Raw cocoa beans are fermented, roasted, squeezed out cocoa butters, then added by milk powder and white sugar to mix and solidify. Then it’s chocolate.
Although chocolate is not easy to become spoilaged, the ingredients in cocoa butter is going out to separate and even melt when the temperature reaches 20 degrees Celsius, which will be condensed a white frosting material on the surface when they are refreezed. Flavor will change bad.
Aluminum foil or aluminum foil paper is relatively heat and moisture resistance, which can protect chocolates from spoilage, melt and direct solar radiation and tainted from other odour.
Therefore, chocolates are tended to wrap well by aluminum foil or aluminum foil paper to keep in cold rooms.