The shelf life of handmade chocolate is generally one to two weeks, and the storage temperature should be maintained at 15 to 18 degrees Celsius. Because most makers don't add preservatives when making handmade chocolate, it has a very short shelf life compared to assembly-line chocolate.
1. Meet the temperature requirements
Chocolate is generally suitable for 15-20°C, without direct sunlight in the environment. Too high a temperature will make the chocolate melt, too low will make the surface of the frost white, affecting the taste.
3. Meet environmental purity requirements
Don't store chocolate with other strong-smelling foods. The ability of chocolate to absorb flavor is relatively strong, easy to smell.