Chocolate is susceptible to moisture and absorbs external odors. Store chocolate in a cool, dry place away from light and air. Chocolate will oxidize more quickly and deteriorate in taste when exposed to light and air. Therefore, it is very important to protect the chocolate by storing it in closed packaging. Dark and milk chocolate naturally contain anti-oxidents (the agents that slow down the oxidation process). White chocolate does not contain these substances and is much more sensitive towards oxidation.

The ideal temperature for storing chocolate is between 54°F and 68°F (12° and 20°C). At higher temperatures, the chocolate will soften and will lose its gloss. Lower storage temperatures are less risky. Care should be taken to bring cold products to room temperature to avoid condensation and sugarbloom. Fluctuating temperatures should also be avoided as they will accelerate the appearance of fatbloom. Chocolate should be protected against humidity and stored where the maximum relative humidity is 70%.