Laura, I transfer my cocoa to recycled glass jars; pasta sauce jars are usually a good size, or if you want to spring for mason jars, those are good, too. I then keep the jars of cocoa in a dark cupboard, one that's not prone to getting very hot; everything does better when it's stored cool and dark, and I don't think cocoa is any more or less susceptible to light degradation. As with anything else, its flavor gradually fades over time; and the higher-fat the cocoa, the more likely it is to start having a slight bit of rancidity. But if you use it up within several months, it should be OK. For longer storage, I'd freeze it. Hope this helps - PJH

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