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Here's Why Your Chocolate Turns White (P.S. Don't Throw it Out!)
You’re unwrapping your favorite chocolate bar when all of a sudden, surprise! It has turned…white? Read ahead to find out why your chocolate bar forms that unique, dusty film. (Spoiler alert, it’s still safe to eat!)
This white film does not mean the chocolate is moldy or has gone bad. It’s actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom.
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.
Fat bloom occurs due to improper storing conditions, dramatic changes in temperature, or a poor tempering process. This bloom will give the chocolate a powdery, white-gray appearance and leave the bar soft in texture.
While all chocolatiers do their best to avoid this bloom, many do not have much control over the shipping conditions once the chocolates are on their way to the customers. The box may stay overnight in the carrier's warehouse where temperatures rise and fall dramatically, causing a bloom to occur.
Overall, it should be noted that chocolate bloom is not harmful to your health, hooray! You can carry on eating your well-deserved sweet. If the chocolate doesn’t taste up-to-par, it is still perfectly good to use for cooking or making hot cocoa.
Thinking of melting your bloomed chocolate? Use some our handcrafted chocolate bars made by artisanal chocolatiers from around the world!
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