Equal Exchange chocolate is best stored in a cool, dry environment in an airtight container (to keep strong odors from impacting the flavor). The optimal conditions are temperatures between 60 – 65F degrees with a maximum humidity of 65 percent. Chocolate is susceptible to higher temperatures and humidity or major changes in temperature, which can cause chocolate to "bloom." Bloom appears on the surface of chocolate as a white sheen, and it occurs when the fat (cocoa butter) separates from the other ingredients, or when sugar crystals form on the surface, often due to condensation. Bloom may look abnormal; however, the chocolate is still fine to eat, although it may have a slightly different texture or taste.