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, so it is suggested that the temperature of the preservation environment should not be controlled when preserving chocolate.
Distinguish between chocolate whitening and mildew
exterior
Chocolate turns 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 moldy chocolate is caused by the growth and reproduction of mold, so its surface is covered with substances 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.