How to Store Chocolate Products

Chocolate products must be stored in dry, clean, dark and well-ventilated rooms that are not infested with pests and are protected from any distinct smells. Chocolate is sensitive to any fluctuations in temperature or humidity, therefore it is necessary to keep the temperature constantly up to 18 degrees Celsius and relative humidity up to 75%, without any significant fluctuations. It is not possible to store chocolate products close to a heater, water or sewer pipes (there must be at least a one-meter distance and a 0.7 m and 0.1 m distance from walls).

How to Prevent Chocolate from Becoming Grey

While being stored, chocolate should not be brought to any warm or wet rooms. Water vapour from the air quickly condenses on the cold chocolate surface, and part of the sugar melts. As chocolate gradually reaches the same temperature as in the room, the moisture evaporates, and sugar crystalizes on the chocolate surface in the form of a white coating or stains or tiny microscopic crystals (sugar greying). In addition, moisture can cause the quick creation of mould and the degradation of products. 

It is also not advisable to store chocolate in a warm room (over +25°С) under the influence of direct sunshine. Increased temperature causes fat greying: the surface of chocolate is covered with a grey coating, which looks like mould. The quality of the chocolate mass stays intact, but nevertheless the greying of chocolate products is not acceptable, because it significantly worsens their appearance.