Lindt chocolates are very sensitive to any excessive condition, whether too hot or too cold. Chocolates can be adversely affected if exposed to unfavorable conditions after manufacture which results in bloom. Bloom is a greyish coating on the surface of chocolates and is more visible on dark chocolate. There are two kinds of bloom, fat bloom, which is caused by fat migration and sugar bloom caused by humidity. Both these types of blooms happen during improper storage of chocolates. Chocolates should ideally be stored at around 57° to 68°F and the relative humidity should not exceed 65%. We take every care in the handling of our products within our own distribution system, however once the product leaves our care we have little control over such things as the storage conditions for example, the temperature and humidity the chocolate is kept in.