Handmade chocolates can be divas—but that’s part of their charm.

Here’s how to keep them in their best mood:

  • Temperature: 18–22°C is ideal. Anything hotter and they melt faster than your patience on a Monday.
  • Humidity: Keep them dry. Moisture causes sugar bloom and ruins the texture.
  • Air: Airtight containers are your best friend.
  • Sunlight: Avoid direct sun—chocolates tan badly.
  • Fridge: Avoid unless absolutely necessary. Condensation is not their vibe.

Follow these steps, and your chocolates will stay fresh, glossy, and ready to impress.e two.