Moisture Migration

Just as moisture migration may be an intrinsic phenomenon, it may also be environmental. While enrobed confections are protected from moisture gain or loss by their chocolate shell, those that are not coated with chocolate are very susceptible to environmental moisture migration. Confections may lose moisture to the atmosphere or may absorb it, depending on the ERH of the confection and the humidity of the storage environment. In general, noncrystalline sugar confections absorb moisture from the air, while crystalline sugar confections and ganache tend to lose moisture to the atmosphere. Fat systems such as chocolate and gianduja are not subject to moisture migration and therefore will neither absorb nor lose moisture.