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A series of praline samples were prepared on a lab scale. The samples apart from the basic ingredients cocoa and sugar contained hazel nut paste, liquid lipids, skim milk powder and hydrated lactose in various contents in each sample. The samples were studied the day of their preparation as well as two more times within a period of two months. For their study the techniques of Differential Scanning Calorimetry and Thermomechanical Analysis were employed. The results indicated that the structure of lipid polymorphs was transformed to polymorphs with higher melting point on storage. Moreover, during storage in environments with different relative humidity part of sugar was converted form crystalline to amorphous due to moisture adsorption.