At PLAQ, we work with raw chocolate, without additives or compromises. Their balance is subtle, their texture lively.
To preserve their full aromatic richness, all you need to do is follow a few simple guidelines.
IDEAL CONDITIONS FOR STORING PLAQ CHOCOLATE
- A stable temperature between 15°C and 20°C
- A dry place, with humidity between 50% and 60%
- Away from direct sunlight
- Well packaged, to avoid contact with strong odors that it could absorb
But if it's 25°C in my house all summer long, does that mean chocolate is no longer edible?
Not at all, it will still be very good, just try to eat it quickly, within two to three weeks.
STORING PLAQ CHOCOLATE IN HOT WEATHER
- When traveling: in an insulated bag, avoiding car trunks and airplane holds
- For a few days at home: in a cool, dry place - For longer periods: in your cellar or in a well-regulated wine cellar (always in an airtight box!)
- Store in the refrigerator during heat waves or if the temperature in your home exceeds 27°C.
Do not move it again until it is done, and take it out 10 minutes before serving.
TASTING
The sooner you eat it after buying it, the more intense the flavors will be. Around 25°C, because the flavors are released better (above that, the chocolate will be less crunchy and melt more in your mouth).
And after that? Close the packaging tightly and store the chocolate in a closed box.
When pure chocolate is subjected to significant temperature variations, it is quite possible that whitening will appear.
This means that the cocoa butter, naturally present in chocolate, has migrated.
This is not dangerous, but the taste and texture will certainly be altered.
