STORAGE AND CARE
Temperature matters, especially with fresh caramels and chocolate covered confections. As we navigate the temperamental LA weather, here are some tips to keep your treats looking and tasting their best:
ROOM TEMPERATURE STORAGE
For best results, store Munka Dessert Bites in a cool, dry place (60–65°F) away from heat and direct sunlight. Our treats are made fresh without added sugar or preservatives, we recommend enjoying them within 7–10 days for the best flavor and texture if stored at room temperature.
REFRIGERTAION
While refrigeration is not required*, it may help maintain freshness for longer storage or in warmer climates. To refrigerate your treats:
Store in an airtight container to protect from moisture and strong odors.
Keep at 38–45°F (typical refrigerator temperatures).
Allow treats to come to room temperature before enjoying for best flavor and texture
* Some folks tsk tsk the refrigerating of chocolate -but in the LA Summer, do what you must do. More details below
FREEZING
For longer term storage, treats can be wrapped* and frozen.
Store in a sealed, airtight container or freezer bag at 0°F (−18°C).
When stored properly, treats can maintain quality for up to 6 months.
THE TRIPLE WRAP
Wrapping Treats for Longer Storage
Extra protection helps prevent moisture exposure and temperature fluctuations. A suggestion:
1. Wrap small groups of chocolates in parchment paper.
2. Wrap again in foil.
3. Place in a sealed freezer bag or airtight container
Thawing Frozen Treats
To prevent condensation, consider the two-step method:
1. Thaw chocolates in their sealed container in the refrigerator overnight.
2. Allow them to come to room temperature for about 20 minutes before opening.
(Opening the container/wrapping too soon can cause condensation on the chocolate surface, which may affect appearance).
Understanding Bloom & Condensation
Chocolate may occasionally develop a light gray or whitish coating called bloom. This is a natural physical change and does not affect the taste or safety of the chocolate (but let’s agree - it’s not cute!)
What this is:
Fat Bloom: occurs when cocoa butter rises to the surface due to temperature fluctuations.
Sugar/Moisture Bloom: occurs when moisture or condensation touches the chocolate and dries on the surface. Even in sugar-free chocolate, alternative sweeteners can recrystallize on the surface when moisture is introduced and then evaporates, leaving a light film behind
To minimize bloom:
Store treats in a stable, cool environment.
Keep them sealed in airtight containers.
Avoid sudden temperature changes, especially moving chocolates directly from cold storage into warm air.
