How should chocolate be preserved?

The ideal storage temperature of chocolate is 16-20 C and the ideal relative humidity is 55-65%. Since the crystal structure of cocoa butter found in the structure of chocolate is sensitive

, at low temperatures this crystal structure will deteriorate, matting its appearance even if it does not cause any changes in the taste of chocolate in the short term.In a relatively humid environment of over 70%, the structure of chocolate deteriorates quickly. For this reason

ge cabinets should be preferred instead of refrigerators that work at +4 C on average.

Another consideration for the preservation of chocolate is to avoid sudden temperature changes and not to keep them with other foods; because chocolate quickly smells of other foods. Chocolate display aisles and chocolate storage refrigerators in various sizes and designs can be contacted by our company for your request to offer.