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Chocolates should be kept in a cool, dry place with a temperature ranging from 16-22°C.
In hot climates or during the summer, chocolates can be stored in the refrigerator. Although this isn't ideal as the chocolates may absorb odours from other foods. Please ensure you remove the chocolates and let it rest in ambient room temperatur e for at least 15 minutes before consuming it. You may need to leave it in the open longer for air conditioned rooms.
If the storage temperature exceeds 22°C, some of the cocoa butter may appear on the surface, causing the chocolate to develop a whitish cast, known as "bloom." To prevent bloom, it is important not to expose the chocolates to wide fluctuations in temperature; instead, make sure all temperature changes gradually. Although bloom leads to a loss of aesthetics value of the chocolate, bloomed chocolate is fine to eat.
Each CVADO1502 Tasting collection also includes a ‘Storage Tips’ card to assist you with storage and care of chocolates.