Greetings,I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have seen relating to this has been from 63 degrees to 70 degrees. With a goal to keep chocolate as fresh as possible, i would like to store it at a temperature where crystals are below the beginning melting/breakdown temperatures.Does anyone have any details of the actual starting melting temperature, and what type of crystal is the first to begin breaking down.Thank you,Robert
updated by @robert-cabeca: 04/11/25 09:27:36
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