The flavors of chocolate are mostly sandwich milk, pure milk, assorted, almond and so on.
The best-selling chocolates on the market are sweet-flavored chocolates, and dark chocolates are relatively rare. The melting point of cocoa butter, the main ingredient of chocolate, is around 33°C. Therefore, chocolate will soften when the temperature reaches above 28°C, and it will melt into a slurry when it exceeds 35°C. The surface quality of chocolate is also greatly affected by ambient temperature and humidity. When the temperature rises from 25°C to above 30°C, the gloss of the chocolate surface begins to dim and disappear. At higher relative humidity, the gloss of the chocolate surface also fades and disappears. So independent packaging is very necessary. The inner packaging of chocolates on the market is mostly between 12g-22g. In terms of shelf life settings, the shelf life of chocolate is generally 12-18 months, with a maximum of no more than 18 months, and it is also necessary to ensure that the chocolate is stored in a cool place.