Q
Why does chocolate turn white?
A
Expert Answer
The white film is 'bloom'—fat bloom (cocoa butter recrystallizing due to temperature fluctuation) or sugar bloom (moisture dissolving and recrystallizing sugar). It's safe to eat but affects texture. Proper storage (cool, dry, stable temperature) prevents bloom.
Key Insight
The white film is 'bloom'—fat bloom (cocoa butter recrystallizing due to temperature fluctuation) or sugar bloom (moisture dissolving and recrystallizing sugar).
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