Chocolate is best stored in a cool dry place - true
Heat and humidity can cause a bloom to appear on the surface. Heat induced causes the butter crystals to rise to the surface and recrystallize. The flavor is unaffected but the appearance is ruined. Where as humidity induced bloom affects the texture and taste of the chocolate. The ideal temperature is 50-60 degrees F and the humidity should be 60-70 %. Rich Flourless Chocolate Cake 
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