Chocolate is a delecate product. It develops white marks with a matt layer when it's stored at a too high humidity. The humidity level for storing chocolate should be at least 55% to a maximum of 62%, depending on the environment. These are the optimal percentages, so there is less chance of condensation on the products.
It is also unnecessary to keep chocolate at a very cold temperature. If you keep the chocolate cold, you will get condensation drops again when you take it out. Chocolate needs special storage, and we have created special cells and cabinets for this purpose, which allow the environment to be set extremely dry, so that your product can keep its quality.