Basic Instructions

• Storage: Chocolate products must be stored in air-conditioned spaces (Temperature 22°C max., Relative Humidity 70% max.), away from odors and insects, and direct sunlight should be avoided.
• Melting: Cut the product into small pieces and place them in special containers (bain marie) or in a convection oven or microwave. The chocolate must be stirred continuously during melting.
• Cooling: Printed or coated products can be cooled at room temperature (up to 25°C max.) or in the refrigerator. The refrigerator temperature for printed products should be 13-15°C and for coated products 15-17°C.
• Preservation: Products with imitation chocolate should be stored in air-conditioned spaces at a maximum temperature of 25°C and a maximum relative humidity of 60%.

In Summary:

• Storage: 22°C max., RH 70% max
• Melting: 40-45°C
• Printed: 13-15°C
• Coated: 15-17°C
• Stabilization: 2-3h (16-18°C)
• Preservation: 25°C max., RH 60% max