Chocolate  absorbs  odors. Store chocolate in a cool and dry place away from light and air. Chocolate will oxidize more quickly and deteriorate in taste when exposed to light and air. it is very important to protect the chocolate by storing it in closed packaging. Dark and milk chocolate naturally contain anti-oxidents  . white chocolate does not contain these substances and is more sensitive to oxidation. The good temperature for storing chocolate is between 54?F and 68?F. At higher temperatures the chocolate will soften and will lose its gloss. Lower storage temperatures are less risky.  bring cold products to room temperature to avoid condisation and sugarbloom.   Chocolate should be protected against humidity and stored where the maximum relative humidity is 70%.