1. It depends on how long it is expired. If the shelf life is less than a few days, then there is no problem. The shelf life is only the best period for consumption. After the expiration date, the taste will not be as good as before. If it has expired for a long time and you see a layer of white stuff on top of the chocolate and it tastes bad, don’t eat it.

2. Chocolate should be stored at room temperature (about 18°C). If the packaging is not damaged, it can be stored for several months. Chocolate should be kept away from moisture and high temperatures, and stored in a relatively constant temperature environment. Chocolate should be kept away from moisture, otherwise it will cause clumping. Chocolate can be stored in the refrigerator or frozen, but this will cause a slightly white film to form on the surface of the chocolate. This is cocoa butter, which will not cause the chocolate to change flavor, and the film will disappear when melted.

3. Unless the room temperature is too high, there is no need to put chocolate in the refrigerator. The first factor in preserving chocolate is to store it in a dry, cool place away from direct sunlight.

4. Do not place chocolate in a place with a strange smell. Because many odors come from volatile substances, most of which are fat-soluble. Chocolate happens to contain more fat, so it is easier to absorb these volatile substances and easily transfer flavors.