It's a surprise to me that chocolate can be stored . . . who keeps it that long? It's like the Garfield comic regarding his favorite treat: "Ice cream melts?"
If you do need to store the chocolate, though, be advised that it should be tightly wrapped and kept in a cool, dry place at about 70 degrees. If the chocolate gets too warm, you may notice a "bloom" on the surface, where it starts to turn white - even though it will still be okay to eat. You can keep chocolate in the fridge, although it's not the best place, since it can absorb other food odors.
Again, something that is foreign to me, is that chocolate improves with age. Really? Would you keep it around that long? If you would, squirrel it away at about about 60 degrees in an airtight container.
Here is a great site if you'd like to read some "chocolate quotes": http://www.virtualchocolate.com/quotes.cfm. Here's one of my favorites: Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. Judith Viorst
