Storage

PROPER CHOCOLATE STORAGE: COOL - DARK - DRY 

The main thing to remember is this: if you are content and happy in a room with normal-range comfortable temperatures and humidity, your chocolate will be happy too. The chocolate is fine on your kitchen counter or cupboard. (Obviously, not on a sunny windowsill). If the thermometer starts going up and getting uncomfortable for you (like upper 70’s and heading into the 80’s), you might want to think about moving your chocolate somewhere cooler. I don’t usually recommend the refrigerator because of the moisture. Plus, it could be smelly in there and chocolate (good, pure chocolate) can and will absorb any odor that it is exposed to. Onion chocolate, anyone?? But, if you MUST: (This is for truffles as well as bars) If you feel you must refrigerate (your room is heating up and you're getting nervous about your chocolate and you don't happen to have a wine cave - which actually would be the perfect place) (remember the refrigerator is a damp environment and could cause it to bloom): Put the chocolate in double freezer bags, eliminating as much air as possible. Put the bag into the REFRIGERATOR for 24 hours. Then move them to the freezer.  They can live there for 3-4 months. When you want to take them out, do the steps in reverse, plus – and this step is critical – bring them to room temperature before you open the bag.  If you don’t the chocolate will condensate and it will “bloom” after all the measures you just took to keep it safe.  Doing the refrigerator and freezer steps slowly (both going in and coming out) will eliminate cracking (mainly for truffles and chocolate confections) – which can happen if you go directly from warm room straight to the freezer.

That said, life is short.  Use the good china!  Take out the beautiful crystal stemware!  Enjoy your chocolate!