Is it mold? Is it dust?
By Antara Sinha Updated November 13, 2018
- So you’ve stumbled upon a stash of candy you forgot you had. Score! But after you peel back the wrapper on that chocolate bar from Halloween circa who-knows-what-year, you notice a white or gray film around the edges of the treat you were just about to devour. Is it mold? Is it dust? Most importantly, is it edible? We’ve got good news for you: It’s absolutely still edible, and there’s no need to throw out that perfectly OK chocolate bar. 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. It usually happens due to temperature changes—so if it’s seen the chilly drafts of winter but also the blast of the heater cranked too high, you’re more likely to see those gray splotches. It more commonly occurs in cheaper chocolates that haven’t been tempered as well as the pricier, specialty varieties. Sugar bloom occurs most often because of moisture in the packaging drawing out the sugars within the confection, leading those sugars to crystalize on the surface. Sugar bloom is usually dry and may make your chocolate feel a little gritty or sandy—but again, just to reiterate, it’s still perfectly safe to eat.
- Your best bet to prevent sugar or fat bloom is to store your chocolate in a cool (but not too cold) environment. Sixty-four degrees is the scientific sweet spot, but the door of your fridge will work just fine.
If you’ve got a stockpile of chocolate that has some unsightly bloom on it, but you aren’t quite ready to toss it, you can absolutely eat it as is—though the flavor will likely be a little off compared to a fresher chocolate bar—or use put you less-than-pristine chocolate to work. The best way to repurpose it? Melt it down.
Toasty mugs of homemade hot cocoa or drinking chocolate are perfect applications for your leftover candy. If you’ve got some higher-quality stuff on-hand like semi-sweet chocolate chips or baking chocolate that happens to have bloomed, you can melt the chocolate into ganache, brownie batter, or make your own chocolate bark that’s perfect for snacking or holiday gifting. Or, dip nuts, dried fruit, biscotti—even bacon—into melted chocolate for a cute, homemade snack to package and gift to hosts. It’s a thoughtful treat that they’ll actually enjoy, instead of another bottle of wine that isn’t of their liking, and you didn’t have to waste any good chocolate. That would be a travesty.
FAQs
If chocolate is heated to a high temperature, the cocoa butter inside melts and separates from the rest of the ingredients. It settles on the surface in a white coating. If there's excess moisture, it causes the sugar in the chocolate to crystalize, which gives it a white, speckled or spotted coating.
Is it safe to eat chocolate with white stuff on it? ›
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.
Is the white stuff on old chocolate mold? ›
It's actually a "bloom" and it's totally safe to eat. We're going to tell you why. As the educators at HowStuffWorks explain, there are two types of bloom: sugar and fat. Sugar bloom is usually dry and spotted, while fat bloom is streaky and greasier (because, you know, it's fat).
How do you get the white coating off chocolate? ›
Sadly, there's no way to fix bloomed chocolate unless you want to melt it down.
Can chocolate get white mold? ›
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.
Is it safe to eat bloomed chocolate? ›
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!
How do I know if chocolate is safe to eat? ›
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.
How long is chocolate good for? ›
If unopened and stored properly, dark chocolate lasts 2 years (from the day it was made). If opened, but still stored properly, the rule of thumb is one year. As for milk and white chocolate bars, the time available is cut in half. One year if unopened and stored properly, and 6-8 months if opened and stored properly.
What does expired chocolate look like? ›
Appearance. This is the biggest giveaway as to whether your chocolate has passed its peak is if it blooms. If you see a white or grey hue to your chocolate then it's probably had a fat bloom – whilst it takes away from the glossy shine of your chocolate, it doesn't affect the taste.
What is the GREY stuff on chocolate? ›
The grey streaks that sometimes appear on chocolate are caused by two different factors: fat bloom and sugar bloom. Fat bloom occurs when cocoa butter, which is a polymorphic fat (which means it can take various forms), crystallises.
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.
Does vinegar remove chocolate stains? ›
Does vinegar remove chocolate stains? You bet! If you'd rather skip the stain remover in favor of a more natural solution, combine one part vinegar and one part water, soak the stain in the solution for 10 minutes, and wash as usual.
Why is my chocolate white and chalky? ›
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.
How can you tell if chocolate has gone bad? ›
Final Notes On How To Know If Chocolate Has Gone Bad
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. Moreover, chocolate's aromatic scent should remain rich; an off smell can signal quality degradation.
What is the mold on top of chocolate? ›
The bloom on chocolate will not make you sick or be harmful to you. However, you might notice a slight change in the texture of the chocolate, being a little bit grainer than usual. The chocolate might also lose a little bit of its flavor, but once again, this is fine.
