Care
How should I store fine chocolate?
Cool, dark, dry, and sealed: 16–18°C with low humidity is the ideal band — the same range we specify for our B2B climate cellars. The refrigerator is chocolate's enemy: condensation dissolves surface sugar and refreezes it as gray 'sugar bloom', and chocolate absorbs fridge odors readily.
If your kitchen runs hot, refrigerate as a last resort inside two sealed layers, and bring the bar fully to room temperature before opening. The white haze on mis-stored chocolate (fat or sugar bloom) is harmless but costs you the snap, gloss, and aroma you paid for.