After conching, the liquid chocolate is tempered or cooled so that the fat begins to harden and the chocolate can then be molded. The filled molds are cooled, the chocolate removed and wrapped, and the finished product sent to stores. So ends the journey from cocoa bean to chocolate bar. Storing Chocolate To store blocks of chocolate, wrap them first in foil, then plastic, and keep in a cool, dry place with good air circulation. Perfectly stored unsweetened and dark chocolate will keep for as long as 10 years.
Milk chocolate keeps for about a year and white chocolate for seven or eight months.
Storing baking or couverture chocolate in the refrigerator or freezer for any length of time is not recommended, as the humidity may cause sugar bloom, and affect the taste and texture of the chocolate. Bittersweet Chocolate Raspberry Truffles 7 oz. Melt the chocolate in the top of a double boiler until completely melted. Stir in the soft butter by hand, piece by piece, using a rubber spatula. Add the yolk and mix in thoroughly.