Which statement is true about pastillage's sensitivity during storage?

Pastillage, a type of sugar paste used in cake decoration and confectionery work, is indeed less sensitive to moisture and heat than chocolate. This characteristic makes pastillage a more stable choice for certain applications, as it can withstand storage conditions that might otherwise adversely affect chocolate.

Understanding the properties of pastillage helps clarify why this statement is applicable. Pastillage is designed to dry and harden, making it less prone to melting or deformation from heat. It can tolerate a range of humidity levels without breaking down as chocolate would, which can bloom or seize if exposed to moisture. This resilience contributes to its usefulness in creating intricate decorations that need to maintain their shape and quality over time.