Storing Chocolate

Chocolate should be stored at a temperature of about 60°F/16°C in a dry, airy place. Chocolate decorations can be refrigerated or frozen. Wrap opened chocolate in plastic wrap or aluminum foil, and store it away from ingredients with strong odors. Dark chocolate and cocoa keep better than white and milk chocolates that contain a high proportion of milk solids.

If stored in less than ideal conditions, the cocoa butter in chocolate may rise to the surface and leave a whitish film or “fat bloom”. “Sugar bloom”, a similar discoloration, occurs when water condenses on the surface of chocolate, dissolving some of the sugar content and leaving a white crust when the moisture evaporates. This often affects refrigerated chocolate candies that are too loosely wrapped. Chocolate with sugar or fat bloom can still be melted, but it is unsuitable for grating.