Of course, you cannot just empty a whole box of fine chocolate in just one sitting. This is why you need to know how to store your fine treats to avoid sacrificing its flavor and color. You do not want to see your chocolates with gray spots once you open them for the second time.
Where to store – Place your chocolate in a cool, dry, and dark place. The storage place has to be cool enough not to soften the chocolate, but not too cold that would condensate the chocolate. Condensation dehydrates the chocolate and loses its texture and flavor. It also causes “sugar blooms,” those unsightly white or gray spots when the sugar rises on the chocolate’s surface. This is why, contrary to popular belief, chocolate should never be stored in the refrigerator. An ideal place, for instance, is the pantry down the basement. However, if you live in a hot and humid climate and you have no other choice but to store the chocolate in the fridge, make sure to place it in an airtight container. Once you take them out, let the chocolate come to room temperature before opening the container.
Keep it airtight – Chocolates absorb the flavors and aroma of the foods stored with it, which is why they should be kept in an airtight container. You do not want your chocolate to taste like onions or fish.
Shelf life – Although fine chocolate can last for a long time, it is much advisable to eat them within a few weeks or up to a month after purchase so the best flavors and texture can still be savored. Meanwhile, properly-stored milk chocolate can last up to a year, whereas dark and unsweetened chocolate could last a bit longer.