End-of-Course Chocolate Diploma - catalan

We recommend storing chocolate in a cool (16ºC) and dry place, away from direct heat sources. A cellar or wine cellar are possible solutions, provided that you leave the products in their original packaging or tightly closed.

It is important to remember that sudden changes in temperature are a negative factor that we should avoid as much as possible.

Keep in mind that chocolate should be enjoyed at around 20ºC, this helps its flavors develop.