Chocolate is not suitable for storage in humid environment, and the optimum temperature for storing chocolate is 5℃- 18℃.

In a humid environment, the sugar in chocolate is easily dissolved by the water on the surface, leaving sugar crystals after the water evaporates. Even if it is sealed, water will still seep in from the folds or corners of the outer packaging, so that the chocolate surface is covered with a thin layer of gray sugar coating. In addition, cocoa butter particles will dissolve and penetrate into the surface of chocolate to re-crystallize, resulting in anti-frosting phenomenon of chocolate.

Secondly, the temperature in the refrigerator is usually below 10℃. After the chocolate is taken out of the refrigerator, once it is brought into the normal temperature environment, water will immediately accumulate on the surface, which will make frosting and frost prevention more serious. After frosting, chocolate will not only lose its original mellow flavor and taste, but also be beneficial to the reproduction and growth of bacteria, and it is easy to go moldy and deteriorate. It will bring harm to health after eating.