If you get too much chocolate by mail this Valentine's Day, taking a few precautionary measures can ensure that it will store well until you can get around to eating it. Pack the chocolate in an air tight containter and choose a storage place that is apart from other foods. Chocolate easily affected by the aromas of nearby foods, so store it separately in a place that can be kept at a temperature of around 60 degrees Farenheit and with a humidity of less than 50%.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?