Chocolate is made by mixing a variety of raw materials, but its flavor mainly depends on the taste of the cocoa itself. Cocoa contains theobromine and caffeine, which gives it a pleasant bitter taste. But in the process of eating, there will be many people who don’t know how to store it. Let’s follow the editor of Chocopie Production line for a simple understanding!
Chocolate should be stored at room temperature (approximately 18°C). If the packaging is not damaged, it can be stored for several months. The chocolate should be kept away from humidity and high temperature, and stored in a relatively constant temperature environment. The chocolate should be kept away from moisture, otherwise it will cause agglomeration. Chocolate can be stored in the refrigerator or frozen, but this will cause a slightly white film to form on the surface of the chocolate. This is cocoa butter, which will not cause the chocolate to taste bad, and the film will disappear when it is melted. If we only eat a little chocolate every day, how should we store the unfinished chocolate?
1. Unless the room temperature is too high, you don't need to put the chocolate in the refrigerator. The first factor in preserving chocolate is to store it in a dry and cool place and avoid direct sunlight.
2. Don't put chocolate in places with strange smells. Since many odors are derived from some volatile substances, most of these volatile substances are fat-soluble. And chocolate happens to contain more fat components, so it is easier to absorb these volatile substances, and it is easy to smell.
In summary, this Chocopie Production line editor tells: some knowledge about how to store chocolate, I hope it can help you.