Chocolate will harden when it is cooled in the refrigerator. The melting point of chocolate is about 36℃, which is a kind of food with strong heat sensitivity and difficult to preserve. Because the body surface temperature is just around this value, the chocolate in the pocket is easy to soften. In this case, if it is cooled in time, the chocolate will harden again.

The storage temperature of chocolate should be controlled between 12- 18℃, and the relative humidity should not be higher than 65%. Improper storage will lead to softening and deformation, white surface, internal sand turning, odor or reduced aroma. The unpacked or unused chocolate must be sealed with plastic wrap again and placed in a cool, dry, ventilated and constant temperature place.

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Chocolate can't be eaten with milk. Don't eat milk and chocolate together, because milk is rich in protein's secret calcium, and chocolate contains oxalic acid. If they are mixed together, calcium in milk will combine with oxalic acid in chocolate to form a kind of water-insoluble calcium oxalate, which will not be absorbed after eating, but also cause symptoms such as diarrhea and dry hair, which will affect growth and development, so it is not suitable for eating together.

Chocolate can't be eaten with bread. Both bread and chocolate have high blood sugar, and both bread and chocolate contain sugar, especially for diabetics. If you eat together, your blood sugar will rise rapidly after meals.

Chocolate can't be eaten with sesame. Eating sesame and chocolate together affects digestion. Oxalic acid contained in chocolate and calcium contained in sesame are easy to form calcium oxalate, which affects the digestion and absorption of nutrients.

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