Chocolate,
when not stored properly, can lose its richness and flavor and may become
stale.
Ideally, chocolate should be stored in
a slightly cool, dry, dark place. Store at a
temperature of 55°F to 68°F with a humidity level of less than 50%. Chocolate
that is too hot can melt or become deformed.
It can also develop a “fat bloom” from cocoa butter rising to the
surface.
Because of condensation, only refrigerate your chocolate
if there is a risk of the temperature rising above 70°F and/or the humidity above
50%. To safely refrigerate, tightly wrap the chocolate in waxed or parchment
paper, then store in air tight container. Always avoid freezing the chocolate,
it lowers the temperature to 50°F or below causing thermal shock. The chocolate
can crack, become brittle, develop a sugar bloom or turn grayish in color.
The best temperature to consume chocolate is from 64°F to
70°F. At the proper temperature chocolate will have a snap to it and will fully
release the flavor and aroma. If you have refrigerated the chocolate allow it
to rest and return to a temperature of 64°F to 70°F.
Don’t store chocolate near anything with a strong smell.
Chocolate absorbs odors very easily.
