Any comments on the best wrapping for storage of chocolate?
Aluminum foil would be convenient, but aluminum is amphoteric
(attacked by both acids and bases). I'm worried that a raw
aluminum surface could be corroded by the chocolate, giving
it an off flavor.

Aluminum is good for forming an air-tight seal (when folded
over a couple times) and for resisting penetration by
atmospheric oxygen and for preventing volatile flavor
molecules from diffusing out.

Are my fears misplaced? Would it make sense to have an
inner paper wrapper to prevent contact between the
chocolate and the foil? Or would the introduction of an
off flavor from the paper be more likely than an interaction
between the chocolate and the foil?