Chocolate equipment explains the preservation of chocolate

Generally speaking, the shelf life of the average chocolate brand product is about one year, but the time will be added or reduced according to its content.

In particular, fresh milk or chocolate products with a high content of milk and hazelnuts, due to the high unsaturated acid content, the kernel is simply oxidized by air, and the storage time of chocolate is relatively short.

Therefore, you should be more careful to save fresh milk or pralines, otherwise they will easily decompose.

There is another common situation. Although some chocolate has not expired, the surface still shows tree ice, which is mainly caused by improper storage.

If the storage environment is wet, the sugar in the chocolate is easily dissolved by the water on the surface, and the sugar crystals will remain after the water transpiration.

Chocolate with icing on top is still edible. Although it will lose its original mellow flavor and taste, it is harmless to the human body.

The optimum temperature for storing chocolate is 5℃ ~ 18℃.