Hi there,

I was hoping to get some advise from you experienced chocolatiers. We are in the process of moving our commercial production into a 1700 sft warehouse that we are currently building out. I haven't quite figured out what to do about storing unpackaged/open chocolates. We currently have a walk in fridge with a freezer attached that broke a while ago and I turned that room into our cool storage as it is the perfect temperature.

As of now, after we are done with production we typically put all unpackaged chocolates on sheet pans in a speed rack and store that in the "freezer". When we come back the next day, we take the speed rack out and continue packaging.

We are in a hotter climate so leaving them out overnight, especially in the summertime is not an option

I am really curious how other chocolatiers have their storage figured out. Do you have a cool room? Do you have a walk in with a dehumidifier? Do you have both? 

Thank you so much!

Bella