Cocoa & Chocolate

How should Cocoa Camino chocolate products be stored?

Our chocolate should be kept in a cool, dry environment with a temperature of 16-20°C (60-68°F). If the storage temperature exceeds this amount, or there is a sudden fluctuation in the temperature, “bloom” may appear on the product. Blooming involves either the accumulation of cocoa butter or crystallisation of sugar on the surface of the chocolate. Bloom is characterized by a whitish cast on the chocolate and, while it may look abnormal, bloomed chocolate is fine to eat.