Last time, I've posted about the proper way on how to melt chocolate (Read here.). Today, I'll share with you how I store chocolates for baking and cake decorations.
Image from HERE
Store chocolate in a dry, cool place, below 75 degree if possible. At higher temperatures the cocoa butter melts and rises to the surface. When this occurs, chocolate develops a pale gray color known as "bloom". This condition does not impair flavor or quality and the original color will return when the chocolate is melted.
To prevent chocolate from developing bloom during hot humid weather, refrigerate in the original wrappings. Remove from the refrigerator as needed, since bloom may develop as the chocolate comes to room temperature.
Most recipes are so carefully developed and tested that you are more sure of success when you follow the recipe exactly. Generally, it is best not to substitute a sweet chocolate for an unsweetened chocolate and vice versa.