Chocolate is an amazing delicacy, a favorite sweetness of children and adults. There are a huge number of different types and varieties of this product, each of which is good in its own way. If you are a true connoisseur of chocolate, you need to comply with a number of conditions in order to preserve its beneficial properties and unique taste.
Instructions
Step 1
Regardless of what you are going to store - a chocolate bar, a bar or candy - the best place would be a dark, dry, cool room with a temperature of no more than 20 degrees. The ideal option is a pantry, a dark closet in a cool room. The fact is that chocolate cannot be kept in too warm a place, as it begins to melt, losing its shape, becoming rancid and unpleasant in taste. It is also not recommended to store chocolate in the cold (especially in the refrigerator). Low temperatures will lead to the appearance of an unpleasant white coating on the surface of the product, which, although completely harmless, can spoil the appearance of the chocolate.
Step 2
In addition, it is necessary to keep the chocolate in a tightly closed package, since it easily absorbs odors. Do not store chocolates and bars near products with a strong specific flavor, otherwise their original cocoa and vanilla flavors will simply disappear. Do not expose chocolate products to sunlight, as it will melt quickly and the cocoa butter in its composition will change its taste and become unpleasantly bitter.
Step 3
Another serious enemy of chocolate is high air humidity. Under the influence of excessive dampness, the sugar contained in the product will begin to crystallize and come out to the surface in the form of white spots. The most comfortable indicator of air humidity for chocolate is no more than 75 percent.
Step 4
The shelf life of chocolate is relatively short, it varies from six to twelve months, depending on the amount of cocoa butter (it serves as an excellent natural preservative) and fat, the high content of which will reduce the shelf life of the product. To increase the shelf life of chocolate products, many manufacturers add preservatives such as sorbic acid to their composition.
