Question: What’s The White Stuff On Chocolate?

White flecks and spots on your chocolate bar are signs of either a “fat bloom” or a “sugar bloom,” and it’s totally natural.

Fat bloom is that waxy white coating that forms due to liquid fat like milk fats or cocoa butter moving through the chocolates and crystalizing on the surface.

Is it safe to eat chocolate that turns white?

This is why your chocolate bar forms that unique, dusty film. (Spoiler alert, it’s still safe to eat!) 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?

Heat the chocolate in a double boiler over low heat. Stir constantly with a wooden spoon, removing the pan from the heat when the chocolate begins to melt. Add some unmelted chocolate to the heated chocolate, attach a candy thermometer to the double boiler and let the chocolate cool to 80 degrees Fahrenheit.

Is bloomed chocolate safe to eat?

Fat and sugar bloom damage the appearance of chocolate and limit its shelf life. Chocolate that has “bloomed” is still safe to eat (as it is a non-perishable food due to its sugar content), but may have an unappetizing appearance and surface texture.

How do I know if chocolate has gone bad?

Once chocolate has gone bad it will look, smell, and taste different:

  • Look: You might notice a white film covering the exterior of older chocolate.
  • Smell: Chocolate stored in the refrigerator will likely pick up the flavors of other foods in the fridge.
  • Taste: Chocolate has fairly high levels of fat.

Can you get sick from eating old chocolate?

Expired candy can also carry microbes that can make you sick. “Heat can cause many candies to melt and get too sticky,” Blakeslee said. “Chocolate can get a powdery look to it – called bloom – because of temperature changes, but it is still fine to eat.”

Does chocolate go white in the fridge?

To prevent your chocolate from blooming, keep the candy in an airtight container at about 70°F. The refrigerator is actually too humid for chocolate, so keep it in a cool part of your kitchen, like a dim pantry or on a low shelf.

What happens if chocolate turns white?

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.

Why are my chocolate covered pretzels turning white?

The white color on the pretzels won’t cause anyone food poisoning. It’s just a discoloration from the separation of sugar and/or fat most likely due to temperature issues when melting and setting the chocolate.

Why has my melted chocolate gone white?

The white color is because the cocoa butter is separating from the cocoa fiber over time and causing “fat bloom” which is a whitish or gray swirl in the chocolate. Fat Bloom is the result of not tempering your chocolate after melting to realign the cocoa butter with the cocoa fiber.