Can I refrigerate or freeze chocolate?

Chocolate is best stored in a cool, dry place at a stable temperature (ideally around 60–68°F / 16–20°C). Refrigeration is not recommended unless necessary, as humidity and temperature changes can cause sugar bloom or fat bloom, affecting the chocolate’s appearance and texture.

If refrigeration is needed (for example, in warmer climates), keep chocolate in an airtight container to protect it from moisture and odors. Allow it to come back to room temperature gradually while still sealed before opening to prevent condensation.

Freezing chocolate is generally not recommended, as it can further impact texture and finish.