Where to store chocolate?
Ideally, chocolate should be stored in a slightly cool, dry, dark place. The perfect environment would be 16 to 24 degrees Celsius, have low humidity (less than 50 %), be out of direct sunlight, and away from any other foods or substances with strong odours that could be absorbed by the chocolate.
Frequent exposure to high temperatures can cause the cocoa butter in chocolate to raise to the surface, creating “bloom,” an unpleasant cloudy grey colour. This is a superficial flaw that can be corrected by melting and properly tempering the chocolate. However, in addition to bloom, white chocolate can go rancid when exposed to strong light, which will greatly affect the flavour and quality of the chocolate.