Chocolate

Chocolate is a very delicate product. In order to be served and enjoyed at its best, it needs to be perfectly stored. The most common problems that can occur during the processing are the formation of lumps, and therefore a nonhomogeneous product, and an incorrect crystallization, with the consequent surfacing of the fats which create an unpleasant whitish top layer.

Chocolate refrigerated cabinets create the ideal environment for storing chocolate, constantly handling temperature and humidity. Temperature range between 12 ° C and 18 ° C with a humidity of around 45% are optimal values for a correct storage of chocolate. This is the only way to avoid the appearance of sugars and fats on the surface, which cause an inevitable loss of quality and taste.