Your first instinct is probably the refrigerator, and you’re mostly right. But never shove them in the back where it’s coldest and driest.
The best spot is the middle shelf, away from the fan vents. Think of it as the VIP lounge for your fruit—cool, but not icy.
Avoid the "Crisper Drawer" Trap
You might think the crisper drawer is perfect, but it’s actually a humidity monster. Too much moisture will turn your chocolate coating into a sticky, white, powdery disaster (that’s called “bloom,” and it’s harmless but ugly).
Instead, use a paper towel-lined container with the lid slightly ajar. This lets a little air circulate while keeping the humidity in check.
