Chocolate is a delicate, fragile and alive product, so much so at the elaboration time as at the tasting and preservation time.

The fragility of this product is mainly due to the composition of the raw materials and to the chocolate processing during its elaboration.

Chocolate alters in time depending on its conditions of preservation.

Chocolates are very sensitive to heat (sun light, oven or ventilation), to the dampness, to variations in temperature (open doors, air-conditioning, abrupt changes of the temperature) but also to the smells.

So, to preserve chocolate, it is necessary to follow a few rules:

– Do not leave chocolate in a fridge or a freezer.

Temperature changes could damage the product:  in fact, fat come go out the chocolate and then, it could absorb other food’s flavors.

On top of that, because of the dampness inside the fridge, the surface of the chocolate could lose its color and taste bitter.

– The perfect conservation temperature is between 16 and 19ºC.

Keep the chocolate in a dry and fresh place, far from strong smells.

Avoid the abrupt temperature changes to avoid the surface whitening of the product.