Condensation forms on the surface of chocolate kept in a refrigerator and changes its appearance. However, it is better for chocolate to be too cold than too hot. Temperatures above 22°C mean lower storage times, and above 25°C it simply melts. But when you eat it, to savour and appreciate all its aromas it needs to be at room temperature, just like cheese.
Storage times for chocolate:
6 months for pure chocolate (e.g. bars of chocolate).
3 to 4 months for chocolate with added ingredients, such as hazelnuts or almonds.
2 to 3 months for pralinés.
2 weeks to 2 months for truffles.With time, chocolate loses its flavour and taste. It is better to eat it quickly once you’ve bought it.
This all applies to chocolate produced using traditional methods. Most industrial chocolate contains preservatives and artificial flavouring.