Real chocolate, ie a proper couverture, not a compound, is a very hardy product but is also a perishable product.
Australia has one of the most difficult climates when it comes to storing chocolate for the all important and popular "chocolate giving seasons," but below, are some hints to help you with the care of your chocolate.
1. Store your chocolate product in a cool, dry and ventilated room, ensuring that it is kept away from strong light. Chocolate that is stored in overly warm conditions may show fat bloom, which is caused when stable cocoa butter crystals melt, reform as the unstable variety and then transform back to larger crystals that appear on the surface. (The chocolate is still usable but doesn't look as fresh.)
2. Use air conditioning where possible to avoid fluctuations in temperature as these fluctuations may cause condensation to the chocolate.
3. Avoid dampness as the can cause chocolate to develop a sugar bloom - when moisture collects on the surface of the chocolate. (The chocolate is still usable but doesn't look as fresh.)
4. Keep chocolate away from strong smelling goods such as perfumes, detergents, onions, soap etc and avoid direct sunlight.
5. Do not store chocolate in a space near a ceiling where hot air collects.
6. Ensure that your storage room, shelves and immediate surroundings are kept free of insects and rodents. MOTHS love chocolate so beware of these!
7. If you do need to refrigerate chocolate, place it in an airtight container and then wrap the container in a towel before placing in the fridge. To use the chocolates, remove from the fridge and leave in the container, wrapped in the towel until the container has warmed to room temperature. By doing this, blooming is less likely to occur on the chocolate.