When storing chocolate, temperature and humidity are the most important, and the environment is best kept dry. Storage temperature≤22℃, relative humidity≤55%. When the temperature is lower than 22℃, just store it in a cool and ventilated place. In summer, when the temperature is too high, you can put the chocolate in the refrigerator compartment of the refrigerator, not the freezer compartment.

The chocolate that has just been taken out of the refrigerator is best to wait for it to return to normal temperature before eating, so that the mellow taste of the chocolate can be fully released. Opened packages of chocolate should be kept in an airtight container as much as possible.

It is not necessary to keep chocolate in the refrigerator unless room temperature is too high. The first factor in preserving chocolate is to keep it in a dry and cool place away from direct sunlight. Do not put chocolate in places with strange smells. Since many odors come from some volatile substances, most of these volatile substances are fat-soluble. Chocolate happens to contain more fat components, so it is easier to absorb these volatile substances, and it is easy to smell.