Bad storage will have a negative impact on the quality of your finished product. To prevent this from happening, we show you the ins and outs of the proper storing procedure.
Good To Know:
Why is it so important to store your chocolate creations in the right conditions?
Constant storage temperatures are essential to slow down the white-greyish discoloration (i.e. fat bloom) that naturally appears on the chocolate’s surface.
Avoid temperature shocks since they may cause sugar bloom.
Storing chocolate in a space that is too humid or too cold may expose it to condensation, often causes sugar bloom.
Never store chocolate near strong-smelling products as chocolate has the tendency to absorb odours.
How can you slow down the appearance of fat bloom?
Store your finished chocolate products at a constant temperature between 18°C and 20°C. Fat-based fillings (e.g. pralines or nut-based fillings) will make fat bloom appear faster. You can prevent this by adding 5% to 6% cocoa butter to your filling and then pre-crystallising (or tempering) it.
What causes sugar bloom?
Temperature shocks, or storing chocolate in a space that is too humid or too cold (thus exposing it to condensation) in many cases gives rise to sugar bloom.
