L ' humidity and warm are the fiercest enemies of chocolate, both can cause patina on the surface. The patina caused by heat is the result of crystals of cocoa butter rising to the surface and recrystallization. .
The flavor remains unchanged but the look is ruined. The patina is a result of moisture harmful. It 's the result of which sugar crystals rising to the surface, melt on contact with humid atmosphere and recrystallized to form a unpleasant gray patina. Because the texture and taste of chocolate deteriorate, the trash is the best place to be reserved chocolate affection by this phenomenon.
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The ideal storage temperature is 10-15 ° C, slightly warmer than the refrigerator, the humidity should be 60-70%. Chocolate easily absorbs odors and surrounding should be kept in an airtight container .
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