Chocolate is best stored in a dry, dark place at a temperature of 15°C to 24°C. It is best never to store chocolates in the fridge. Also avoid temperature shocks of more than 10°C: Never store chocolate alongside strong-smelling foodstuffs. Chocolate absorbs odours very easily and this could affect the sublime taste of your favourite treat. The best temperature to consume chocolate is at 18°C to 21°C. At this temperature, chocolate remains snappy, yet is ready to fully release all of its flavours and aromas in your mouth. So always give chocolate the time to acclimatise from its storing temperature to room temperature. If you must put your chocolate in the fridge, ensure it is in an airtight container and allow it to get back to room temperature for about 20-30 minutes once you remove it from the fridge before opening the container.