CHOCOLATES & HUMIDITY
Humidity- is the the very Old Nick of summer in each town, especially as big as the city New York, or Los Angeles. The humidity makes plenty of troubles for all the storage houses, especially the dairy, the butcher and the candyman, Yes, hot rainy summer days- spoilers of the produce flourishing everywhere and having a real copa cabana in the chocolate department.
What were the protectional measures the standard candy man took as precautions agains the heat and humidity in his personal store?
First of all- the stacking of the produce. The chocolate and candies- stacked at a distance from the crowds, and especially the soda fountains and the drinking water fountains.
Second- cooling the inside of the story- marble counters, marble floors, fountains strictly regulated and placed further from the crowd.
Each candy store knows- humidity makes even the chocolate creams to perspirem they change the color, look frosty and nobody wants them, though the quality of the chocolate candy is not lost- it is only chocolate butter which came up to the surface. However, the client was impeccable square of the chocolate without any white moss looking layer on it- he wants it black and perfect,so he will buy this candy- which suffered from humidity.
That's the case in practically all the candy stores all over the world, especially where the chocolate is sold. You will not persuade your client to buy this candy, with no lecture of physics, or tap dancing at the counter- he wants a perfectly black and shiny chocolate bar.
The residents of the city of New York were telling stories about the chocolate candy store in the city of the Nassau street, where even on the moistest day at the temperature of the jungle of the tropics the chocolates were as dry and hard as in winter. Wow. If my grandmother remembered that in the country of Lithuania in 1970 and the shop was there 1907 who was this owner? We can only sigh- wow, the architecture of the interior and the perfect ventilation the city of New York was proud of in 1907. Wow- early climatization systems of those days- still working and still respected. The pride of the roaring twenties- Modern Architecture of New York.
What else did the owner do to fight humidity and the loss of the quality of the cchocolate candy?
He did simple things, as each American granny did. He had his candy jars placed on the ice jars and covered with the lid. In each case he had a candy jar filled with ice and covered. The technique was explained simply-the jar draws the moisture from the air and collects it on the glass, from which it is easily removed once in a while. And alongside of such jars, the the candies look as cool as little stones and almost hard as the ice itself. No more the clients of the candy store had the aversion to chocolates in hot summer day, because they look so sticky. With the way the New Yorkers were storing their candies, they were proud, they were not losing shape and had not melted until they got their candies them home.