Ideal conditions for the preservation of chocolate are at a temperature of 14-18 C, relative humidity of around 45% and avoided excessive lighting. The presence of other un packed foods in the environment where the chocolate is found is not recommended because its odors can be infed into chocolate. In chocolates exposed to too much light, the taste and color of the chocolate will begin to change as the structure of the main ingredient cocoa oil will deteriorate.
For these reasons
, refrigeration display displays (chocolate cabinets) are needed in the establishments selling chocolate in order to store/display chocolate under optimum conditions.