why does chocolate turn white when it gets old

Why Does Chocolate Turn White? Question: Why Does Chocolate Turn White? Answer: We get asked why chocolate turns white constantly! It seems that so many people have opened a bar of chocolate or a box of chocolates and found an odd white, filmy appearance on the bar or the bonbons. Is this whitish film on chocolate harmful? Why does it happen? Contrary to popular belief, a white film on chocolate does not mean that the chocolate is moldy. What it does mean is that the chocolate has suffered something called БbloomБ. There are two types of bloom. Sugar bloom occurs when moisture comes in contact with the chocolate. Chocolate that you eat typically contains sugar. Sugar is made up of crystals. In eating chocolate, the sugar crystals are usually fine enough that you cannot see them or feel them on your tongue. Moisture that comes into contact with chocolate will dissolve these sugar crystals on the surface of the chocolate, but as the moisture dries or evaporates, the dissolved sugar re-crystallizes and is precipitated onto the surface of the chocolate, leaving that white, dusty look. Fat bloom is more complicated and may be caused by a combination of factors.


These include improper storage conditions, changes in temperature, or poor tempering (or lack of tempering altogether). When chocolate is afflicted with fat bloom, it may have a powdery white-gray or tan appearance and be soft or crumbly in texture. Bloom is a constant concern for chocolate-makers and chocolatiers, especially those who ship their products. Once they hand a package for shipping to a courier, that package is Бout of their handsБ (literally as well as figuratively). They cannot control how the chocolate will be handled or transported or stored as it travels to its recipient. If the box ends up being stored overnight in alternately hot and cold warehouse facilities, it would be a simple matter for the chocolate inside to develop fat bloom. Then, when you or your designated recipient opens the box, the chocolate will have a white or whitish-gray appearance, and the texture may be soft or powdery not really what you wanted, in either case. One thing to note: chocolate that has turned white from bloom is not harmful to your health! It probably will not be especially pleasant to eat, but it will not hurt you. And, while it may not be good for eating, chocolate that has bloomed is still perfectly good for many cooking applications and for making hot chocolate.


Now that you know the cause of chocolate turning white, you can take care to store it properly, so that bloom will not occur when the chocolate is in your hands.
Is Chocolate Harmful to Eat when it has Turned White? Question: Is Chocolate Harmful to Eat when it has Turned White? Answer: It is very common to open a chocolate bar or box of chocolates and find a powdery white film on the chocolate inside. What is this white film on the chocolate, and is it harmful? The answer is, probably not. While many people believe what they are seeing is mold on the chocolate, what they are more likely witnessing is a condition called БbloomБ. There are two types of bloom. Sugar bloom is caused by moisture coming in contact with the chocolate. When you eat chocolate, that chocolate is typically sweetened with sugar. As we know from junior high school chemistry, sugar comes in crystalline form, although in the chocolate you eat, those sugar crystals are usually small enough that you can neither see them nor feel them with your tongue.


When moisture comes in contact with the chocolate s surface, those fine crystals of sugar are dissolved. However, when the moisture dried or evaporates, the sugar crystals precipitate out of the former solution onto the chocolate s surface. The other kind of bloom, fat bloom, is more complicated. It is often caused by a combination of different factors, among them improper storage conditions, changes in temperature, or chocolate that has been poorly tempered (or not tempered at all). Chocolate with fat bloom may have a soft or crumbly texture, and it will often have tan or grayish-white blotches on its surface. Neither sugar bloom nor fat bloom are harmful to people. However, either condition will probably render the chocolate unpleasant to eat. Considering that you taste with your eyes first, most people will not want to consume chocolate that has turned white in this way. In addition, the texture of the chocolate may be adversely affected, so it will not have chocolate s usual silky-smooth texture. Note, though, that even if the chocolate has turned white, it is still good for many cooking applications or to turn into a wonderful cup of hot chocolate.

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