Why does chocolate turn white? We’ll look into the question for you.
Why does chocolate turn white? And can you still eat the tarnished chocolate? The answers are here.
Chocolate turns white due to fat bloom
Chocolate only turns white if stored incorrectly.
After the lunch break comes the afternoon slump. And with it the craving for chocolate. There must have been a bar of chocolate hidden somewhere. And indeed – in the back corner you will find an opened bar of chocolate. But happiness doesn’t last long: Because – the chocolate is covered with white dots and spots.
Why does chocolate turn white? Incorrect storage temperature!
Why does chocolate turn white? And can I still eat the sweet delicacy? The sweating out of the fat is to blame for the so-called fat bloom. In English this means: If chocolate is stored incorrectly, the fat in the cocoa butter migrates from the inside to the surface, where it begins to crystallize and turns into a white-grey coating.
Chocolate always turns white when it is stored too warm or too long. The type of cocoa butter is also decisive for the white colour: dark chocolate turns white faster than milk chocolate.
Don’t forget: Even cold chocolate can tarnish. If chocolate is first stored in the refrigerator and then at room temperature, what is known as sugar bloom develops. Similar to the fat bloom, the water begins to condense on the surface, dissolves the sugar from the chocolate mass and settles as a white coating.
Even if you eat with your eyes – neither blooming of fat nor blooming of sugar are harmful. So treat yourself to a piece of your favorite chocolate or turn it into this chocolate dream come true – irresistibly good!