Like fine wines and beers chocolates should be stored in a cool, dry and dark area. Since chocolate is highly susceptible to picking up odors, your chocolates should be kept away from other strong food odors. Optimally, your chocolate should be stored at 59 to 65 Degrees Fahrenheit (15 to 18 Degrees Celsius) and under 65% humidity. There is no need to refrigerate your chocolates if they can be eaten within 3 weeks and if the temperature stays below 72°F (21°C). By storing this way, the chocolates will retain their smooth texture, freshness and flavor. Our experience within Belgium is that these chocolates will most likely be eaten within the first few days...so hide them somewhere safe if you would like to keep them to yourself!