What are these weird white bumps growing on my chocolate bar?!
I sealed some chocolate in a plastic container for a month, but it is apparently not air tight, as the chocolate is now crumbly and has weird white bumps (looks like sugar) growing on it!. What is this!?Www@FoodAQ@Com
Answers:
When chocolate turns white or gray like that, one of two things could be the culprit: sugarbloom or fat bloom!.
Sugar bloom is normally caused by surface moisture!. The moisture causes the sugar in the chocolate to dissolve!. Once the moisture evaporates, sugar crystals remain on the surface!. If this process is repeated, the surface can become sticky and even more discolored!. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings!. When this happens, the chocolate sweats, producing surface moisture!.
Fat bloom is similar to sugar bloom, except that it is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy!. As with sugar bloom, the most common causes of fat bloom are quick temperature changes and overly-warm storage!.
Although it might look a little less appetizing than a lustrous, rich chocolatey-brown piece of candy, chocolate that has suffered bloom is still okay to eat!. You may find the texture of sugar-bloomed chocolate to be a bit grainy on the outside, but it should still taste good!. To prevent this from happening to your chocolate, simply use proper storage methodsWww@FoodAQ@Com
Sugar bloom is normally caused by surface moisture!. The moisture causes the sugar in the chocolate to dissolve!. Once the moisture evaporates, sugar crystals remain on the surface!. If this process is repeated, the surface can become sticky and even more discolored!. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings!. When this happens, the chocolate sweats, producing surface moisture!.
Fat bloom is similar to sugar bloom, except that it is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy!. As with sugar bloom, the most common causes of fat bloom are quick temperature changes and overly-warm storage!.
Although it might look a little less appetizing than a lustrous, rich chocolatey-brown piece of candy, chocolate that has suffered bloom is still okay to eat!. You may find the texture of sugar-bloomed chocolate to be a bit grainy on the outside, but it should still taste good!. To prevent this from happening to your chocolate, simply use proper storage methodsWww@FoodAQ@Com
I get these white spots on the Spanish chocolate I use for making hot chocolate!. The packaging says they're due to "atmospheric conditions" and doesn't affect the quality!.
"Somethes white spot appears on chocolates!. They are caused by thin layer of crystals which forms as a result of crystallization of the fats and / or a migration of a fat filling to the chocolate layer!. These white spots are also known as "fatbloom" which also occurs due to temperature fluctuation during handling and storage!. They are harmless and should not be confused with the formation of mould!. Chocolates if kept at cool temperatures ( 17-25 degrees C ) may have a shelve life between 8-12 months - Dkawi" from the site listed below!. Enjoy you chocolate, it's still safe to eat :-)Www@FoodAQ@Com
"Somethes white spot appears on chocolates!. They are caused by thin layer of crystals which forms as a result of crystallization of the fats and / or a migration of a fat filling to the chocolate layer!. These white spots are also known as "fatbloom" which also occurs due to temperature fluctuation during handling and storage!. They are harmless and should not be confused with the formation of mould!. Chocolates if kept at cool temperatures ( 17-25 degrees C ) may have a shelve life between 8-12 months - Dkawi" from the site listed below!. Enjoy you chocolate, it's still safe to eat :-)Www@FoodAQ@Com
It's the liquids in the chocolate separating from the solids, which means its too old to eat anymore and won't taste good!. Time to invest in new chocolate!.Www@FoodAQ@Com
the wierd white bumps is obviusly mold growing on your chocolate bar its not sugar on your chocolate bar because sugar cant grow!.Www@FoodAQ@Com
GROWING!? probably mold!. i wouldn't eat it!.
or it can be nuts if it isn't really growing!.Www@FoodAQ@Com
or it can be nuts if it isn't really growing!.Www@FoodAQ@Com
It's the breakdown of the solids from the liquids!. It's getting old and no good!.Www@FoodAQ@Com