Editing Chocolate (section)

===Storage===
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between {{convert|15|and|17|C|F}}, with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly.<ref>{{Cite journal|title=X-rays reveal how chocolate turns white|journal=Science|url=https://www.science.org/content/article/x-rays-reveal-how-chocolate-turns-white|last=DeMarco|first=E.|date=7 May 2015|access-date=8 May 2015|doi=10.1126/science.aac4563|url-status=live|archive-url=https://web.archive.org/web/20150508180034/http://news.sciencemag.org/chemistry/2015/05/x-rays-reveal-how-chocolate-turns-white|archive-date=8 May 2015}}</ref>

[[Chocolate bloom]] is caused by storage temperature fluctuating or exceeding {{convert|24|C|F}}, while sugar bloom is caused by temperature below {{convert|15|C|F}} or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste is unaffected.<ref>{{cite web|publisher=[[Ghirardelli]] |title=Tips for Chocolate Care |url=http://www.ghirardelli.com/chocopedia/tips.aspx |access-date=16 April 2007 |url-status=dead |archive-url=https://web.archive.org/web/20070206082048/http://ghirardelli.com/chocopedia/tips.aspx |archive-date=6 February 2007 }}</ref><ref>{{cite web |first=Teresa |last=Miller |url=http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html |archive-url=https://web.archive.org/web/20070609144511/http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html |archive-date=9 June 2007 |title=Milkfat Fractions Help Beat Blooming Chocolate |publisher=College of Agricultural Life and Sciences, University of Wisconsin-Madison |access-date=16 April 2007}}</ref><ref>{{cite web |url=http://www.cocoabella.com/chocolates02.php |publisher=CocoaBella |title=How to Store Chocolate |access-date=16 April 2007 |archive-url=https://web.archive.org/web/20070208160345/http://www.cocoabella.com/chocolates02.php |archive-date=8 February 2007}}</ref> Bloom can be reversed by retempering the chocolate or using it for any use that requires melting the chocolate.<ref>{{cite book |editor-last=Bau |editor-first=Frederic |year=2011 |title=Cooking With Chocolate: Essential Recipes and Techniques |location=Paris |publisher=Flammarion, S.A. |page=147 |isbn=978-2-08-020081-5}}</ref>

Chocolate is generally stored away from other foods, as it can absorb aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of the chocolate can show the quality and whether it was stored well.<ref>{{Cite news|url=https://www.bhg.com/recipes/desserts/chocolate/chocolate-types-selection--storage/|title=Chocolate: Types (Unsweetened, Bittersweet, Semisweet, Milk), Selection, and Storage|date=9 June 2015|work=Better Homes & Gardens|access-date=10 May 2018|language=en|archive-date=4 October 2018|archive-url=https://web.archive.org/web/20181004030532/https://www.bhg.com/recipes/desserts/chocolate/chocolate-types-selection--storage/|url-status=live}}</ref>