Genuine chocolate is made from cocoa mass, cocoa butter and sugar. Real chocolate is bitter. It is exclusively made from cocoa butter, without added vegetable fats. It contains at least 35% cocoa solids. In addition, milk chocolate contains powder milk. Genuine chocolate must contain at least 25% cocoa solids. White chocolate does not contain cocoa powder; its flavour comes from cocoa butter.
Chocolate should be storedin a room with the temperature ranging from 18 - 20°C. Temperatures above 25°C can destroy the chocolate structure and this often leads to the fat content appearing on the surface.
We recommend storing chocolate in a dry place with a relative humidity of 60% which reduces the risk of condensation on the surface of the chocolate, which is a direct result of temperature fluctuations.
We recommend storing chocolate in a dark place. Long-term exposure to light can change the taste of the chocolate. This phenomenon is also called “daily taste”.