Chocolate storage: 1. Temperature Chocolate must be stored between 18-20°C. Temperatures above 25°C can damage the structure of the chocolate and often lead to the fat component rising to the surface. 2. Air humidity We recommend storing chocolate in a dry place with a relative humidity of up to 60%, which reduces the risk of condensation on the surface of the chocolate as a result of temperature fluctuations. 3. Dark place We recommend storing chocolate products in the dark. Prolonged exposure to light may change the taste.
This phenomenon is also called “daily cravings.”
