White spots on chocolate, is it safe to eat? & bull; hello healthy

Chocolate is one of the favorite snacks of many people. Unfortunately, when storing it for too long, you often find white patches on the brown surface. In fact, the expiration date is still long. Actually, what are these whitish spots? Is it true that these spots are a sign that chocolate is no longer suitable for consumption?

What are white patches on chocolate?

Source: Mother Nature Network

Many people think that white patches on chocolate are associated with fungus. In fact, this is not the case. Commonly referred to as chocolate bloomThis phenomenon is the appearance of a whitish coating on the chocolate during storage.

In some cases, this layer also appears slightly grayish in color. Although it is normal during the production process, chocolate bloom is still a problem for chocolate producers.

This effect makes the appearance of the chocolate less appetizing and can affect the texture, thereby reducing the quality of the chocolate.

Why do white spots on chocolate appear?

Improper processing and storage is the cause of the appearance of white spots on chocolate or chocolate blooming.

There are two types blooming, that is fat bloom and sugar bloom. To tell the difference, you can rub the surface of the brown with the tip of your finger.

When the white spots disappear, it means the spots are the result of fat bloom. However, if the spots remain and the marks feel rough on the fingers, the spots arise from sugar bloom.

For more details, consider the following explanation.

Fat Bloom

Source: Perfect Daily Grind

Fat bloom is a type blooming which often occurs during production. Formation fat bloom caused by the process tempering imperfect chocolate.

Tempering is the process of melting and cooling chocolate to produce a smooth, shiny surface.

If this process is not done properly, when the chocolate is warm, the cocoa bean fat will separate from the chocolate mixture.

After the chocolate cools, the fat hardens too and then appears to the surface in the form of white spots.

Many factors can trigger this fat bloom which causes white patches on the chocolate, among which is insufficient crystallization during the process tempering, different chocolate flavors mixing, incomplete cooling of chocolate, different temperatures between the outside and the inside of the chocolate, and storage with inappropriate temperature and humidity levels.

Sugar Bloom

Sugar bloom occurs when chocolate is stored in a damp place. In addition, shifting the location of chocolate storage with sudden temperature changes can also cause formation sugar bloom.

Water that rises to the surface of the damp chocolate will dissolve the sugar in the chocolate. When the water evaporates, the dissolved sugar finally crystallizes and settles on the surface of the chocolate.

It is the crystals of this sugar that give rise to white patches on chocolate and make it look dusty.

Is it safe for white spots on chocolate to be consumed?

Source: Lake Champlain Chocolates

The appearance of white spots on chocolate is something that often occurs when processing and storing it. As long as the chocolate does not smell bad and has not expired, the chocolate is still suitable and safe for consumption.

Maybe some of you prefer it if your favorite chocolate remains smooth and shiny. Although the spots can't be removed, you can slow down the appearance of white spots on chocolate by:

Do not store chocolate in the refrigerator. The refrigerator has a fairly high humidity level. To store it, you can place the chocolate in an airtight container.
Store chocolate in a dry place at room temperature 18-20 ° C. Avoid moving the chocolate to places with drastic temperature differences.