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!)? ›

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.

Chocolate turning white is due to processes known as 'fat bloom' and 'sugar bloom'. These happen when the cocoa butter or sugar in the chocolate reacts to changes in temperature or exposure to moisture, leading to a white or greyish coating on the surface.

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.

While chocolate with bloom may not be aesthetically pleasing, it is still safe to eat and can often be remedied by melting and retempering the chocolate.

Although it is not really possible to 'fix' chocolates with bloom, it is perfectly safe to consume and melt down. If you do find yourself stuck with bloomy chocolate, simply consider it an opportunity to practice your chocolate tempering and molding techniques… or make a batch of gourmet rocky road.

(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”.

You can 'fix' bloomed chocolate, although it's important to note that the process primarily affects the appearance and texture rather than making it any safer to eat - because, remember, bloomed chocolate is already safe to eat. To reverse the chocolate bloom, you'll need to re-temper the chocolate.

The white film on chocolate is usually just chocolate bloom, a scientific process of fat or sugar in chocolate crystallizing and coming to the surface. Here is how you can tell the difference between mold and bloom: Moldy chocolate has white fuzz growing above its surface and will feel fuzzy to the touch.

It is worth noting that even if chocolate shows signs of ageing, such as sugar or fat bloom, it is often still safe to eat. However, if you notice mould, an off smell, or significant changes in texture, it is best to discard the chocolate.

While occasional consumption of white chocolate is unlikely to lead to addiction or other adverse health effects, consuming large amounts of white chocolate or other sugary foods can contribute to weight gain, blood sugar imbalances, and other health problems.

Can you eat chocolate 2 years out of date? ›

Dark chocolate, with its higher cacao content, can be good to eat for as long as three years past the best before. Due to their high milk contents, milk and white chocolates might not last as long as dark, but their longevity is still nothing to sniff at — you can expect to get another 8 months or so out of it.

Solid Chocolate: If stored properly in a cool, dry place away from sunlight, solid chocolates (like plain milk, white, or dark chocolate bar) can often be eaten for up to 6 months past their 'best before' date. The taste and texture might not be optimal, but it's generally safe.

It's still edible, and it won't “go bad” just because it's refrigerated. However, you should know that chilling it will change the taste and texture of even the highest quality chocolate. Cocoa solids and cocoa butter need a consistent temperature to remain stable.

Dark chocolate – has the longest shelf life of all types of chocolate and can last up to two years if stored in a cool, dry place such as a pantry or cupboard. Avoid storing dark chocolate in the refrigerator, as condensation can cause the chocolate to spoil or bloom (turn white).

Once chocolate has seized it's not easy to coax it back to liquid form. Sometimes whisking a tablespoon of warm water into the chocolate works, then add more water a teaspoon at a time until the chocolate is smooth. Or try adding a few drops of vegetable oil or clarified butter (as it's water content has been removed).

Sugar Bloom

“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.”

Chocolate is generally safe when it's dry but if it has melted (or been otherwise exposed to moisture) it could be subject to the growth of bacteria. Melted and Rehardened Chocolate: So even if the chocolate has hardened again after melting the moisture that was there could have allowed mold and bacteria to grow.

If you observe any fuzzy spots on the surface of the chocolate, it could be mold. Mold can appear in a variety of colors, including green, white, blue, or even black. While white chocolate naturally has a white or light appearance, unusual colors on dark or milk chocolate are likely mold.

With sugar bloom the chocolate is spotted with white, it feels dry and does not melt when touched. Fat bloom tends to be streaked with white or gray, feels slick and melts. Both fat and sugar blooms can happen when chocolate is stored improperly.