Semisweet and bittersweet chocolate keep remarkably well for up to a year.
Because chocolate absorbs flavors and odors, wrap in aluminum foil and again in plastic and store it in a dry, cool place.
Milk and white chocolates lose freshness more quickly, so if you purchase more than you will use in two months, keep the extra frozen. Wrap with aluminum and plastic, and store in a zip-top bag.
Before using frozen chocolate, thaw completely in the refrigerator without removing it from the bag. This will prevent condensation, which will damage the chocolate.
Keeping chocolate on-hand means you can make our Cocoa Fudge Cookies whenever the occasion (or craving) calls for them.