That white discoloration that sometimes forms on old chocolate turns the stomachs of chocolate lovers everywhere. For years, researchers have known that the harmless change, known as a fat bloom, is caused by liquid fat such as cocoa butter migrating through the chocolate and crystalizing on the candy’s surface.
- 1 Is it safe to eat chocolate that turns white?
- 2 Why did my chocolate turn white?
- 3 How do you keep chocolate from turning white?
- 4 Why does chocolate go white in the fridge?
- 5 Why does my chocolate look ashy?
- 6 Can I eat bloomed chocolate?
- 7 How do you fix bloomed chocolate?
- 8 How can you tell if chocolate is bad?
- 9 Does chocolate expire?
Is it safe to eat chocolate that turns white?
Since the white stuff is just sugar or fat, it’s not going to hurt you if you eat it. But the chocolate might taste a little off, since blooming affects texture. While the latter point is on the Wonkas of the world, you can do your part to prevent sugar/fat blooming by sticking your candy in the freezer.
Why did my chocolate turn white?
This white film does not mean the chocolate is moldy or has gone bad. It’s actually just a scientific process called “chocolate bloom ”. Sugar bloom happens when moisture comes in contact with the chocolate – it dissolves the sugar crystals on the chocolate’s surface, leaving a white, powdery look.
How do you keep chocolate from turning white?
You can carefully wrap and seal your chocolates in a couple of layers of plastic wrap or ziplock bags to keep moisture and odors out. Lastly, you can also seal the bags in an airtight container, and then place it in the warmest spot in your refrigerator, often the top and middle shelves, toward the front.
Why does chocolate go white in the fridge?
According to Channel 4’s Food Unwrapped, incorrectly keeping chocolate in temperatures that are either too cold or too warm causes the fat particles in the chocolate to rise to the surface and in turn create a white powdery film.
Why does my chocolate look ashy?
When chocolate turns gray like that, one of two things could be the culprit: sugar bloom or fat bloom. Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. To prevent this from happening to your chocolate, simply use proper storage methods.
Can I eat bloomed chocolate?
Although bloomed chocolate is still safe to eat, it does pose some problems. This whitish coating is considered one of the main concerns in the production of chocolate. There are two types of bloom: fat bloom and sugar bloom. But essentially, bloom occurs when chocolate is not cooked properly.
How do you fix bloomed chocolate?
Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the sugar or fat back into the solution.
How can you tell if chocolate is bad?
If you’re seeing cracks or dots on the surface of the chocolate, odds are it’s dried out quite a bit since its days as fresh chocolate, and has gone stale. And if there’s mold on the chocolate, throw it away immediately. If it looks like regular chocolate, it will almost definitely taste like chocolate.
Does chocolate expire?
Chocolates will taste better if eaten before their best-by dates, but that doesn’t mean you can’t still nibble on it in the weeks to come. The shelf life of chocolate depends on the type. It’s generally okay to eat chocolate for months past the expiration date if it’s been unopened or stored correctly.