Light and Air

All chocolate should be protected from the light and air by wrapping it in aluminum foil, along with an airtight covering or plastic wrap. If care is not taken to protect chocolate from these elements, chocolate will oxidize quickly and change color and flavor. Dark and milk chocolates naturally contain antioxidants that slow down this oxidation process; however, white chocolate does not contain these antioxidants and is therefore much more susceptible to oxidation. Chocolate that is not going to be used immediately should be stored in a cool, dark place to protect it from exposure to the light and air.