"SC" > wrote in message
oups.com...
> Thanks Alex. Storing may be hard in Texas. We use the air
> conditioning, but we normally have the room temp at about 74F. What do
> you think about a special cool storage (like the ones they have for
> wines)?
>

It depends how long you plan to store it. And whether you are talking about
storing plain chocolate or prepared chocolates. In both cases, ten degrees
cooler would be desirable, but it is crucial with prepared items. Obviously,
the shelf life of plain chocolate is longer than that of chocolates or
truffles. And the shelf life of the latter decreases as the temperature goes
up. Humidity is a major factor, also.

> On the odors...not a prob. No one smokes, or wears perfumes in my
> house. We do somtimes have smelly types of food in the fridge though
> (like turkey from Boxing Day).
>

The only thing you would be keeping in the fridge are extra fillings for
molded chocolates, which you should be able to store for a while without
problem in airtight containers. As always, fresher is better, and the degree
of assertiveness of the flavor in question--and the nature of the flavoring
material--matters also.