To store chocolate properly, you should keep it in a cool, dry place, away from direct sunlight and heat sources. The ideal temperature for storing chocolate is between 60-65 degrees Fahrenheit (15-18 degrees Celsius). If the temperature is too high, the cocoa butter in the chocolate can begin to melt, causing the chocolate to become soft and lose its shape. If the temperature is too low, the chocolate can become brittle and develop a whitish film on the surface, known as "bloom."
It's also important to keep chocolate away from other strong smelling foods, as it can absorb odors and flavors easily.
If you need to store chocolate for an extended period of time, it's best to keep it in an airtight container, or even better, vacuum-sealed to keep the air out. This will help to protect the chocolate from exposure to moisture and odors, and keep it fresh for a longer period of time.
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