Generally speaking, it is best to eat chocolate immediately after you buy it. If you really want to keep it, it is best to keep it in the temperature range of 12~ 18 degrees, away from light, water and odor. Under these conditions, the oil crystals in chocolate can remain stable, the products are firm and crisp, and the appearance keeps bright color. Generally, the storage time can reach more than 4 weeks, and the storage time of high-quality dark chocolate is longer than milk chocolate and white chocolate. The shelf life of chocolate produced by the factory is usually around 1 year, and those fresh chocolate desserts made by hand are best eaten as soon as possible.

Although chocolate is not perishable, when the temperature reaches 20 degrees Celsius, the cocoa butter in it will melt and start to separate. If it is frozen again, the surface will condense with white frosty substances, which will affect the flavor. Therefore, chocolate is usually wrapped in tin foil and kept in the refrigerator. Secondly, it is best to keep the environment dry with a maximum relative humidity of 65%. The water vapor in the air has a great influence on the quality of chocolate, especially when it is stored for a long time. Unsealed chocolate products are prone to frost, and even deteriorate after absorbing water vapor.

Winter is the best season for tasting chocolate. If the atmospheric temperature is below 20 degrees Celsius, it can be stored in a cool and ventilated place. When the temperature is high in summer, put it in the lower freezer of the refrigerator, not in the freezer. In addition, when the chocolate is just taken out of the refrigerator, please don't open it immediately, let it cool to room temperature before opening it, so that the outer layer of chocolate will not condense water mist, which will affect the appearance and taste.