1) Keep the chocolate in a cool, dry place. The ideal storage location is around 65 degrees Fahrenheit and 50% humidity. A range of approximately 10% in either direction will not have any adverse effect. The normal air conditioned room provides adequate protection.
2) The chocolates may be frozen for up to six months. If frozen, the chocolates should be wrapped in double air-tight sealed plastic freezer bags (or equivalent materials). The chocolates should remain in the bags when being thawed until they return to room temperature. This will keep moisture from condensing on the chocolate.
3) Do not store near heat or in direct sunlight. The light will fade the color and the elevated temperature will cause tackiness and melting.
4) Chocolate readily absorbs other flavors and odors. Do not store near chemicals, cleaning solvents, perfumes, air freshener, etc.
5) Chocolate and moisture do not mix. High humidity or moisture may cause a white haze or spots on the surface of the chocolate. (This is known as "moisture bloom".) The chocolate will not look as appetizing, but it will generally be just as tasty.
6) In general, solid chocolate which is not mixed with other products will have a shelf life of at least six to twelve months or longer, depending on the environmental storage conditions. When mixed with other products (nuts, cream, etc.) the shelf life will be reduced.
