Chocolate letters are a part of Sinterklaas, and at Bonbonbook we make them with the finest chocolate, luxurious fillings, and a wealth of craftsmanship. But how do you ensure your chocolate letter stays as delicious as the day you receive it? In this blog post, we explain the best way to store chocolate letters, ensuring optimal flavor, texture, and shine.
Why good storage is important
Chocolate letters are made of fine chocolate, which is sensitive to temperature, light, and humidity. If not stored properly, the chocolate can turn white, lose its shine, or even change flavor. Properly storing your chocolate letter will keep it nice and firm, full of flavor, and deliciously creamy.
The ideal temperature for chocolate letters
The best temperature for storing chocolate letters is between 16 and 18 degrees Celsius. At this temperature, the cocoa butters remain stable and the chocolate retains its luxurious appearance and perfect "snap."
Why not in the fridge?
The refrigerator seems like a safe place, but it isn't. The cold, moist air causes sugar bloom: a white film formed when moisture condenses on the chocolate, drawing sugar to the surface. This affects the quality and flavor. Therefore, always store chocolate letters at room temperature.
Dark, dry and constant
If you want to store chocolate letters properly, here are the three golden rules:
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Dark: Sunlight and bright artificial light can melt chocolate and affect its flavor.
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Dry: Moisture is detrimental to chocolate, causing blooming and loss of flavor.
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Constant temperature: large temperature differences cause fat bloom, which makes the chocolate turn white and more brittle.
A pantry, kitchen cupboard or cool storage room is perfect.
Do not store chocolate letters next to scented products
Chocolate absorbs odors easily.
For example, if you store your chocolate letter next to herbs, coffee, detergents or garlic, the smell will be absorbed into the chocolate.
Especially luxury chocolate letters with soft fillings — such as the fudge and hazelnut cream letters from Bonbonbook — deserve an odor-free environment.
What about the refrigerator or freezer?
Refrigerator (preferably not)
Only use when absolutely necessary, for example in extreme heat.
If you must, wrap the chocolate letter in an airtight container to prevent moisture. Then let it slowly come to room temperature while still wrapped.
Freezer (possible, but risky)
Freezing is possible, but only if thawing occurs very slowly :
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First put in the refrigerator for 12–24 hours,
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Then allow to come to room temperature.
This prevents condensation from forming on the chocolate.
However, for luxurious handmade chocolate letters such as those from Bonbonbook, we do not recommend using the freezer.
How long does a chocolate letter last?
The shelf life depends on the type of chocolate and any filling:
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Pure chocolate letters: shelf life up to 1 year.
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Milk chocolate letters: 6–12 months.
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White chocolate letters: 4–6 months.
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Filled chocolate letters: always quicker to make due with fresh ingredients — best enjoyed within a few weeks.
Bonbonbook uses high-quality, fresh fillings, so the taste is at its best when eaten within a short time.
This is how you can enjoy our chocolate letters optimally
Save your chocolate letter:
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in a dark place,
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at 16–18 degrees,
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in the original packaging,
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away from heat sources or scented products.
This way the chocolate letter retains its perfect taste, structure and appearance.
What's the best way to store chocolate letters?
The best way to store chocolate letters is simple: in a dark, dry place, around 18°C (64°F). Avoid the refrigerator, protect from moisture, and give your chocolate letter a quiet, odor-free place. This way, your luxurious Bonbonbook chocolate letter will remain as irresistible as the day it was made.
