Chocolate is a very delicate and delicious product. Storage conditions are very special. Storage space should also be odorless to prevent sunlight and mold growth. Temperature and humidity control are most important.
The melting point of chocolate is about 36°c, which is a kind of food with strong heat sensitivity and is not easy to store. The storage temperature should be controlled between 12-18°c and the relative humidity should not be higher than 65%. Improper storage will cause softening and deformation, white surface, internal sanding, odor or reduction of aroma.
After opening the package or unused chocolate, it must be sealed again with plastic wrap and placed in a cool, dry and ventilated place with a constant temperature. Chocolate sauce or fillings must be stored in the freezer. Large streaks or spots may appear on the surface of chocolate if it is left in a place where the temperature is too high. When exposed to cold and humid conditions, an off-white film may appear, these changes will not have much effect on the aroma and texture of the chocolate, which can still be used for cooking and baking. If stored properly, pure and bittersweet chocolate can be stored for more than a year, milk chocolate and white chocolate should not be stored for more than six months. White chocolate that has been stored for too long may taste the same, but it will be less likely to melt. In general, the shelf life of chocolate will increase or decrease depending on the content. Especially for chocolate products with fresh milk (or higher milk content) and hazelnuts, because the shelf life of milk and hazelnuts is not long, the shelf life of chocolate is relatively shortened. Remember to eat as soon as possible. Chocolate doesn't need to be stored in the refrigerator if you have a cool room. Chocolate doesn't have to be kept in the refrigerator, but it must be kept in an airtight container that prevents mold growth. Normally, it should be brought to room temperature before opening the package.