How to store chocolate in hot weather

Store chocolate in a cool, dry place away from sunlight, ideally between 15 and 20 degrees Celsius. In hot weather, a cool cupboard works well, and a fridge is acceptable if the chocolate is sealed and given time to come back to room temperature before eating.

The three rules

• Keep it cool: heat softens cocoa butter and causes bloom
• Keep it sealed: chocolate absorbs smells from onions, spices and cooked food
• Keep it dry: moisture makes sugar crystals rise to the surface

Using the fridge properly

Leave the chocolate in its wrapper, place it in an airtight container, and refrigerate. Before eating, let it rest outside the container for 20 to 30 minutes so condensation does not form on the surface.

What is bloom?

Bloom is the pale film that sometimes appears on chocolate after temperature changes. It is cocoa butter or sugar moving to the surface. It looks unappealing but is safe, and the taste is only slightly affected.

Let chocolate rest, and it will reward you with a cleaner snap and a slower melt.