May I freeze chocolate?
Yes. Ready your chocolate for freezing by Color first wrapping it in freezer paper. Then use two plastic bags to seal the package.
How do I defrost chocolate that is frozen?
Bring the chocolate to room temperature before opening the package. This will eliminate condensation.

Should I store chocolate in my refrigerator?
A cool and dry space in your house is a better place to store chocolate. The refrigerator is a high humidity environment. Additionally, chocolate if not well wrapped, may take on the flavor of other food stored in the refrigerator.

What temperature is best for chocolate storage?
The best temperature for chocolate storage is around 65 degrees. The best humidity level is under 50%.

Fun Facts
Chocolate is the most romanticized food in the world. It has a reputation of being an aphrodisiac, a mood enhancer, an addiction. For the ever hopeful, chocolate has been touted as an antioxidant, tooth decay retardant, diet food, and the key to longevity.
There is no doubt a bit of truth and a bit of hopefulness in all of the claims made upon chocolate. But here are a few indisputable facts:
Chocolate is a plant food. It contains naturally occurring vitamins and minerals.
The sweetness of chocolate comes from the addition of sugar. Before sugar trading, the Aztecs drank a bitter mixture called Xocolatl. Crushed cocoa beans were used as the main ingredient.
The melting point of cocoa butter is just below the human body temperature. This why chocolate literally melts in your mouth. Yum!
Chocolate is the most widely accepted and sought after flavor in our country. It outpaces any other flavor by a 3 to 1 margin.

The countries that are the leaders in cocoa bean production are as follows:
1) Ivory Coast, Africa
2) Brazil, South America
3) Ghana, Africa
4) Malaysia, Southeast Asia
5) Nigeria, Africa

Cacao vs cocoa.
Because of a mistake in spelling, probably made by English importers many years ago, beans from the cacao tree became known as cocoa beans in English speaking countries. This causes many people to think that the beans come from the coconut palm tree instead of the cacao tree.

Chocolate and Fruit Fondue
Chocolate and fruit fondue is a leisurely group activity that can be enjoyed by people of all ages. It is also a dessert that is vitamin packed. With the abundance of fresh produce arriving in our grocery stores, no time could be better than this Spring season to treat your family or guests to a chocolate and fruit fondue. Here’s what you do:
•Decide how many chocolate choices you will serve: Milk, semi-sweet, and white are all possible or exclusive choices.
•Choose fruits that are in season. “It depends on the fruit,” says Bob Hertzberg of Sentry Foods produce department, 808 W. Wisconsin Ave.,when asked about the availability of fresh fruit. “Grapes, peaches, nectarines, kiwi, and blueberries are all coming from Chile right now. Navel oranges are coming from California, and strawberries from Florida.” Strawberries are a common favorite with chocolate, but experiment and find some new favorites.
•Prepare your fruit. Wash all fruit thoroughly. Cut larger fruits such as apples, pears, nectarines, and bananas into manageable pieces. Grapes, blueberries and strawberries can all be used whole. Arrange the fruit in a pleasing manner on a platter, or in separate bowls.
•Warm the chocolate in a microwave or double boiler. Be patient when melting chocolate, as most of the problems people have at home with chocolate come from overheating.
•It is not necessary to invest in fondue pots to enjoy this activity. Though fondue pots have the advantage of flames or burners to keep the melted chocolate warm, you may use heat resistant bowls. If the chocolate begins to harden, the microwave can serve as a quick reheating method.
•Each guest needs a dipping fork, a plate, and a napkin. For very fancy occasions, you may serve the fondue with sparkling grape juice, wine or champagne.