I had posted this before and had recieved several great responses to it, however, there are no posts in the discussion any longer - I guess they expire - as apparently so does my memory....So I am asking again :-)
I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have seen relating to this has been from 63 degrees to 70 degrees. With a goal to keep chocolate as fresh as possible, i would like to store it at a temperature where crystals are below the beginning melting/breakdown temperatures.
Does anyone have any details of the actual starting melting/separation temperature?