Storage
Chocolate is sensitive to large temperature differences and should be stored in a cool and dry place. Ideal temperature is between 14-18°C (not above 24°C) and ideal humidity is 50% (not above 70%).
When stored too cold, condensation is easily formed on the surface of the chocolate, which dissolves the sugar crystals and makes the surface white. When stored too warm, the risk is high that the fat in the chocolate is melting to the surface, which then turns yellowish.
The chocolate is in both cases still OK to eat, although the overall experience is a bit lower due to the flaws in appearance.
When stored too cold, condensation is easily formed on the surface of the chocolate, which dissolves the sugar crystals and makes the surface white. When stored too warm, the risk is high that the fat in the chocolate is melting to the surface, which then turns yellowish.
The chocolate is in both cases still OK to eat, although the overall experience is a bit lower due to the flaws in appearance.