As Easter weekend arrives, many Britons will be indulging in chocolate eggs. While these treats are a staple of the bank holiday, experts advise checking your chocolate before eating, especially if it has been stored for a while.
Chocolate does not technically expire but carries a best-before date. Due to its low water and high fat content, bacterial growth is rare, but spoilage can occur, particularly in chocolates with fillings like fruit, biscuit, or cream.
Dark chocolate, with its higher cacao content, has the longest shelf life and can remain edible months past its best-before date. However, if you notice a pale coating on your Easter egg, do not panic—this is likely 'bloom', caused by fat or sugar separation, and is safe to eat.
According to Whitaker's Chocolate, there are four key signs of spoilage: visible mould (fuzzy patches or unusual colours), a sour or stale odour, crumbling or loss of lustre in texture, and changes in the appearance or smell of filled chocolates. If any of these are present, the chocolate should be discarded.
