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.
It is also based on this that during the storage of chocolate, due to improper storage, cocoa butter will melt and solidify again, and after the cocoa butter overflows, it will solidify again, like a layer of frost wrapping chocolate. Although chocolate loses its luster, it is not a product quality problem.
Extended data:
Chocolate should be stored at room temperature (about 18℃), and it can be stored for several months if the packaging is not damaged. Chocolate should be kept away from humidity and high temperature and kept at a relatively constant temperature. Chocolate should be kept away from moisture, otherwise it will cause caking.
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, which is cocoa butter, which will not cause chocolate to taste bad, and the film will disappear when it melts.
Chocolate storage method:
1.You don't need to put chocolate in the refrigerator unless the room temperature is too high. The first factor to preserve chocolate is to keep it in a dry and cool place, avoiding direct sunlight.
2. Don't put chocolate in the place with strange smell. Because many smells come from some volatile substances, most of which are fat-soluble. And chocolate just contains more fat, so it is easier to absorb these volatile substances, and it is easy to smell.
People's Daily Online-It's better to throw away than to keep 10 kinds of food should never be put in the refrigerator.
Baidu encyclopedia-chocolate