Have you ever thrown out chocolate because it looked like it had gone bad? You likely found a white, powdery layer on the chocolate that looked a bit suspect. Fun Food Fact! You probably didn’t need to throw it out! Let me tell you why.
Ideally, you store chocolate at a constant temperature of roughly 18°C, also known as 64°F. 18°C or 64°F is what most people would call a cool room temperature. When chocolate is not kept at a constant temperature and, ideally, humidity, it will melt a little, and harden over and over again.
If this is the case, a white layer called ”chocolate bloom” can appear on the surface. This does not mean your chocolate has gone bad. This white layer appears because fat and sugar particles rearrange themselves differently. This different rearrangement slightly changes the structure of the chocolate. In this new arrangement, some of the sugar or fat particles end up separated and on the outside, instead of being a properly integrated part of the chocolate.
So next time when you are worried that your chocolate may be expired, know that it is most likely safe to eat. However, it is possible that the taste will not be completely what you expect it to be. Luckily there are ways to fix that. Would you like to learn more about chocolate and get tips on ensuring that chocolate always tastes great? Visit Truthful Science and check out our other videos!
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