two types: fat bloom and sugar bloom. Fat bloom appears as white streaks or a hazy, dull film and is caused by temperature fluctuations that cause cocoa butter crystals to separate and rise to the surface. Sugar bloom looks dusty and gritty and is the result of moisture (often condensation) causing sugar to dissolve and recrystallize on the surface. Both are harmless and safe to eat, though they indicate a change in quality.
2. Smell for rancidity
- Pleasant cocoa aroma: Fresh, high-quality chocolate should have a rich cocoa scent. Even white chocolate should have a fragrant cocoa butter smell.
- Rancid or off odor: If the chocolate has a savory, sour, or rancid odor, it's a sign that the fats have gone bad. This is a definite indicator that the chocolate is no longer safe to eat and should be thrown out. Chocolate can also absorb strong odors from nearby foods, especially if not sealed properly, which can affect its taste.
3. Taste to confirm
- Check for bitterness: While dark chocolate naturally has some bitterness, an overpowering or unpleasant bitterness can indicate the chocolate has gone bad.
- Test the texture: Chocolate with bloom will have a different texture. Fat bloom can cause a waxy mouthfeel, while sugar bloom can make it feel grainy or sandy. If the texture is crumbly or soft instead of having a satisfying 'snap,' it is likely out of temper, but still safe to consume.
- Discern the flavor: If the chocolate tastes stale, has absorbed other flavors, or has a distinctively off-putting flavor, it is best to discard it.
Comparing chocolate bloom vs. mold
Understanding the distinct differences between chocolate bloom and mold is key to assessing a piece of chocolate's safety. While bloom is a harmless cosmetic and textural issue, mold is a clear sign of spoilage.
| Feature | Chocolate Bloom | Mold |
|---|---|---|
| Appearance | White or grayish film or streaks. Can be hazy, dusty, or chalky. | Irregular, fuzzy patches that can be greenish, gray, or black. |
| Texture | Dry, slick, grainy, or waxy to the touch. | Fuzzy or slimy to the touch. |
| Feel Test | Wiping with a dry or wet finger reveals the underlying chocolate without fuzz. | Feels like fuzzy patches, does not wipe away cleanly. |
| Smell | Retains a cocoa aroma, though possibly diminished. | Often has a musty, unpleasant odor. |
| Cause | Temperature fluctuations (fat bloom) or moisture exposure (sugar bloom). | Fungi growth due to high humidity or contaminants. |
| Safety | Perfectly safe to eat, though texture and flavor may be compromised. | Unsafe to eat and should be discarded. |
How to prolong the life of your chocolate
Proper storage is the best way to prevent the visual and textural changes that affect chocolate. By following a few simple guidelines, you can ensure your treats stay in optimal condition.
- Cool, dark, and dry: The ideal storage conditions are a consistent temperature between 15-20°C (60-68°F), away from direct light and heat. A pantry or cupboard is often the best spot.
- Airtight container: Once opened, store chocolate in an airtight container to protect it from moisture and prevent it from absorbing strong odors from other foods.
- Avoid the fridge: While tempting, the refrigerator is generally not the best place for chocolate. The cold temperature can cause sugar bloom and the chocolate can absorb other food smells. If refrigeration is your only option in a hot climate, place it in an airtight container first.
Conclusion
While a bar of chocolate might look unappealing with a white film, it is most often simply bloom, a harmless sign of improper storage. To know for sure if your chocolate is safe to eat, you should perform a sensory check. As long as there is no rancid smell, mold, or truly off-putting taste, your chocolate is likely safe to consume, though its peak quality may have passed. By understanding the causes of spoilage and storing your chocolate correctly, you can enjoy it for longer while minimizing waste. For more information on proper food handling, consider exploring resources from the Canadian Food Inspection Agency.
