Especially during the warm months, it can happen that the chocolate acquires white spots or a coating. The cause is usually improper storage. But does that mean she should be fired right away?
If the chocolate is briefly exposed to a higher temperature, the fats from the cocoa butter will rise to the surface. After cooling, these fats crystallize and form the so-called fat coating. A similar effect can also be caused by too low a temperature, for example, storing in a refrigerator. After removing the chocolate from the cold, condensation may form on its surface, which will dissolve the sugar. After the water evaporates, a grayish, grainy coating remains on the chocolate.
Such coatings can be prevented by maintaining the ideal storage temperature between 12 and 20 degrees Celsius. The good news is that these coatings are harmless and chocolate can be consumed without worry. On the contrary, mold on chocolate is very unlikely, because the candy contains too little water for it to form.
This article comes from the Ringier publishing partner website. The content and data contained in it were taken without editorial intervention.
