How to store candy chocolate in a dry place at room temperature

Chocolate in wedding candy is very popular, and as we all know, the preservation of chocolate is a big problem, especially in hot summer. In fact, the storage method of chocolate is slightly different according to the seasonal temperature and the type of chocolate. According to the purity of chocolate, the storage temperature of pure chocolate is 5~20℃, and the humidity is controlled at 82~85℃. The storage temperature of composite chocolate is 8 ~ 65438 08℃, and the humidity is controlled at 78℃. Store according to the change of room temperature: It is not recommended to store chocolate in the refrigerator in summer, unless the temperature is too high, it can be stored in a cool condition, and it is not necessary to store it in the cold storage in winter.

Generally speaking, the shelf life of ordinary chocolate in a dry and cool place is about one year, but the time will increase or decrease with the contents. Especially the chocolate products of fresh milk (or hazelnut with high milk content) are easy to be oxidized by air because of the high unsaturated acid content, which relatively shortens the storage time of chocolate.

1, chocolate stored at room temperature

If the weather is not very hot, chocolate can be kept in a cool, dry and clean room temperature and shade. When storing chocolate, temperature and humidity are the most important, and it is best to keep the environment dry.

In summer, you don't need to put chocolate in the refrigerator unless the room temperature is too high. If you have to put it in the refrigerator, don't open it immediately after taking it out of the refrigerator, let it slowly return to room temperature before opening it, so that the outer layer of chocolate will not be covered with water. The temperature in winter is generally lower than 20℃, so chocolate can be stored in a cool and ventilated place.

2, chocolate should stay away from odor.

Don't put chocolate in a smelly place. Because many smells come from some volatile substances, and most of these volatile substances are fat-soluble, and chocolate just contains more fat components, so it is easier to absorb these volatile substances and cross-taste.