According to my encyclopedia, the ideal storage temperatures for raw chocolate are between 15 and 17 degrees Celsius (59 to 63 degrees Fahrenheit), with a relative humidity of less than 50%. . . I assume you don’t have a thermometer on hand, anyway… just keep your chocolate in a cool, dark, dry place. Keep the temperature consistent. Fluctuating temperatures will cause that white filmy stuff more quickly, making it look old and nasty and unappetizing (yet, still edible).
What’s that white stuff? It’s called bloom, or fatbloom, and is the result of the cocoa butter, or fat, separating from the cocoa solids in the bar.
Chocolate is very sensitive to heat, as well as being susceptible to absorbing external odors and flavors . . It should be protected against humidity and stored where the maximum relative humidity is 70%. In damp conditions, chocolate can form tiny gray sugar crystals on the surface. In either case, the chocolate can still be used, with flavor and texture affected only slightly.
Under ideal conditions, dark chocolate can be stored 10 years. However, because of the milk solids in both milk chocolate and white chocolate, they shouldn’t be stored for longer than 9 months.