John Myers
Can chocolate go moldy? A freshly opened chocolate was covered with a whitish coating.
Mold formation on chocolate is very unlikely due to the low water content. A fat or sugar rim has probably formed on the pralines due to incorrect storage. These toppings are harmless, but can lead to a loss of taste.
If chocolate is stored too warm, fat crystals form on its surface, which changes the way light is refracted. As a result, the chocolate appears whitish-grey (so-called fat bloom). The sugar bloom looks similar. It occurs when cold-stored chocolate is quickly brought into a very warm environment. This creates condensation, which dissolves the sugar contained in the chocolate. This crystallizes on the surface and is also visible as a light coating.
In order to avoid such losses in quality, chocolate should be kept dry and at a constant temperature of around 16 to 18 degrees.
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