How to keep the chocolate?
If you don't want your chocolate to spoil and become tasteless, it is necessary to follow certain rules of its keeping. First of all it should be kept in dry place with the temperature 16 -20° C in compact cover as absorbs all smells.
The best temperature for keeping chocolate is 20° C, this temperature allows the chocolate to keep its good and tasty qualities. If the temperature is more than 21° C, cacao oil begins to melt and the oil spots appear on the surface of the chocolate because of which chocolate gets bitter and unpleasant taste.
It is not recommended to keep chocolate in the fridge it may provoke the sugar fall-out that leads to appearance of white spots that appear in the result of freezing the water.
The expiration date is fixed in dependence on the amount of oil in the chocolate. More oil it has, less it may be kept. It is necessary to make division between expiration date and keeping time. So the minimal keeping time is marked on the cover of the chocolate and means that the quality of the chocolate is guaranteed during this period. And expiration date is put on perishable goods.