The best temperature for storing chocolate is 5℃? 18℃。 In summer, if the room temperature is too high, it is best to seal it with plastic bags first and then store it in the freezer. When you take it out, do not open it immediately, let it slowly warm up, and then open it when it is close to room temperature. In winter, if the indoor temperature is below 20℃, it can be stored in a cool and ventilated place. Of course, in order to keep the best flavor and taste of chocolate, it is best to buy as much as you eat, and eat the freshest every time. Chocolate will spoil in the refrigerator.

Chocolate with delicate and smooth taste is the favorite of many people. In order to preserve it for a long time, people will put chocolate in the refrigerator just like other foods in daily life. In fact, this practice is not appropriate.

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.

This is because, first of all, if the storage environment is humid, the sugar in chocolate is easily dissolved by the water on the surface, leaving sugar crystals after the water evaporates.

Even if it is sealed, water will still penetrate from the folds or corners of the outer packaging, so that the chocolate surface is covered with a thin layer of gray icing. In addition, cocoa butter grains will dissolve and penetrate into the surface of chocolate to crystallize again, which will lead to anti-frost phenomenon of chocolate. Among them, when dark chocolate is stored at a relative humidity of 82%-85% and milk chocolate is stored at a relative humidity of more than 78%, it will adsorb water vapor on the surface.

Secondly, the temperature in the refrigerator is usually below 10℃. When chocolate is taken out of the refrigerator, once it is taken to the normal temperature environment, moisture will immediately accumulate on the surface, making the phenomenon of frosting and anti-frosting more serious.

Moreover, after cold storage, the frosted chocolate will not only lose its original mellow flavor and taste, but also be conducive to the reproduction and growth of bacteria, which is easy to mildew and deteriorate. After eating, it will bring harm to health.