There's one place you should never store chocolate - and it's a common mistake

As looms, the question of how to store copious amounts of chocolate and sweets is set to spark household debates once more.

The contentious issue of whether to stash chocolate in the fridge or the cupboard divides many, with staunch advocates for both methods often odds over the correct approach.

specialist Joshua Houston from weighs in on the matter, suggesting that there's a definitive answer.

He said: "Refrigerating your chocolate is bad for several reasons, the first being that chocolate can easily absorb flavours from other foods in your fridge.

"Secondly, if you chill your sweet treats you might notice that the cold can make them tasteless. This takes away some of the enjoyment and satisfaction chocolate can bring."

Ever encountered chocolate turning an off-putting shade of white as if it's gone mouldy?

That's likely due to refrigeration too, reports .

Joshua said: "Discolouring is another big problem, this occurs when moisture in a fridge results in 'sugar bloom', which is where sugar rises to the surface."

Despite chocolate's shelf life ranging from 10 months to two years (longer for dark chocolate due to its lower milk content) it seems the cupboard is the winner for preserving its taste.

Joshua said: "Your cupboard is a better option as long as it's dry, moisture can negatively affect the taste over time.

"The ideal temperature for chocolate is between 12 to 18 degrees Celsius as any more could result in melting."

He further added: "If you do open your chocolate (which I wouldn't blame you), wrap it in an airtight wrapper or a container.

"This will help protect the chocolate from moisture and outside odours which could negatively affect the taste.

"Also make sure to keep chocolate away from direct light, it not only causes 'sugar bloom' but melting is a factor.

"Bloomed chocolate is still safe to eat, but it won't look as appealing and might taste slightly different."