Storage
Store your chocolate in a cool, dry place—ideally in the mid-60s to low-70s—and away from sunlight and heat sources, so that it does not lose its temper. If chocolate gets too warm or cold it may bloom. Bloom is the separation of the cocoa butter or sugar, which causes white patterns or coating on the surface. If your chocolate has lost its temper or bloomed it is still safe to eat, although the texture may have changed.
Artisanal Homemade Chocolate
