Chocolate, like many foods, is an emulsion, a combination of ingredients such as fat and sugar. Like any emulsion, chocolate can break down into its individual components. A good example of comparison is probably mayonnaise: if you have ever made it yourself, you know that it can coagulate very quickly. However, in the case of chocolate, this is not a big issue, as there are no animal and perishable products in the chocolate. The white layer you can see on the chocolate is called fat bloom. If you like, you can simply wipe it off, but you can also leave it like that without any problem. If you are unsure whether the chocolate is really still good, you can break the chocolate bar. If it breaks smoothly and the chocolate smells good, then it is certainly still good. In general, chocolate can not really expire, but the older it gets, the less flavor it has.
However, if you want the chocolate to remain visually beautiful, it is recommended to store it properly. We recommend storing the laflor chocolate in a dark and dry place, if it is already opened, we recommend putting the chocolate in a storage tin. Chocolate can quickly take on foreign smells due to its high fat and sugar content. For example, it can take on the smell of other things in the refrigerator or even coffee, when placed next to it. By the way, the ideal temperature to store chocolate, but also to enjoy it, is 16°-20°C.
If it is a hot day like today, and you decide to store your chocolate in the fridge, remember: chocolate is like wine or cheese, if it is enjoyed too cold, you will only taste half of the flavors.
Generally speaking, we recommend enjoying the chocolate as soon as possible, because it does not get any better than this (:
