Everyone wants to pamper themselves sometimes. When we want to pamper ourselves with dessert, one of the first and best alternatives is chocolate. Chocolate, which melts in the mouth and gives an explosion of flavor, is among the most popular desserts in the world. Well, have you ever thought about why the chocolates we buy into our homes sometimes have white marks on them?
You’ve probably witnessed that when you open the chocolate you bought from outside and put in the fridge so that it won’t spoil, when you open it a few days later, there are white marks on it. Today, we will answer questions such as why white marks appear on chocolate, if it is consumed, will it harm health.
Why do white marks appear on chocolate?
First of all, let’s make this clear: White marks do not mean that the chocolate is moldy or spoiled. To put it simply, we encounter these traces when the sugar or oil in it decomposes. These traces, which can occur in two different ways, are called “sugar bloom” due to sugar, and “fat bloom” due to oil. These two dissociations are similar in result, but their formation processes are slightly different.
Traces formed by the decomposition of sugar in chocolate
When we look at the cause of traces formed as a result of the decomposition of sugar, we encounter moisture. Humid air with high water density dissolves the sugar crystals on the surface of the chocolate and turns it into a powdery consistency. If the chocolate has turned white for this reason, you will see that it is sweeter than normal when you consume those white streaks. This incident is usually caused by keeping the chocolate in inappropriate storage conditions.
Traces formed by the decomposition of the fat in the chocolate
When we look at the oil separation, which is another reason for the traces formed on the chocolate, we encounter poor storage conditions and a bad tempering process. Cocoa butter, which we can accept as the essence of cocoa, takes place in different phases in chocolate. Each phase indicates that the cocoa butter melts to different degrees. The most successful among them is considered to be type 5, which melts at 34 degrees.
The chocolate master can reach this melting point by continuously melting and solidifying the chocolate. A chocolate that melts at 34 degrees will melt even at your body temperature. Which means it will be a feast in your mouth. These chocolates are also stored at 14 to 18 degrees Celsius so that there is no lack of taste. When this cocoa butter is far from ideal temperatures, especially during transportation, we encounter white-gray lines. At this stage, liquid oils such as cocoa in the chocolate rise to the surface from the chocolate. Where temperatures drop and rise suddenly, cocoa butter decomposes and forms white marks on the chocolate through the hairline holes.
Are white marks on chocolate harmful?
There is no known harm on chocolate, whether it is a trace of sugar or oil. Although these traces, which are formed as a result of decomposition from the materials, do not cause any damage, some losses may occur in terms of taste.
What should you do to avoid white marks on your chocolates?
Although most people keep chocolates in the refrigerator, they’re not actually doing anything right. Refrigerators, which are more humid than the outside, collect the sugar in the chocolates with moisture, causing white marks to form. The best home storage method is to store it in a dark and moisture-free place. For example, places such as cellars that are not very hot are special places where you can store your chocolates. In addition, airtight storage containers can be good alternatives to prevent the formation of white marks.
What can you do with chocolate with white marks?
If you don’t want to eat chocolate with white marks, you can melt it well and consume it. The melting process will also greatly homogenize the flavor differences again.
Today we explained to you the cause of white marks on chocolate. If you want more content like this, don’t forget to write to us in the comments section.
Source: 1, 2, 3
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