In hot climates or during the summer, chocolate can be stored in the refrigerator, although this isn’t ideal as the chocolate may absorb odors from other foods. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60–65°F.

• Baking bars should be stored in a cool place, wrapped airtight.
• Break or cut chocolate into small (1/2-inch) pieces for even melting. Stir gently and frequently while melting.
• When melting chocolate, do not apply too much heat. Chocolate burns easily. It’s best to melt chocolate slowly. See tips for melting chocolate.
• Be certain that your work surface, pans, and tools are absolutely dry before melting chocolate.