Tips for Keeping Chocolate Fresh

• Store your chocolate in a cool, dry place at 65 degrees Fahrenheit and 50% humidity. Chocolate and moisture do not mix. High humidity will cause "moisture bloom" - a white haze or spots on the surface. The chocolate will not look as appetizing, but it generally does not affect the flavor.
• Chocolate can be frozen for up to six months. When freezing, double-wrap chocolate in air-tight sealed plastic freezer bags (or equivalent freezer storage container). To unthaw, leave chocolate in bag until they return to room temperature.
• Keep chocolate out of direct sunlight. Sunlight will fade the color and the elevated temperature will cause the chocolate to become tacky. Even worse, it will cause the chocolate to melt!
• Do not store chocolate near chemicals, cleaning solvents, perfumes or foods such as onions and garlic. Chocolate absorbs others flavors and odors, so it is best to keep it tightly sealed and away from potential contaminents.
• Solid chocolate (not mixed with other products) has a shelf life of 6-12 months. When mixed with nuts, cream, etc. the shelf life will be reduced by up to 50%. Keep in mind that you may not always know when the chocolate was manufactured or how long it has already been sitting on the shelf at the store.