About Chocolate | Storage

I thought I should mention something about storage.

Chocolate should be stored in a place with less than 60% humidity, a temperature between 15-20 C (59-68F), away from odours and contained in good packages.

I would never store chocolates in the refrigerator (due to potential odours), and would not freeze them unless absolutely forced to (and if I had to I would carefully, slowly defrost them, then eat them as quickly as possible.).

The ideal place is a clean cool, dark cupboard.

Select a section below to learn more about chocolate:

• Introduction
• History
• Cocoa plant
• Production
• Tempering (handling of couveture)
• Storage
• Single Origin
• Consumer Information