Chocolate can mold if not stored properly. It usually takes around one to two years for chocolate to start molding, but this varies based on factors like the type of chocolate, storage conditions, and moisture levels. High humidity and warmth can accelerate the process. My personal experience taught me that proper storage in a cool, dry place in an airtight container can help prevent mold for an extended period. However, once chocolate develops a whitish coating called bloom, it may not be appealing but is still safe to eat. Yet, if you notice mold, I strongly advise discarding it to avoid any health risks.