Why did my chocolate get lighter?

The discoloration or “bloom” you see is nothing more than the cocoa butter which has separated due to either age or improper storage (most likely in a too warm area). The fact that you are going to melt the chocolate means that this bloom will no longer exist because the cocoa butter will be re-incorporated.

Why does cheap chocolate turn white?

The white marks appear when fat particles in the chocolate separate due to cold or hot temperatures. The fat rises to the surface of the chocolate through small cracks. If you store chocolate in a place that is too cold or too warm, the so-called ‘fat bloom’ will materialise.

Is it OK to eat chocolate that has turned white?

Since the white stuff is just sugar or fat, it’s not going to hurt you if you eat it. But the chocolate might taste a little off, since blooming affects texture. While the latter point is on the Wonkas of the world, you can do your part to prevent sugar/fat blooming by sticking your candy in the freezer.

Why does chocolate turn white in the fridge?

According to Channel 4’s Food Unwrapped, incorrectly keeping chocolate in temperatures that are either too cold or too warm causes the fat particles in the chocolate to rise to the surface and in turn create a white powdery film.

Why did my chocolate change color?

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.

Why does my chocolate have white streaks?

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.

Why does my chocolate look ashy?

When chocolate turns gray like that, one of two things could be the culprit: sugar bloom or fat bloom. Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. To prevent this from happening to your chocolate, simply use proper storage methods.

What does tempering chocolate mean?

Chocolate Tempering Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.

Why does my chocolate look chalky?

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. This bloom will give the chocolate a powdery, white-gray appearance and leave the bar soft in texture.

What happens if you dont temper chocolate?

If chocolate is not tempered properly, the cocoa butter crystallization is uncontrolled and uneven, which results in an unattractive chocolate that is dull or has white streaks running through it. Untempered chocolate may feel rough or tacky and have a cakey, almost chewy texture.

Why do you add oil to melted chocolate?

Once chocolate is looking almost melted with just a few lumps, don’t microwave it again just stir the chocolate until it is completely smooth. Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping!

What is the difference between tempered and untempered chocolate?

Tempered chocolate sets quickly at room temperature. Tempered chocolate has a snap when you bite into it and has a smooth mouth feel. Untempered chocolate dries slowly, it does not harden fully and it has a dull blotchy finish. Untempered chocolate has a soft and chalky mouth feel and it melts easily.

What causes discoloration of chocolate?

Discoloration of chocolate happens for two reasons: fat bloom or sugar bloom. Fat bloom is when liquid fat moves through the chocolate and then crystalizes on the surface. It’s usually caused by a quick change in temperature. Sugar bloom is when the chocolate gets a bit wet and draws out the sugar.

What does it mean when a chocolate bar turns white?

What does it mean when chocolate turns white? Discoloration of chocolate happens for two reasons: fat bloom or sugar bloom. Fat bloom is when liquid fat moves through the chocolate and then crystalizes on the surface. It’s usually caused by a quick change in temperature.

How can you tell if chocolate has gone bad?

1. Fat Bloom When you see a white or grayish film on the surface of your food, it normally means the product has gone bad, but it’s a different story with chocolate. When the cocoa butter fats in chocolate separate from the cocoa mass and rise to the surface, it results in something called “fat bloom.”

How can you tell the difference between white and brown chocolate?

If the white is also rough to touch it is sugar crystals and this is called “sugar bloom” and will be white with rough little crystals. Cocoa beans are typically 1:1 ratio of cocoa butter to cocoa fiber. The cocoa butter is the natural fat and is whitish color while the cocoa fiber is the brown chocolate color.