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Working and Storage Conditions

Appears in
The Art of the Chocolatier

By Ewald Notter

Published 2011

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The conditions in which chocolate is used and stored can have a major impact on its texture, flavor, and appearance. The major enemies of chocolate include temperature fluctuations, humidity, light and air, odors, and poor hygiene. Handling chocolate properly to prevent contact with these enemies can have a major effect on the shelf life of chocolate products.

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