Two: If the frost spots don't have the special pili of mold or smell obvious peculiar smell, then the appearance of these frost spots is probably a normal phenomenon. At this time, although the surface looks unnatural, chocolate is still edible at this time. Three: Frost spots can be divided into two types, icing and cream. The formation of frosting is due to the moisture on the surface of chocolate, which dissolves the sugar in chocolate and then suddenly takes it out of the refrigerator and meets hot air. The cream is cocoa butter and cocoa butter separated from chocolate. Most of what we see is frosting, because most of the chocolates are packaged tightly now, and it is difficult to form frosting.
Four: Can chocolate be eaten with a layer of white outside?
Can eat. Chocolate is edible with a layer of white outside, but only if it is within the shelf life. Because chocolate is in a low temperature environment, the fat and sugar such as cocoa butter will reverse crystallization. After the temperature changes, it melts and precipitates out of the surface, forming the white material on the surface now. This is a normal phenomenon, which is edible and has no harmful substances. Although the chocolate grown in white material can still be eaten, its mellow and fragrant taste will be weakened. Therefore, it is suggested that the temperature of the storage environment should not be controlled when storing chocolate.
Five: The appearance of chocolate is white because the sugar and fat in chocolate are separated out, so what floats on the surface is a foggy or powdery white material, but the moldy chocolate is caused by the growth and reproduction of mold, so its surface is a substance such as mold, and it may have different colors.
Smell After the chocolate turns white, it still has the mellow aroma of chocolate itself, but it is slightly reduced, and there is no peculiar smell. However, if it is moldy chocolate, due to the growth and reproduction of mold, chocolate will produce a musty, alcoholic and stinky smell.
space