Actually, it is true, but only to a point. After chocolate is manufactured it needs to “age” for between 24 and 72 hours before it is ready to be eaten. It’s especially true for ganache-centered chocolates—they will taste better if left to sit awhile.

Some people believe that solid eating chocolate continues to get better the longer it sits, advocating taking large bars (couverture), and setting them aside for years. There is one company in Germany (Leysieffer) that I have been told ages their chocolate for one year after manufacturing before selling it but I have never been able to do a comparative taste test.

There is also a company that ages their cacao beans for a year before roasting and grinding them claiming that it makes for better chocolate but as many of their other marketing claims appear to be disingenuous, I take this one as hyperbole.

I’ve never aged a bar of chocolate and I don’t know anyone personally who has (other than accidentally), and I don’t know anyone personally who recommends it. What I can say is, if you’re going to try this at home, make sure you wrap the bar very well to make sure that no moisture can get in and make sure to put it some place where the temperature doesn’t vary much from about 50% F—ever. Leave the bar alone for a couple of years at least (yeah, right—like that’s ever likely to happen).

Previous Questions and Answers:

1. I work for an investment bank, we are doing a study on chocolate. How would you clearly define 'premium chocolate' (a list of the competitors to Lindt would be welcome) I appreciate your help, Regards Olov
   Posted by  on  12/20  at  11:51 AM
2. Dear I need your help...Can you send me the background company, SWOT, and PEST of Lindt. I need this information for my school project. Please help me...Thanks before :: Michael, I don't know (not being from Indonesia) what SWOT and PEST are. They are probably financial numbers and, as Lindt is not an American company (they're Swiss) I would take a look at the Swiss stock exchange listings for that information. :: Clay
   Posted by  on  12/05  at  11:26 PM