Preparation:
Chocolate should be stored tightly wrapped, in a cool, dry place, between 60 and 70 degrees F. If stored at room temperature, the cocoa butter melts, rises to the surface and resolidifies. This causes the chocolate to develope a "bloom", or pale grey film on the surface. If stored in a damp place, the chocolate can form tiny grey sugar crystals on top. These conditions only effect the appearance, but not the flavor. The rich brown color will return when the chocolate is melted. |
