Storing your chocolate

Chocolate doesn't like heat, humidity or sunlight, so store in a cool, dry, dark place.
Ideally, sealed in packaging or an airtight container, between 16-23 degrees Celsius.
If it's uncovered, it can absorb other smells as well, so at least store it in a zip lock bag or container.

Best stored in the pantry

A cool, dark, dry pantry is the best place to store chocolate, but living in Australia can make that really hard, so you can store it in the fridge if you need to.  BUT if you're storing it in the fridge, take it out to come to room temperate for about 10-15 minutes before eating it - the colder temperature will reduce the flavour on your tongue!!! (It's science, trust me).

Temperature changes

IF the chocolate gets too hot, it will melt of course, and when the room cools down a bit, the chocolate will "bloom" where it appears white on the outside - this is just cocoa butter rising to the surface and is still 100% safe to eat, it just looks weird.


Pebbly Path rocky road is packaged in 100% true cellophane.  It's 100% home compostable of course, but HANDY tip - it can be heat sealed with a basic hair straightener, or something similar!  So you can keep it as fresh as the day it was packaged even though you've eaten some!  You definitely couldn't do that with plastic, so don't try it on other products in your cupboard!!!