Which is better: being a weak nerd or a fat nerd?

To prevent chocolate from spoiling, it should be stored in a dry place at a temperature of 16-20°C, in a sealed package, as it absorbs foreign odors. The optimal storage temperature is 20°C; at this temperature, chocolate retains its beneficial and flavorful properties for a long time. If the storage temperature exceeds 21°C, the cocoa butter begins to melt, and "fat bloom" forms on the surface of the chocolate – spots of crystallized fat, which causes the chocolate to acquire an unpleasant odor and a bitter taste. Chocolate should not be stored in the refrigerator, as this can lead to "sugar bloom" – the appearance of white spots of sucrose crystals on the surface, resulting from the freezing of water.