Preserving chocolate
To preserve all the flavour of our chocolate, it is important it is kept in a cool, dry, well-ventilated place. The ideal temperature is situated between 15 and 20° C. The chocolate must be protected from:
- temperature variations: a constant temperature change leads to the chocolate whitening. This is due to the presence of fats.
- humidity
- smells: chocolate must be kept away from surrounding smells that it may absorb.
Keep the chocolate in its packaging to avoid it losing its taste. Do not put chocolate in the fridge.
Good dark chocolate and bars of chocolate can be kept for several months after manufacturing. Chocolates are to be consumed in the following month. Also discover the…
