The most suitable storage temperature for chocolate candy is room temperature (about 18℃).

Chocolate is a very fragile and delicate product, and its storage conditions are very particular. Besides avoiding sunlight and mildew, there should be no strange smell in the storage place, and the most important thing is to control the temperature and humidity. The optimum temperature of chocolate should be kept at room temperature (about 18℃), and it can be kept for several months if the packaging is not damaged.

chocolate should be kept away from humidity and high temperature and kept at a relatively constant temperature. chocolate should be kept away from moisture, otherwise it will cause caking. Chocolate can be stored in the refrigerator or frozen, but this will lead to the formation of a slightly white film on the surface of chocolate, which is cocoa butter, which will not cause chocolate to taste bad, and the film will disappear when it melts.

Precautions for the storage of chocolate candy

1. Store at room temperature

If the weather is not very hot, you can store chocolate in a cool, dry and clean room temperature and cool place, away from direct sunlight, water and other odors. When storing chocolate, temperature and humidity are the most important, and it is best to keep the environment dry. The storage temperature of pure chocolate is 5~2℃, and the humidity is controlled at 82~85℃. The storage temperature of compound chocolate is 8~18℃, and the humidity is controlled at 78℃.

2. Keep it outdoors

If you just bought chocolate outside and don't want to go back immediately, it is recommended to go to the store for chocolate before going home. If the outdoor temperature is high and the weather is hot. You can wrap it in plastic bags, put some ice cubes in it and take it home as soon as possible for preservation.

3. Plastic bag sealed refrigerator for fresh keeping

If the room temperature is too high in summer, it can also be sealed with plastic bags and stored in the refrigerator for fresh keeping. Do not open it immediately after taking it out. Chocolate must not be stored directly in the refrigerator to avoid frost, and it should be opened for consumption after the temperature rises.