Unfortunately, my home is not air conditioned, and it is getting to be that time of year when it is not unusual for my kitchen to be in the upper 80s or even 90s (my baking slows down considerably, although a 350 oven is tolerable—but not 475!). Last year, I lost some chocolate because it obviously doesn’t store well in those conditions. I have tried to be mindful of that this year and use up my supply, but I have a considerable amount of white chocolate which I would like to store.
I know it is not recommended to refrigerate or freeze chocolate, but has anyone had success with this? I’m thinking well-wrapped in the freezer might be better because humidity would be less of an issue. Or should I just make a big batch of white chocolate butter cream and freeze that?