Chocolate stays solid at room temperature, so in most cases, it’s perfectly happy in your pantry. However, bear in mind that chocolate begins to melt at 86 degrees Fahrenheit, so all it takes is a single hot day to ruin its quality. If you think it’s necessary, try storying your chocolate on an out-of-the-way shelf in your basement. Try not to store chocolate in the refrigerator, except for short periods. Long-term refrigeration can cause chocolate to become damp and even develop white spots. The freezer can have similar effects in an even shorter time.