What Does It Mean When Chocolate Turns White

There are two main types of cocoa butter bloom which we explain below.

It means the chocolate has suffered from something called the 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. The other type is sugar bloom which can happen if your chocolate is stored in a damp area. Moisture collects on the surface of the candy drawing out the sugar.

Fat bloom occurs due to improper storing conditions dramatic changes in temperature or a poor tempering process. Sometimes the problem happens long before the product hits the shelves. You call this sugarbloom or sugar ripening. If the chocolate wasn t properly refined which reduces the size of its sugar crystals during the chocolate making process the larger crystals could absorb moisture more readily.

Once the moisture evaporates it leaves gray or white sugar crystals behind. When the chocolate dries the larger sugar crystals are left behind on the surface as a white powder. There are two kinds of chocolate bloom. This white thing on the chocolate does not mean that the chocolate is mouldy.

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With the help of an x ray machine technicians in germany discovered that the white powder like substance rises up to the chocolate bar s surface through tiny cracks. The biggest x ray machine in the world showed details of this activity in chocolate which happens when the chocolate bar is not stored at the right temperature. If condensation comes on chocolate this causes a white haze. Fat bloom and sugar bloom.

If your chocolate is turning white when your work with it the most likely reason is related to a natural process of separation known as cocoa butter bloom. What is the white film on chocolate. Moisture releases sugars from the chocolate and these sugars remain on the surface when the moisture evaporates. This results in white spots on your chocolate.