Storage
Chocolate should always be stored dark, cool and dry. A constant temperature between 12° and 18° C is ideal. It is a widespread misbelief that chocolate is well kept in the refrigerator. Due to condensation, it is too moist in the refrigerator, which triggers crystallization of the cane sugar. Temperature fluctuations change the structure of the cocoa butter and numerous foreign smells of other foods stick to it. The taste and appearance of the chocolate suffer in the refrigerator - it loses it´s aroma and becomes white and rough.