How to store

Store in a cool and dark area!
Chocolate is sensitive to humidity, odours and, if in contact with air and light, oxidation. Chocolate should be protected against light and air and stored in a cool dry place, at a constant temperature between 12 and 20°C. Never freeze or keep chocolate below 12°C.
Under the above mentioned conditions, chocolate (dark, semi-sweet chocolate) can be stored for more than 12 months, whereas milk or white chocolate can be stored in the same conditions for 8 to 10 months.

The difference in temperature should not be more than 7°C when chocolate is taken out of storage. The quality of chocolate is adversely affected by sudden changes in temperature. Frequent exposure to high temperatures can cause the cocoa butter in the chocolate to rise to the surface, creating a “bloom” effect, which can make the chocolate look cloudy grey in colour.

Be aware of odours.
Chocolate is very receptive to the absorption of unfamiliar odours. That is why chocolate must be stored in an area which does not smell musty or unusual. Good ventilation in the warehouse is essential. Chocolate should never be stored between or near strongly smelling products (e.g. cheese, fish, meat, lemons, bananas etc.).