Chocolate and the UAE summer do not get along. Cocoa butter, the fat that gives chocolate its snap and its smooth melt, starts to soften at around 30°C and melts completely close to body temperature. A box left on a sunny windowsill, or in a parked car, does not stand a chance.
The good news is that looking after chocolate is simple once you know a few rules. Here is how to keep it tasting the way it should, at home and when giving it as a gift.
The ideal place to keep chocolate
Chocolate keeps best somewhere cool, dry and dark, at a steady temperature of around 16°C to 18°C. In an air-conditioned home, a cupboard away from the oven, the sun and any window is usually fine. What matters most is avoiding swings between warm and cool, which is what damages the texture.
Chocolate also absorbs smells easily, so keep it away from spices, coffee beans and anything strongly scented. Once a box, jar or pack is open, close it again properly.
Should you keep chocolate in the fridge?
In the hottest months, when the cupboard is warm, the fridge is a sensible choice. Do it carefully:
- Seal the chocolate in an airtight container, or wrap it tightly, so it does not pick up fridge smells.
- When you want to eat it, take the container out and leave it closed until it reaches room temperature. Opening it while it is cold lets moisture settle on the surface.
- Avoid the freezer. Repeated freezing and thawing is hard on both texture and flavour.
Chocolate also tastes better at room temperature. Served cold, the flavours are muted and the texture is firm rather than melting.
What is the white film on chocolate?
If a bar has developed pale grey or white streaks, or a powdery coating, it has bloomed. Fat bloom happens when cocoa butter rises to the surface after the chocolate has warmed up and cooled down again. Sugar bloom happens when moisture dissolves some of the sugar, which then dries as a gritty film.
Bloom is harmless and the chocolate is still safe to eat. It can look less appealing and feel a little dry or grainy, so it is a good candidate for baking or a cup of hot chocolate.
Which chocolates soften first?
Pieces with soft centres, such as our hazelnut praline and pistachio praline bars, or ganache-filled bonbons in a gift box, are the first to feel the heat. Solid chocolate bars are a little more forgiving. Individually wrapped confectionery from our confectionery jars, such as nougat and salted caramels, is easy to reseal and keep on a shelf.
Hazelnut Praline – Milk Chocolate – 100g
Pistachio Praline – Milk Chocolate – 100g
Salted Caramels Jar – 450g
Almond Nougat Jar – 300g
Never leave chocolate in the car
A parked car in the UAE can become far hotter than the temperature outside. Even a short errand is enough to melt a box. If you are collecting a gift or carrying one to a dinner, take it straight inside, and keep it out of direct sun on the way.
Giving chocolate as a gift in the heat
If you are sending chocolate to someone, timing matters as much as the box. We deliver across all seven Emirates with our own team rather than a courier, between 8am and 10pm, so that boxes are handled carefully from our hands to yours. It helps to send to an address where someone will be home to receive it, and to move it to a cool place straight away. Delivery details and fees by area are in our shipping policy.
Prefer to carry it yourself? You can collect for free from any of our three boutiques in Abu Dhabi and Dubai. See our chocolate gift boxes for options, or read our guide to choosing a chocolate gift by occasion.
A quick summary
Keep chocolate cool, dry and away from light and smells. Use an airtight container in the fridge during the hottest months, and let it come to room temperature before opening. Do not leave it in a car. If it blooms, it is still safe to eat. Questions about your order? Message us on WhatsApp or email makawuae@outlook.com.