Following the saying “no one is bitter about a sweet“It can be taken for granted that chocolate is one of the favorite treats in Spain, being able to find it in any pantry, always ready for those moments of full enjoyment.
However, it doesn’t always look perfect. Sometimes, when we open a tablet, we see that it has white spots that we don’t know what they are. Is he spoiled chocolate? The answer, to the relief of many, is no. Are stains are the result of a natural process known as chocolate bloom and do not mean that it is dangerous to consume.
What are white spots on chocolate?
As science explains to us, this phenomenon It is known as chocolate bloom. And, far from being dangerous, it is a natural process that occurs when food is exposed to certain changes in temperature or humidity levels.
In addition, whitish spots can appear on both dark chocolates as in milk or white chocolates, and although it is evident that this process affects the appearance and texture, the product remains safe for consumption.
Chocolate flowering can occur in two different ways: of fat and sugardepending on the environments in which the product is located:
- Fat bloom: occurs when cocoa butter, which is the fatty component of chocolate, separates and rises to the surface. This happens when the chocolate experiences sudden changes in temperature, especially when chocolate melts and then cools putting it in the refrigerator. At that moment, the fat molecules separate, move upward and crystallize, creating that whitish layer.
- sugar bloom: happens when the chocolate is stored in a humid environment and this causes the sugar to dissolve. So, when chocolate dries, sugar crystallizes also on the surface, leaving the same whitish or somewhat grainy appearance.
Is this chocolate safe to eat?
For the peace of mind of all lovers, yes, chocolate with white spots It is completely safe for consumption. Although either bloom may affect the texture and slightly the flavor, it does not pose a health hazard.
However, if the stains are accompanied by a strange smell or unpleasant taste, the chocolate may be rancid, as cocoa butter can oxidize over time, although It wouldn’t mean that it has expired either.
How to Prevent Chocolate Bloom
To prevent these stains from appearing, it is ideal to store the chocolate in a cool, dry place without temperature changes. The ideal storage temperature is between 15 and 18 degrees, which helps keep the cocoa butter and sugar stable.
Therefore, although it is a very common practice in some homes, no need to store it in the refrigeratornot even when the tablet has been started. The best thing in these cases is to re-wrap the chocolate in its package and Store it in a closet, drawer or pantry.