What temperature is chocolate generally stored at what temperature is good?

In terms of ingredients, chocolate can be divided into two categories: one is pure chocolate, and the other is compound chocolate made with cocoa butter substitute (including refined oils, vegetable oils, etc.) instead of cocoa butter. If the chocolate is stored in the refrigerator, it will cause frosting on the surface of the chocolate or cause backfrost due to oil.

This is because, first of all, if the storage environment is humid, the sugar in the chocolate is easily dissolved by the moisture on the surface, and the sugar crystals are left after the water evaporates. Even if the package is airtight, moisture can penetrate through the folds or corners of the outer packaging, covering the surface of the chocolate with a thin layer of grayish-white frosting. In addition, the cocoa butter grains will dissolve and penetrate into the surface of the chocolate to recrystallize, causing the chocolate to appear defrosted.

Among them, dark chocolate stored at a relative humidity of 82%-85%, and milk chocolate at a relative humidity of more than 78%, will adsorb water vapor on the surface. Secondly, the temperature inside the refrigerator is usually below 10. When the chocolate is taken out of the refrigerator, once it is taken to the room temperature, moisture will immediately accumulate on the surface, making the frosting and anti-frosting phenomenon more serious.

Moreover, after refrigeration, the frosted chocolate on the surface will not only lose its original mellow aroma and taste, but also facilitate the reproduction and growth of bacteria, and is prone to mold and deterioration. When consumed, it can bring harm to health. The best temperature for storing chocolate is 5 -18 .

In summer, if the room temperature is too high, it is best to seal it in a plastic bag before storing it in the refrigerator. When taking it out, do not open it immediately, let it warm up slowly, and then open it when it is close to room temperature. In winter, if the indoor temperature is lower than 20, store in a cool and ventilated place.

Of course, in order to maintain the best flavor and texture of chocolate, it is best to eat as much as you want, buy as much as you want, and eat the freshest each time.

Like winter, normal temperature is good.

The melting temperature of the chocolate is 367 degrees.

Where there is a fridge, there is a fridge. The optimal temperature when there is no refrigerator is 5 -18

The most common brand – Dove: temperature: 22

If you want to keep it for a long time, you can put it in the refrigerator, and it tastes very chic when you take it out and eat it, which I personally like.

Chocolate can be stored at room temperature for 1 year. Although chocolate is not easy to spoil, when the temperature reaches 20 degrees Celsius, the cocoa butter inside will melt and begin to separate, and if it is frozen again, it will condense a white frosty substance on the surface, affecting the flavor. Therefore, chocolate is usually wrapped in tin foil and stored in the refrigerator.

Secondly, it is best to keep the environment dry with a maximum relative humidity of 65%. Water vapor in the air has a great impact on the quality of chocolate, especially for a long storage time, chocolate products that have not reached the seal are prone to the so-called frosting, and even deteriorate after absorbing water vapor.

The best storage conditions for chocolate are 18-20 degrees Celsius and humidity below 55% in a dry environment. In the summer, when the temperature is warmer, you can store the chocolate in the refrigerator to slow down the fat flowering. At the same time, the chocolate placed in the refrigerator can be sealed with a sealed bag to keep out moisture.

After taking the chocolate out of the refrigerator, you can leave the chocolate at room temperature for a few minutes, and then open the sealed bag after the temperature rises slightly to slow down the frosting.

Generally speaking, the best storage temperature for chocolate should be maintained between 10°C and 15°C, and the relative humidity should not be higher than 50%. So keeping it in the refrigerator is the best way to do it.

Here's how to save it:

1.When it's hot, if you're buying a big box of chocolates, you're going to have a layer of old newspaper on the outside of the box. After that, put it in the refrigerator freezer.

2.If you buy a plate of chocolate, wrap the rest of the chocolate in the outer layer of tin foil, then put it in the refrigerator or dry room, and when you remove the chocolate from the refrigerator, let it warm up to room temperature before opening.

3.Don't always change the environment in which the chocolate is stored, it is not advisable to keep the chocolate in the refrigerator for a few days and then indoors for a few days, it is best to keep it in the same environment all the time.

4.When you take out the chocolate from the refrigerator, do not open it immediately, let it slowly warm up to close to room temperature before opening it, and the outer layer of the chocolate will not be covered with a layer of water.

Put it in a cool place,.!

And the most effective way is to eat them quickly.

Wrap in tin foil or place in the refrigerator

1. When storing chocolate, temperature and humidity are the most important, and the environment is best kept dry. The storage temperature of pure chocolate is 5-20 °C, and the humidity is better controlled at 82-85. The storage temperature of compound chocolate is 8-18 and the humidity is better controlled at 78.

2. If the weather is not very hot, you can place the chocolate in a cool, dry and clean place at room temperature, avoid direct sunlight, and keep away from water and other peculiar smells.

3. If you just bought chocolates outside and are not ready to go back immediately, it is recommended to go to the store to buy chocolates before going home, if the outdoor temperature is high and the weather is hot. After wrapping it in a plastic bag, put some ice cubes and take it home as soon as possible to preserve.

Chocolate should be stored at room temperature (approximately 18 years) and for several months if the packaging is not broken.

Chocolate is a very fragile and delicate product, and the storage conditions are very particular, in addition to avoiding sunlight and mold, there should be no strange smell in the storage place, and the most important thing is the control of temperature and humidity.

Chocolate should be kept away from humidity and high temperatures, stored in a relatively constant temperature environment, and the chocolate should be kept away from moisture, otherwise it will cause clumping. Chocolate can be refrigerated or frozen, but this will cause a whitish film to form on the surface of the chocolate, which is cocoa butter, which will not cause the chocolate to taste bad and will disappear when it melts.

Chocolate is divided into pure chocolate and compound chocolate. On the basic Zhaobo pants that are not opened and properly preserved in the silver code, the shelf life of pure chocolate is roughly two years, and that of compound chocolate is about one year. It is recommended to consume the opened chocolate in time.

The best temperature to preserve chocolate is around 12 to 20 degrees. Here's how to preserve chocolate:

1. Generally, the storage temperature of chocolate is about 12 degrees to 20 degrees, so in addition to summer, the other three seasons are generally kept in a cool and dry place indoors, avoiding sunlight, and there should be no strange smell in the storage place;

2. Generally, when the indoor temperature is higher than 30°C in summer, you can store the cold room of the chocolate refrigerator.