Andrews Sykes Dehumidifiers to the Rescue!
Anyone working in the food industry is aware that working with chocolate in high humidity is very difficult. If you see your chocolate is looking dull or dusty in appearance, it might be due to the high amount of humidity it is experiencing during its storage. Chocolate is best stored in a dry, cool, dark place between 13o-15oC (55o-60o F). Even the slightest amount of moisture can cause the chocolate to seize.
A well-known chocolate maker contacted Andrews Sykes Climate Rental, when they started to notice that their chocolate is taking a lot of time to set- which was degrading the quality of their chocolate. After our team of experts surveyed the site, it was concluded that the moisture level in the storage area was high causing the delay in hardening.