White is cocoa butter. The whitening of chocolate is mostly caused by improper preservation. If the storage environment is humid, the sugar in chocolate is easily dissolved by the water on the surface, leaving sugar crystals after the water evaporates.

Even if chocolate is sealed, water will still permeate through the folds or corners of the outer packaging, so that its surface will be covered with a thin layer of grayish white icing. In addition, cocoa butter grains will dissolve and penetrate into the surface of chocolate to crystallize again, which will lead to anti-frost phenomenon of chocolate. The frosted chocolate can still be eaten, although it will lose its original mellow flavor and taste, but it is not harmful to human body.

Chocolate preservation

Chocolate should be kept at room temperature, and it can be kept for several months if the packaging is not damaged. Chocolate can be stored in the refrigerator or frozen, but this will lead to the formation of a slightly white film on the surface of chocolate. This is cocoa butter, which will not cause chocolate to taste bad. When it melts, the film will disappear and be edible. Frost and crystallization lead to the change of chocolate surface color, only because the cocoa butter of chocolate is too sensitive to temperature. Physical changes such as color and shape of chocolate do not affect the quality of chocolate, so it is safe to eat.

The first step in producing chocolate is to obtain cocoa, which comes from the fruit of the cocoa tree (cocoa fruit). Cocoa fruit is sticky pulp after the shell is removed, and cocoa beans are hidden in the pulp. Workers must first take out the pulp of cocoa, then pile it up, cover it with banana leaves, or put it in wooden boxes. Subsequently, under the action of microorganisms, cocoa pulp and cocoa beans are fermented together.