The Lebkuchen high season starts in general around September. Than the production quantity taste naturally at the best when they are fresh. Gingerbread should be stored in a protecting packing be always kept and coolly with approx. 16-18°C and with approx. 65% air humidity . If you consider these conditions, the pastry keeps approx. eight weeks its full flavour, remains soft and juicy.

Lebkuchen can be best stored within tin cans - thus most of the bigger selections are sold already within nice decorative tin cans. Nevertheless once your gingerbread should have become hard due to inappropriate storage, put the gingerbread into a lockable container and add some freshly apple disks. Afterwards seal the container with a plastic foil and a rubber band and leave the gingerbread & the apple  pieces untouched some days. The gingerbread take up the humidity of the apple disks. But caution!! Do not keep it for a long time locked , there it otherwise to fungus growth to come can.

Something about " started chocolate

Chocolate is a fine emulsion of cocoa constituents, sugars and cocoa butter. "started chocolate" does not mean a degradation in quality. By short term heating up on the route of transportation or with the storage the chocolate a little can fit. During this process the cocoa butter, contained in the chocolate, solve itself from the other contents materials and issues themselves at the surface. The discoloration does not have any influence on the quality and the taste. The lebkuchen can be eaten without heistation.