Ideally, chocolate should be stored in a slightly cool, dry, dark place. The perfect environment would be 60-70 degrees Fahrenheit, have 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. This is a superficial flaw that can be corrected by melting and properly tempering the chocolate. However, in addition to bloom, white chocolate can go rancid when exposed to strong light, which will greatly affect the flavor and quality of the chocolate.
If you live in an extremely warm area and do not have air conditioning, you may need to keep your chocolate in the refrigerator or freezer to prevent it from melting. To freeze the chocolate, place it in an airtight container, and do not remove it from its container until it has been brought up to room temperature, to prevent condensation from forming on the chocolate. These water droplets will prevent the chocolate from melting smoothly and might affect the texture of the melted chocolate.