Chocolate contains cocoa butter, which is a fat. Fats have the tendency to absorb odors, which is why chocolate must be stored away from spices, aromatic foods or oils, meat, smoke or any other odorous foods or materials.

Moisture can be absorbed by the sugar in chocolate and cause it to melt, creating sugar bloom, a grayish - looking spot or layer on the surface of the chocolate. Therefore, it is highly recommended to store chocolate in a cool, dark and dry place, with under 55% humidity.

Heat is another factor that has to be avoided as it can melt the chocolate. Ideal storage temperatures range from about 13-20 0 Celsius. Chocolate should be kept out of any harsh light, natural and artificial.

If these optimal conditions cannot be met, store the chocolate in a tightly sealed container which must be sealed each time after use. Chocolate is sensitive to sharp temperature changes so if chocolate is stored in the fridge and then taken out to a warm room, chemical changes will occur in the cocoa butter causing the cocoa butter to separate from the solids. This is called fat bloom and can be seen as a dry grayish-whitish layer on the chocolate's surface. This is harmless if eaten and may slightly affect the taste of the chocolate. Chocolate that has sugar or fat bloom must go through a new crystallization process in order to correct the crystal structure and to ensure shiny chocolate that makes a sharp snap when broken. Chocolate that is taken out of the fridge should gradually "warm" up. An air conditioned room helps in this case. A 100C temperature change or more is considered a sharp change and should be avoided.

Storage Periods

Dark Chocolate (with no additions of nuts, fruit or fillings) – up to 2 years if stored in optimal conditions

Milk Chocolate (with no additions of nuts, fruit or fillings) - up to one year if stored in optimal conditions

White Chocolate (with no additions of nuts, fruit or fillings) - up to one year if stored in optimal conditions

Chocolate with cream ganache – 2 weeks at room temperature. It can be placed in the freezer for up to 3 months if stored in a tightly sealed container wrapped in Saran wrap a few times. It should be brought gradually to room temperature before eating by placing in the fridge for a day or two and then kept at room temperature for a few hours.