Hello all, first post and glad to be here. Been lurking for a couple of months. I'm new to making chocolate, only made two batches so far. However I just received a block of Callebaut in the mail, broke it up, wrapped it up, which prompts this question: I am wrapping the individual blocks twice in "saran wrap" then once in heavy duty aluminum foil. My concern is that the chocolate will absorb a mettalic taste from the foil. Will it? Also, for chocolate storage, I know it should be stored "airtight". So am I doing enough? I am putting the foil-wrapped blocks into a "space bag" and then in a plastic storage container (not airtight). Just wondered what others are using. Thanks for all the great info on this Forum. I've already learned a lot! Michael