Is chocolate white bad? Not bad.
It is normal for the outer layer of chocolate to turn white. Chocolate is still good. That layer of white is called icing and cream. Due to the characteristics of cocoa butter, chocolate will undergo physical changes when it encounters temperature changes, especially in summer, and white crystals will form on the surface, similar to hoarfrost. Cocoa butter substitutes will not cause frost on the surface due to temperature difference.
Frosting and crystallization lead to the change of chocolate surface color, just because cocoa butter in chocolate is too sensitive to temperature. Physical changes such as the color and shape of chocolate will not affect the quality of chocolate, so it can be safely eaten.
Therefore, during the storage of chocolate, due to improper storage, cocoa butter will melt and solidify again, and then it will solidify again after the cocoa butter overflows, just like chocolate is covered with a layer of frost. Although chocolate has lost its luster, it is not a product quality problem.
How to judge whether chocolate is bad;
1. According to the visual judgment, the unmodified chocolate has luster, while the surface luster of the deteriorated chocolate weakens or even disappears. Pure dark chocolate is brown, and milk chocolate is light brown. Therefore, by observing the color of chocolate, we can see whether it has gone bad.
2. According to the sense of smell, the aroma of non-spoiled chocolate is true, pure and rich, while the aroma of spoiled chocolate is completely different, often inferior and exaggerated, similar to the ineffective halal taste.
3, auditory judgment: break chocolate. If it doesn't deteriorate, the sound is crisp. If it is broken, there is no sound when you break it.
4. The chocolate without deterioration has smooth surface and clear lines. Delicate taste, non-sticky tongue, non-sticky mouth. Bad chocolate is sticky and tastes sticky.
How to store chocolate at 1 at room temperature?
If the weather is not very hot, chocolate can be stored in a cool, dry, clean and shady place at room temperature, away from direct sunlight, water and other smells. When storing chocolate, temperature and humidity are the most important, and it is best to keep the environment dry. The storage temperature of pure chocolate is 5 ~ 20℃, and the humidity is preferably controlled at 82 ~ 85℃. The storage temperature of compound chocolate is 8 ~ 65438 08℃, and the humidity is preferably controlled at 78℃.
2, sealed refrigerator preservation
If the room temperature is too high in summer, it can also be sealed with plastic bags and put in the refrigerator for preservation. Do not open it immediately after taking it out. Don't store chocolate directly in the refrigerator to avoid frosting. Open it when the temperature rises.