Why Does Chocolate Turn White?

The answer to the question of why chocolate turns white lies in the fats it contains. Liquid fat, for example from cocoa butter, makes its way to the surface and becomes what is known as fat bloom: the white film on the chocolate. The longer it is stored, the more time there is for the process. Important to know: Even tarnished chocolate is edible. So a white layer does not indicate expired chocolate. For that, you would clearly have to detect mold or detect a strange or noticeable taste, maybe even rancid. So, settling fat is the reason why chocolate turns white after melting. To prevent this, it is best to store them at 12 to 18 degrees. Researchers describe 18 degrees as the best possible temperature for chocolate, as this allows you to limit the liquid content. This in turn inhibits the process that causes brown chocolate to turn white.

By the way: Our expert knows whether dark chocolate is really healthier than light.

Why does chocolate turn white in the fridge?

Fluctuations in temperature, therefore, cause difficulties for chocolate. For example, they accelerate the path of the fat to the surface. For this reason, chocolate – especially if it has been warmed up first – can turn white in the refrigerator.

Although cocoa butter is responsible for the fact that chocolate turns white: the cocoa butter content influences the melting behavior of chocolate. The higher the fat content, the easier it is for the chocolate to melt evenly. Since the cocoa butter content in couverture is around 10 percent higher than in chocolate, it is better suited for coating baked goods. In contrast to chocolate, the couverture becomes more liquid and can be spread better. However, there are a few things to keep in mind to ensure that the glaze remains shiny afterward. Humidity and extreme temperature fluctuations should be avoided. It is best to store the coated pastry again at 12-18 degrees. Again, the temperature decides. Our experts know what to look out for when melting couverture. Our tip: It is best to use the knowledge you have gained afterward to prepare our pistachio marzipan pralines. They are almost even tastier when you make them yourself than the ones you buy and they also make a great gift.