What do supermarkets do with the surplus of chocolate? And what is the best way to store it?

In recent days, thousands of kilos of chocolate have been sold over the counter and over the roofs. But in the store you also see a lot of chocolate on the shelves. “A lot is still being sold both in the run-up to Sinterklaas and on the day itself,” says Aldi spokeswoman Tine De Keersmaker. “We therefore provide sufficient supplies so that everyone can celebrate this festival with all kinds of goodies. Products from our Santa range will be available from tomorrow (Thursday, ed.) are discounted 25 percent cheaper until mid-December. “Bee Delhaize the Santa chocolate is already at 1+1 free,” adds Ine Tassignon from Delhaize.

Colruyt monitors the stock several times a week during the festive seasons and consults with its suppliers how much chocolate they will still produce to prevent food waste. “This way we can drastically limit waste after Sinterklaas without having to put everything on sale. The chocolate remains in the stores for another two to three days as standard – for late decision makers – and the rest is then donated to the food banks,” says Hanne Poppe, spokeswoman for Colruyt. Also Carrefour Like the other stores, it will donate the leftover Santa products to the food banks.

Anyone who wants and is price-conscious can still stock up on chocolate for next year. But is that sustainable for a long time? And where is best to store it? HLN asks the famous chocolatier Dominique Persoone.

Dominique Persone: “It depends on what chocolate it is. Pure (dark) chocolate can be stored for the longest time: up to more than a year. Milk chocolate lasts an average of six months because it contains milk. And white chocolate has the least shelf life: a maximum of three months. The longer you wait to eat it, the less you can enjoy the aromas.”

“It is very important not to store the chocolate in the refrigerator, because it is too moist there. And you also have the influence of other aromas there. For example, if you also keep a piece of cheese in the refrigerator, the flavor of the cheese will seep into your chocolate. This is also very often used to test the quality of packaging such as cardboard boxes. Not only for chocolate but also for other products. To ensure that the cardboard does not release any taste, the producers place a piece of chocolate in it for 24 hours. If it tastes like cardboard afterwards, then the cardboard box is not of sufficient quality.”

“Chocolate is best stored in a dry and light place to prevent oxidation. I personally use an old-fashioned tin cookie jar. It is odorless, dry and dark. The best hiding place for your leftover chocolate.”

“I am addicted to a piece of chocolate in my baguette on a Sunday morning. (laughs) Process a few pieces of chocolate in warm milk and enjoy it twice as much after a brisk walk in nature or on a cold winter evening. Another way is to make your own chocolate spread: cut the chocolate into pieces, boil the cream, add a few lumps of butter and then store the chocolate spread in the refrigerator. The maximum!”

“Because we always work fresh, we have little surplus. But we donate the chocolate that is left over to the poverty organization Poverello.”

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