You can still eat the chocolate after it turns white. The scientific name for "whitening" on the surface of chocolate is "cocoa butter precipitation".

"Cocoa butter precipitation" is caused by improper storage of chocolate and temperature changes. This phenomenon has a certain impact on the appearance and taste of chocolate, making its surface dull and lacking in luster. However, it does not affect food safety and can still be eaten with confidence.

Cocoa butter is an important ingredient in high-quality chocolate. It gives chocolate a rich and mellow taste and a deep and attractive luster. High-quality chocolate contains large amounts of natural cocoa butter.

During the production process, cocoa butter is first squeezed out of the cocoa mass, and then evenly integrated into the chocolate through processes such as temperature and stirring. High-quality chocolate has an attractive luster. This is because before the chocolate changes from "liquid" to "solid" state, the crystal shape change of the cocoa butter in the "material" is controlled by adjusting the temperature of the "material", so that the "triglyceride molecules" randomly distributed in the liquid state, As the temperature decreases, it begins to become orderly, and pairs of "molecular dimers" begin to gather into "crystalline nuclei", allowing the chocolate to form "consistent crystal forms" and "fine crystals." It is precisely because of this neatly arranged "dimer" that specular reflection of light gives the chocolate its attractive luster. But when the temperature changes, this physical property of cocoa butter changes.

Cocoa butter is very sensitive to temperature. When chocolate is stored above 22°C for a long time, part of the cocoa butter will melt and ooze onto the surface of the chocolate. When the temperature drops, the fat recrystallizes on the surface of the chocolate, forming larger crystals and showing white spots, like a layer of hoarfrost.

Therefore, chocolate needs to be stored in a cool, dry and clean room temperature and shaded place with a temperature of ≤22°C, a relative humidity of ≤55%, away from direct sunlight, and away from water and other odors. When the temperature is below 220C, just store it in a cool and ventilated place. When the temperature is too high in summer, chocolate can be placed in the refrigerator compartment of the refrigerator instead of the freezer. It’s best to wait until the chocolate comes to room temperature before eating it just out of the refrigerator, so that the rich flavor of the chocolate can be fully released.