“Protect your chocolate from heat sources and strong odours to maintain its quality. Excessive heat can cause chocolate to melt or develop a white, powdery surface known as bloom, while strong odours can seep into the chocolate, altering its delicate flavour profile.
“When storing opened chocolate, wrap it tightly in foil or place it back in its original, resealable packaging. This prevents exposure to air and moisture, which can degrade its taste and texture over time, ensuring every bite is as delicious as the first.
“The temperature at which you store your chocolate significantly impacts its texture and flavour.
“Higher temperatures allow the aromatic cocoa notes to become more pronounced, so aim to keep your chocolate at a steady 18 to 21 degrees Celsius for the best taste experience.”
