I was wondering if refrigerating chocolate reduces or changes its flavor, aroma or other qualities...? I just picked up some bars at a local gourmet shop and don't want to risk them melting in the house.
I know people advise against it. I found this site (http://ces.ca.uky.edu/bourbon/fcs/all...) with this thought:
The shelf life of most chocolate products is one year, if stored in a cool, dry place. Cocoa products, also stored in a cool, dry place retain freshness almost indefinitely. Avoid contact with moisture and high heat, or clumping and graying may result. Though unappetizing, neither of these characteristics affect quality in a cocoa product.
Bloom is a gray-white film that sometimes appears on chocolate when it is exposed to varying temperatures. This "cocoa butter bloom" is the result of the cocoa butter rising to the top. "Sugar bloom" results from condensation on chocolate, which causes the sugar to dissolve and rise to the surface. Neither of these affect taste or quality of the chocolate, but can present an unappetizing appearance. Bloom disappears when the chocolate is melted.
Although refrigerating chocolate is safe, it is not recommended. When the chocolate is returned to room temperature, it may "sweat" and may not melt properly.
One site I saw says that a wine cellar is the perfect place. I don't know about you, but I don't have one of those. I put my chocolate in a tightly-sealed tupperware type of container and keep it in a dark cabinet. In the summer, I move it into the basement where it is cooler, and I hope that by keeping it in the tupperware, I'll save it from the moisture.
When I buy my baking chocolates for the year, I usually chop up in portions and put in glass jars. I have had chocolate take on the plastic smell & taste before and with bulk chocolate, it can get expensive. If I see the chocolate starting to turn white, I use it up right away and store candies in glass jars.