Why Does Chocolate Turn White?

Chocolate is made from cacao beans that are fermented and dried in the sun. The beans are roasted and winnowed. However for making the chocolate bars which are sold in the supermarkets, the cacao butter is melted by heating the inner ribs of the cacao beans and then ground to make a paste. The paste is called chocolate liquor in fact there is no alcohol content in it.

The chocolate liquor surprisingly has a fat content which is usually mixed with an alkali in Dutch processes but when the alkali is left out, the liquor is made into cocoa powder. For making cocoa powder, a large press extracts all except 10 to 25 percent of cocoa butter from the chocolate liquor. The cake which is remaining is grounded and sifted through fine silk, nylon or wire mesh. Between 10 to 13 percent fat is present in Low fat cocoa whereas there is 15 to 25 percent fat in High fat cocoa. Cocoa drinks have usually low fat cocoa and high fat cocoa is used in flavoring desserts.

bloomed choc Why Does Chocolate Turn White?

Fat Bloom

Because the chocolate has fat content, a whitish gray material will be formed on its surface when the chocolate is exposed to warm temperature for a long time. The heat makes the cocoa butter drive out of the chocolate forming a white coat on the surface.

Sugar Bloom

One cause for the chocolate to turn white is because of either too much humidity or due to cold temperature. Storing the chocolate in a very cold temperature like the fridge and then quickly exposing it to a warmer temperature can produce a sugar bloom. Because of this, the chocolate surface condenses with moisture. After the moisture has drawn the sugar out of the chocolate, the sugar crystals remain on the surface which forms a white coat.

Is it still eatable?

Although the chocolate would look unappetizing but it is still okay to eat as long as it is not filled and pure. The texture would also have been changed. It will also be good enough to eat once it is bloomed or has been melted or cooked. The chocolate that is bloomed is not poisonous.

Proper storage of chocolate

The chocolate must be placed in a cool and dry place to prevent it from blooming. It should never be placed in a fridge or freezer and also not in a hot place.

Besides that, chocolate can easily absorb flavors from food or other products that are placed nearby. The chocolate should be placed away from strong odors and tightly wrapped. It is better to store it in an air tight container.

The ideal temperature for storing chocolate is between 18 and 20 Celsius with no more than 50 to 55 percent humidity. Milk chocolates and white chocolates are good for up to six months while other types of chocolates can have a longer shelf life.

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