A Great Chocolate Bar Resource. The Physiological Effects of Chocolatewhite chocolateBecause chocolate is very sensitive to temperature and humidity, it needs to be stored between 15 and 17 degrees Celsius or 59 to 63 degrees Fahrenheit, with a humidity level of less than 50%. It should be stored away from other foods because it does tend to absorb other aromas.Chocolate should be wrapped or packed and stored in the correct temperature and humidity. The wrapping on chocolate should protect it from light and it should always be stored in a dark place. Cocoa butter crystals may form on chocolate that is left in the sun causing it to turn a grey color; this may also change the flavor slightly. white chocolatechocolate mousse

The Physiological Effects of Chocolate

white chocolate



Because chocolate is very
sensitive to temperature and
humidity, it needs to be stored
between 15 and 17 degrees Celsius
or 59 to 63 degrees Fahrenheit,
with a humidity level of less than
50%. It should be stored away
from other foods because it does
tend to absorb other aromas.

Chocolate should be wrapped or
packed and stored in the correct
temperature and humidity. The
wrapping on chocolate should
protect it from light and it
should always be stored in a dark
place. Cocoa butter crystals may
form on chocolate that is left in
the sun causing it to turn a grey
color; this may also change the
flavor slightly.
white chocolate

chocolate mousse