Here's Why Your Chocolate Turns White (P.S. Don't Throw it Out!) (2024)

FAQs

Here's Why Your Chocolate Turns White (P.S. Don't Throw it Out!)? ›

Sugar Bloom:

The white appearance is due to a process known as 'blooming' – either 'fat bloom'. This occurs when the cocoa butter in the chocolate separates and rises to the surface due to temperature fluctuations, or 'sugar bloom', which happens when the sugar in the chocolate absorbs moisture and then crystallises on the surface.

The good news is that whatever type of bloom is affecting your chocolate, it's still completely safe to eat. Ultimately, chocolate bloom doesn't affect the taste or shelf life of your chocolate, you just have to accept a slightly different appearance — which can still be frustrating if you're giving it as a gift!

This coating is called "chocolate bloom" and appears naturally. Although it can make the product taste a bit different, it's not harmful. There are a few reasons why chocolate bloom can occur: If chocolate is heated to a high temperature, the cocoa butter inside melts and separates from the rest of the ingredients.

In most cases, chocolate past its expiration date is still safe to eat, provided it has been stored properly and shows no signs of spoilage. However, if chocolate exhibits any unusual odors, flavors, or textures, it's best to discard it to avoid any potential health risks.

In most cases, the white layer on your chocolate isn't mold. It's called “chocolate bloom,” and it's caused by exposure to high temperature or humidity.

Can you eat chocolate that's bloomed? Chocolate bloom might look unappetizing, but it's completely safe to eat. That doesn't mean you'll want to eat it, though, as flavor and texture can both be compromised. “Bloom usually strips the chocolate of some of its most pleasing qualities,” says Laiskonis.

Texture: Bad chocolate might feel dry or crumbly, and its smoothness may be compromised. Odour: If the chocolate smells off, rancid, or musty, it could indicate spoilage. Taste: If the chocolate tastes stale, sour, or simply not as flavorful as it should, it may have gone bad.

Check for changes in appearance, such as dullness, discolouration, or white streaks known as chocolate bloom. This might not be harmful but can affect the taste and texture. Also, consider the texture itself; a brittle or grainy feel might indicate it's past its best.

Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the fat back into the solution. You can also re-temper the chocolate to regain its glory: all the shine, snap, and stability that you expect from tempered chocolate.

How to avoid chocolate bloom? ›

How To Avoid Bloom: Always make sure your chocolate is stored in a cool dry place (before and after tempering). Make sure you are working within the ideal room conditions (when tempering and setting): Room temp: 68-72°F. Room humidity should not exceed 50%.

“This happens when chocolate is stored in a humid environment or in the refrigerator where condensation will form,” Floyd says. “The moisture dissolves the sugar in the chocolate and when it evaporates, the sugar crystals re-solidify into those tell-tale spotty white dots and chalky appearance on the surface.”

The white coating that forms on the surface of chocolate is called bloom, and—here's the good news—it's perfectly safe to eat.

This may seem counterintuitive, but the way to fix seized chocolate is to add 1 teaspoon of boiling water at a time, then mix vigorously until it becomes smooth once again. This is ideal when planning to use the chocolate for a drizzle or a sauce since the chocolate will be somewhat diluted.

If your chocolate smells bad or has any kind of mold, it's time to throw it in the trash. And if there are any cracks on the surface, chances are that the chocolate is stale and past its prime. Use your best judgment: If it looks and smells like chocolate, it'll likely taste like chocolate.

Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the fat back into the solution. You can also re-temper the chocolate to regain its glory: all the shine, snap, and stability that you expect from tempered chocolate.