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Is it safe to eat chocolate that turns white?
(Spoiler alert, it’s still safe to eat!) This white film does not mean the chocolate is moldy or has gone bad. It’s actually just a scientific process called “chocolate bloom”. This bloom will give the chocolate a powdery, white-gray appearance and leave the bar soft in texture.
Is Discoloured chocolate OK to eat?
The good news is that whatever type of bloom is affecting your chocolate, it’s still completely safe to eat. Ultimately, chocolate bloom doesn’t affect the taste or shelf life of your chocolate, you just have to accept a slightly different appearance — which can still be frustrating if you’re giving it as a gift!
How do you fix chocolate Ashy?
The answer is basically melt and then work with your chocolate at a temperature lower than 89F….This is the process.
- Temper your chocolate and fill the bar mold.
- Turn your mold upside down and pour out the chocolate so you have a thin chocolate coat in the mold.
- Cool the mold till the chocolate sets up.
Why is my chocolate Ashy?
When chocolate turns gray like that, one of two things could be the culprit: sugar bloom or fat bloom. Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. To prevent this from happening to your chocolate, simply use proper storage methods.
Can I eat bloomed chocolate?
Although bloomed chocolate is still safe to eat, it does pose some problems. This whitish coating is considered one of the main concerns in the production of chocolate. There are two types of bloom: fat bloom and sugar bloom. But essentially, bloom occurs when chocolate is not cooked properly.
Why does my chocolate look ashy?
Can you fix bloomed chocolate?
Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the sugar or fat back into the solution.
Why does chocolate go white?
That white discoloration that sometimes forms on old chocolate turns the stomachs of chocolate lovers everywhere. For years, researchers have known that the harmless change, known as a fat bloom, is caused by liquid fat such as cocoa butter migrating through the chocolate and crystalizing on the candy’s surface.
How do you rescue bloomed chocolate?
But don’t worry, you can learn hot to fix bloom by simply remelting the chocolate in these instances. Place a small heat proof bowl on top of a saucepan of simmering water. You don’t want the water to touch the bowl, just about 1/2 inch or so of water will do. Use as desired.
Why does my chocolate get white spots?
White flecks and spots on your chocolate bar are signs of either a “fat bloom” or a “sugar bloom,” and it’s totally natural. Sugar bloom is usually dry and may make your chocolate feel a little gritty or sandy—but again, just to reiterate, it’s still perfectly safe to eat.
Can you still use chocolate that has bloomed?
You can prevent sugar bloom by preventing temperature shocks. Can You Still Use Chocolate That’s Been Bloomed? Yes, you can (thank goodness!). While fat bloom and sugar bloom have a negative effect on appearance, the product remains perfectly safe to eat and can be remelted to remove discoloration.
What can you do with chocolate that has bloomed?
Blooming does not affect the taste of chocolate and you can virtually do anything with it. You can bake or make a dip with using chocolate that has bloomed. So whether you’re baking delicious brownies or simply coating some luscious cookies you still get that flawless taste and consistency of a delightful chocolate.