Good storage of chocolate is essential to maintain both taste and texture. Chocolate does not like changes in temperature. Cold hardens the inside of the chocolate and covers it with moisture, making it opaque and translucent as sugar crystals rise to the surface and dissolve in water vapor, then recrystallize, causing changes that can no longer be remedied. Heat, on the other hand, causes the cocoa butter to melt. Once the temperature drops, it cools and crystallizes, producing a whitish patina. Further changes to the chocolate can be caused by storage in the presence of foreign odors, which can be captured. The air conditioning system should therefore maintain a constant temperature of between 18 and 20°C, with a relative humidity of 55%, and ensure high air quality.