| At Wright Old School Chocolate, I take pride in producing chocolate that not only looks great but also tastes amazing. My chocolate is well tempered, which means that it has undergone a controlled process to produce crystals that enhance its appeal to all your senses. Today, I want to talk about how to store dark chocolate to maintain its vintage structure and ensure that it retains its delicious taste. Here are some guidelines to follow: Store chocolate in a cool, dry place at around 50-75°F, away from direct sunlight and any strong odors. I personally store my chocolate in a room in the cellar with a dehumidifier. The shelf life of chocolate can vary depending on its type and quality, but generally, it can last up to a year if stored correctly. I have found that samples of my chocolate after 2 ½ years were still like new. Now, let's discuss what can happen if chocolate is stored improperly. For instance, if you store chocolate in the freezer and then place it in a humid room, condensation will likely form, which will cause it to bloom. This means that it will appear whitish or grayish, and the texture and taste will be affected. The moisture brings the sugar out of the chocolate and leaves a grainy haze on the chocolate. If you have to store chocolate in the refrigerator (a humid spot), try to minimize the humidity exposure by placing in an air tight container. Similarly, if you store chocolate above 90°F, it will melt and lose its shape and texture. This will also cause the chocolate to bloom, and it will have a chalky texture when it cools again and a less appealing taste. In this case, the bloom is from cocoa butter and called a "fat bloom". Fat blooming may also occur when the temperature is cycled between warm and cool places. | 
