Now-a-days with the bludgeoning of supermarkets, the storage time at the retailer has increased considerably. It is important that the chocolate or candy does not lose its quality during this time. The additional benefits of conditioned storage are

No blooming

Insects are rendered inactive at temperatures below 9ºC

Chocolates remain firm

Loss of colour, aroma and flavour is minimised.

Moisture spoils the chocolates. When it is tempered, moisture or steam usually gets into it. And chocolate once spoiled by moisture cannot be restored to its original condition. Hence the importance of keeping chocolates free from dampness during manufacturing process. The various stages in chocolate manufacturing where humidity control is a must are mainly chocolate coating areas, packing rooms and storage areas.

Chocolate coating areas
Chocolate coatings are applied to the entire material by two ways: either formed by hand or cast in starch or rubber moulds and then dipped by hand or enrobed mechanically. Setting of chocolate is controlled by conditioning the air in the dipping room. The conditions usually recommended for achieving uniform distribution are RH at 50% or lower at 24-27°C temperature. Such precise condition can only be maintained by a dehumidifier.

Chocolate covered nuts, a popular gift item now-a-days can benefit more from using dry air to speed drying. Coated chocolates with a high quality glossy surface can be obtained with the aid of dry air from desiccant dehumidifier.

Chocolate packaging
Manufacturers often overlook the fact that the air in the packing room has moisture while chocolates are being packed in one of the moisture-proof packets. Controlling this air in context to humidity and temperature is very essential as presence of moisture would make chocolates lose their lustre or show sugar bloom and would develop either a sticky or grained surface depending on the formula used.

Knowing blooming
The whitish discoloration 'bloom' is fat and sugar crystals that rises to the surface if the chocolate absorbs moisture during storage. Such chocolates do not look nice even though they are edible.

Chocolates need to be stored at 35 ± 5% RH at 25°C for safe storage in order to retain its original flavour and aroma.