The ideal storage temperature for chocolate is 15-17 ° C with a relative humidity of less than 50%. Improper storage conditions for chocolate may cause a white coating to appear on its surface.
Dr. Navindra P. Seeram, an American professor who studies medicinal plants and their natural derivatives, said: “I continue to say that nature is the best chemist, and that maple syrup is becoming a champion food when it comes to the number and variety of beneficial compounds found in it.”
He added that his team's research showed the presence of numerous antioxidants and anti-inflammatory compounds to fight cancer, diabetes, and bacterial diseases.