I just eat it. True, good chocolate tends to disappear quickly, but for those with strong willpower, here's how to store it so that it stays in perfect condition. Not cool enough.
Excessive heat leads to swirls of fat bloom.
Excessive heat and humidity break down the emulsion, causing a dull, gray film, called bloom, to mar the chocolate's shiny surface. Bloom doesn't spoil the chocolate's flavor, but it can affect the way it melts. The cocoa butter rises to the surface, leaving whitish gray streaks or swirls on the chocolate. To keep the chocolate cool, you can refrigerate or freeze it, but then you have to worry about the second type of bloom. Sugar bloom occurs when the chocolate gets moist, either from humidity in the air or condensation from refrigeration, causing sugar to come to the surface.