I store my chocolate in the refrigerator, but the bars
I'm in the process of eating are kept in the freezer.
I do this because I like my chocolate hard, so it
fractures when I first bite down on it. It all gets
warmed up soon enough, and I prefer that it takes
longer to melt in my mouth.

However, I have considered the possibility that
I'm missing some of the finer elements of flavor,
perhaps by retarding volatilization of essential oils,
etc. I'm not aware of a significant difference in
flavor, except perhaps for Scharffen Berger.
As I recall, SB previously had a slight bitter
aftertaste which I don't notice when it's frozen.

Any comments on temperature from the gallery?