We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Why does chocolate turn white?

Whitening the chocolate Chocolate is one of the favorite sweets of young and old, with a unique taste. Many, in fact, associate the concept of dessert with that of chocolate. However, all of us will have noticed that many times some white spots appear on the outer surface of the chocolate (also called sugar bloom), as a result of which we enter into a dilemma whether we should consume it or not. This phenomenon is mainly in, but not limited to, chocolate packages that have been opened. The answer to the first question is of course and we can consume it. This is a phenomenon that affects only visually, so it remains safe for consumption.
Why does chocolate turn white? The first cause of this phenomenon is due to the sugar it contains in combination with the moisture it comes into contact with. The sugar on the surface comes into contact with the moisture and dissolves in the water. Then the water evaporates again from the surface, leaving the white spots, which are essentially sugar. This can happen if we store the chocolate in a humid environment or change it from a humid environment to a warm one. The other cause, which is also the most common, is due to the fat contained in chocolate. So, the cocoa butter dissolves and comes to the surface of the chocolate. When it evaporates it will leave the familiar white powder on the surface. This happens when the chocolate sits for a long time.
Storage-Maintenance To avoid this visually unpleasant image, we can apply some measures when storing chocolate. We do not place our chocolate in the refrigerator, as it has high moisture levels there. Instead, we choose a dry and cool place. Ideally, the temperature should be a constant around 15°C to 18°C. If we have available a container that closes hermetically, we place it there. Also, keep chocolate away from light and foods with a strong smell.
