Chocolate begins to melt at 80 degrees. If it does melt, fat will come to the surface and when it cools it will turn white. This is called chocolate “bloom.” It does not hurt the chocolate as much as it looks bad. Refrigerating chocolates is not a good idea if it can be avoided. They will gather condensation when removed from the refrigerator and this will make them look dull also. Additionally, chocolates loves to absorb the odors of everything in the refrigerator.