Storing Cadbury Chocolate Prasad for Kali Puja – Do’s and Don’ts

Written by Jheelum Basu | October 10, 2025

While traditional sweets are an essential part of the Kali Puja celebrations, in this era of fusion sweets and desserts taking over the festive favorites’ list, modern Kali Puja sweets with Cadbury chocolate are gaining popularity like never before. Alongside the laddoos, barfis, and jalebis, chocolate-based sweets are savored with the same love during festivals.

While sweets are made in large quantities during festivals, storing these chocolate treats becomes a challenge at times, as it is not recommended to refrigerate chocolate sweets unless it is necessary to prevent them from melting in hot and humid weather. Cold temperature in the refrigerator often leads to powdery white ‘sugar bloom’ on the surface of chocolate sweets.

From finding a place with the right temperature and humidity to using airtight containers and parchment paper or aluminum foil, there are certain conditions and rules to follow to store chocolate sweets without a refrigerator. However, refrigeration is a must for desserts with high moisture content (e.g, whipped cream, fruit, or dairy fillings).

Here, we have crafted a list of dos and don’ts for storing the modern Kali Puja sweets with Cadbury chocolate.

Storing Cadbury Chocolate Prasad for Kali Puja: Dos and Don’ts

The dos of preserving chocolate sweets

1. Refrigerate only when necessary: Usually, it is not recommended to refrigerate chocolate sweets, as it often causes ‘sugar bloom’, where the sugar and fat content separate and create a white powdery surface on the sweet items. If you still want to refrigerate to prevent them from melting in hot, humid weather, you may consider wrapping them well to protect against odors and condensation and placing them in an airtight container.

2. Using good-quality airtight containers: These are essential to protect the chocolate-based prasad of Kali Puja from the spoiling effects of air and humidity, which significantly contribute to staleness and mold.
3. Selecting a cool, dry place: To preserve the chocolate-based sweets, it is recommended to select a cool and dry place where the humidity level is below 55 percent and the temperature is 18-21°C. This optimum temperature is ideal for preservation as it prevents ‘sugar bloom’.
4. Understand the type of sweet: It is extremely important to understand the type of chocolate used in the sweet to decide the appropriate storage method, as the shelf life of chocolate varies based on its type. Dark chocolate has a longer shelf life than milk chocolate and white chocolate.

5. Protection: As chocolate is extremely absorbent in nature, to save it from the unwanted odor of spices or other culinary items, it is always recommended to wrap each sweet individually in aluminum foil before putting them into the airtight container. You may also consider placing wax paper between layers to prevent them from sticking together.
6. Segregation: To prevent spoilage, it is important to segregate the sweet items, as both moisture and flavor can transfer from one to another. Dry sweets are more likely to absorb moisture from the moist ones.
7. Finding a dark place: Absence of light is crucial for non-refrigerated storage of chocolate sweets. Any kind of direct light, be it natural or artificial, can make it more susceptible to heat and oxidation.

The don'ts of storing chocolate sweets

1. Avoid a place with a strong odor: The cocoa butter in the chocolate being a quick absorber of odor, chocolate sweets easily allow the ambient odors to get infused, leading to the development of an undesirable mixture of unpleasant odors.
2. Avoid exposure to sudden temperature changes: Random temperature shifts meddle with the quality and longevity of chocolate-based sweets, as rapid cooling or warming allows moisture to condense on the surface and cause sugar bloom.
3. Avoid direct sunlight and heat: It is also important to keep them away from direct sunlight and heat sources, as these can degrade the taste and texture of sweets.

4. Avoid putting in the freezer directly: Don't put sweets with fillings directly in the freezer. Caramel or cream can become grainy or separate when frozen. For these, it's best to eat them within their shorter recommended shelf life.

Avoid unsealed containers: Unsealed containers leave chocolates exposed to the air, which will cause them to oxidize and develop stale flavors over time.