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[http://www.chocolatefoodpairing.com/tool.php?lang=english]
Conditions The chocolate will be kept very well and for a long time if it is correctly stored. Since we offer our products in great quantity, a suitable stokage is important. The long shelf life of our chocolate depends on the quality of the stokage. Our packing is appropriate for the storage of long duration. Shelf life The expiration date is shown on the packing of each product (between 6-24 months). Storage Preserve the chocolate in a moderate place and safe from all important light and heat sources. The chocolate accepts the change of temperature more once but a reaction can occur, a bleaching of the chocolate (Fat Bloom). Water is the enemy of the chocolate ! The conditions of stokage must be done with less than 65% of relative humidity. A direct exposure in the light of the sun or any other light, will affect the taste. Do not expose to the foreign odors. The temperature of storage must be stable and in an open space. The ideal stokage is between 18°C and 22°C (64°F and 72°F). No regrigerator because of moisture. Must never freeze. A storage is essential since the chocolate is an organic material. All stains can modify its qualitées and makes it possible micro-organisms to develop to with it. Handling The environmental conditions of the room where one works with the chocolate must be very important to realize of good results. They should be like the conditions of stokage ideal: fresh and dryness. All the ustensils in contact with the chocolate must be dustfree and without water.
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