Chocolate packaging plays an important role in maintaining product structure and product quality. When the external temperature exceeds 25 degrees and approaches 30 degrees, it will have a serious impact on the performance of the chocolate product. Because of the chocolate itself - some fats have a lower melting point, when the temperature is too high, it will begin to melt, and this part of the melted fat will move to the surface of the chocolate, appearing soft. In addition, if the external environment is too humid, the sugar present in the chocolate will begin to absorb moisture and deliquesce, and the deliquescence of the sugar will also cause moldiness of the product. Therefore, the primary role of chocolate packaging is to achieve a good thermal and moisture barrier effect. By applying the best packaging form and materials, chocolate can maintain its unique form in both overheated and humid environments. And flavor, effectively extending product life.On the base of this condition,FUKANG PET airless bottle or jars are the best choice for chocolate manufacture packing.