How to store chocolate products

Bad storage will have a negative impact on the quality of your finished product. To prevent this from happening, Callebaut chef Alexandre Bourdeaux shows you the ins and outs of the proper storing procedure.


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.