Chocolate is easy to melt. When it reaches a certain temperature, chocolate will begin to melt and give off a strong fragrance. In order to avoid chocolate melting during storage, chocolate should be stored in a dry and cool place, and the optimum storage temperature is 18~22℃. If the melted chocolate solidifies when it is cold, cocoa butter will recrystallize and precipitate, which will form a white crystal on the chocolate surface.

Chocolate usually turns white and frosts in the refrigerator, which is more common in dark chocolate. It does not affect the quality of chocolate, and it can be safely eaten.

In terms of composition, chocolate can be divided into two categories: one is pure chocolate, and the other is compound chocolate made by replacing cocoa butter (including refined oil and vegetable oil) with cocoa butter. If chocolate is stored in the refrigerator, frosting will appear on the surface of chocolate or frosting will be caused by oil.