PREMIUM HANDMADE CHOCOLATES



sokolatenia-corn-flakes WHITE CHOCOLATE WITH PISTACHIO, ALMONDS AND CRANBERRIES sokolatenia-corn-flakes DARK CHOCOLATE WITH ALMONDS * sokolatenia-corn-flakes DARK CHOCOLATE WITH ALMONDS AND BLUEBERRIES * sokolatenia-corn-flakes MILK CHOCOLATE WITH HAZELNUTS AND RAISINS sokolatenia-corn-flakes MILK CHOCOLATE WITH COCONUT FLAKES sokolatenia-corn-flakes DARK CHOCOLATE WITH 85% COCOA * sokolatenia-corn-flakes PREMIUM HANDMADE CHOCOLATE

PRESERVATION INSTRUCTIONS

Chocolate can be easily preserved ―up to one year ― given the appropriate conditions. This includes storage in an odourless environment, since chocolate absorbs odours like a magnet. Controlled moisture conditions are necessary because, when moisture settles upon chocolate’s surface, it alters its appearance. Temperature needs to be stable and up to 20°C. Higher temperatures bring up chocolate fat to the surface which, when frozen, forms white spots. And, although they do not alter its taste or quality, they destroy its appearance. Suggested preserving temperature for wrapped treats with the special sign is 7-8°C in a refregerator, while pralines are best preserved at 18°C in special chocolate displays.