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Always store chocolate in a dry, dark place at a temperature of 12°C to 16°C. So: never in the fridge. Also avoid temperature shocks of more than 10°C: your chocolate might develop a white sheen. This does not affect the taste, but admit it: a dark, shiny and good looking praline or chocolate bar looks far more tempting.

Never store chocolate alongside strong-smelling foodstuffs. Chocolate absorbs odors very easily and this could affect the sublime taste of your favorite treat.

The best temperature to consume chocolate is at 18°C to 21°C. At this temperature, chocolate remains crunchy, yet is ready to fully release all of its flavors and aromas in your mouth. So always give chocolate the time to acclimatize from its storing temperature to room temperature.

Quality cocoa, dark and milk chocolate have a long shelf life by nature. The cocoa flavanols, the antixoidants naturally present in the cocoa bean,  help to protect dark and milk chocolate from oxidation for long periods. They are natural preservatives.