It is best to place it in a place with a temperature of 12-18 degrees and avoid light, water and odor.

Under such conditions, the fat crystals in the chocolate can remain stable, the product is solid and brittle, and the appearance maintains a bright color. The storage time can generally reach more than 4 weeks, and high-quality dark chocolate can be stored longer than milk chocolate and white chocolate. The shelf life of factory-produced chocolate is usually about one year, while those hand-made fresh chocolate desserts are best eaten as soon as possible.

Although chocolate is not easy to spoil, when the temperature reaches 20 degrees Celsius, the cocoa butter components inside will melt and begin to separate. When frozen again, a white frost-like substance will condense on the surface, affecting the flavor. . Therefore, chocolate is usually wrapped in tin foil and stored in the refrigerator.

Secondly, it is best to keep the environment dry, with a maximum relative humidity of 65%. Water vapor in the air has a great impact on the quality of chocolate. Especially if the chocolate products are stored for a long time and are not sealed, they are prone to the so-called frosting phenomenon, or even deteriorate after absorbing water vapor.

Winter is the best season for tasting chocolate. If the atmospheric temperature is below 20 degrees Celsius, just store it in a cool and ventilated place. When the temperature is high in summer, place it in the lower refrigerator compartment of the refrigerator, not in the freezer.

In addition, when you take the chocolate out of the refrigerator, do not open it immediately. Let it warm to room temperature before opening it. This will prevent water mist from condensing on the outer layer of the chocolate and affecting its appearance and taste