Chocolate improves with age.

Chocolate should be stored in a cool, dry place, preferably in its original wrapping or wrapped in foil. Milk and white chocolates will keep this way for about a year. The darker varieties will keep for several years. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60–65°F.

Chocolate should be stored between 60-70 degrees Fahrenheit. If the storage temperature exceeds 75°F, some of the cocoa butter may appear on the surface, causing the chocolate to develop a whitish cast, known as “bloom.” While not visually appealing, the chocolate will still be fine to eat.

Cool but not cold. Chocolate is a lot like butter. You want to keep it cool so that it doesn’t get too soft or begin to melt, but you don’t want to store it in the refrigerator, either. Taking chocolate out of the fridge will lead to condensation, which dries out the chocolate and reduces the quality. Keep your chocolate in a cool, dark place without a lot of humidity.

Shelf life. Keep track of how long you store your chocolates. Filled chocolates should stay good for about one month, while chocolate without filling can last for up to a year if stored properly.

Odor absorption. Chocolate contains sugar and fat, both of which have a tendency to absorb smells and odors from things around them. So if your “cool, dark place” happens to be a cabinet that also holds onions, your chocolate will not keep its original delicious flavor.

Low humidity (less than 50 percent), be out of direct sunlight, and away from any other foods or substances with strong odors that could be absorbed by the chocolate. Frequent exposure to high temperatures can cause the cocoa butter in chocolate to rise to the surface, creating “bloom,” an unpleasant cloudy gray color.

Keep chocolate away from all animals, especially birds, dogs and hamsters, as they have been proven to be poisonous to them.