Ideally, chocolate should be used within three months; however, chocolate may be stored for several months when kept in an airtight container at room temperature. The chocolate may “bloom” (oils separate, causing white patches on the chocolate). Once the chocolate is melted, the blooming will be gone. It will be more difficult to melt and may lose creaminess. If necessary, add enough paramount crystals to candy coating to make it more fluid.

Instructions and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.