• Store in a cool, dry, dark place
• Ideal temperature: between 15-17°C (59-63°F), with little to no humidity
• Store in an airtight container because chocolate can absorb aromas
• Pieces should be seperated by a layer of wax paper
• Never allow moisture to come in contact with chocolate, water, including steam or condensation, will cause “seizing” (it turns hard and grainy)
• Dry pans and utensils thoroughly before allowing them to touch chocolate
• Don’t refrigerate tempered chocolate to avoid  ”fat bloom”
• If the dish contains a product that must be refrigerated, when you remove the chocolate from the fridge, keep it covered until it’s at room temperature to avoid condensation forming

White chocolate is light-sensitive, and can go rancid from direct light exposure. Rancid chocolate should be thrown out.

Exposure to high temperatures causes “blooming”, when the fats rise to the surface causing a white cloudy colour to appear. It won’t affect the taste but looks ugly.

This can sometimes be fixed by melting the chocolate to correct temper. If you have not invested a large amount of chocolate into the dish already, you may be better off scrapping that and starting over.