Why did my chocolate get lighter?

The discoloration or “bloom” you see is nothing more than the cocoa butter which has separated due to either age or improper storage (most likely in a too warm area). The fact that you are going to melt the chocolate means that this bloom will no longer exist because the cocoa butter will be re-incorporated.

What color does chocolate turn when bad?

Sugar bloom happens when moisture comes in contact with the chocolate – it dissolves the sugar crystals on the chocolate’s surface, leaving a white, powdery look. Fat bloom occurs due to improper storing conditions, dramatic changes in temperature, or a poor tempering process.

How do you stop chocolate from discoloring?

You can carefully wrap and seal your chocolates in a couple of layers of plastic wrap or ziplock bags to keep moisture and odors out. Lastly, you can also seal the bags in an airtight container, and then place it in the warmest spot in your refrigerator, often the top and middle shelves, toward the front.

How do you melt chocolate so it doesn’t turn white?

Heat the chocolate in a double boiler over low heat. Stir constantly with a wooden spoon, removing the pan from the heat when the chocolate begins to melt. Add some unmelted chocolate to the heated chocolate, attach a candy thermometer to the double boiler and let the chocolate cool to 80 degrees Fahrenheit.

What is conching chocolate?

Conching is a long process of intense mixing, agitating, and aerating of heated liquid chocolate. During this long process various off-flavored, bitter substances as well as water vapor evaporate away from the chocolate.

What does expired chocolate look like?

If you’re seeing cracks or dots on the surface of the chocolate, odds are it’s dried out quite a bit since its days as fresh chocolate, and has gone stale. And if there’s mold on the chocolate, throw it away immediately. If it looks like regular chocolate, it will almost definitely taste like chocolate.

What does discolored chocolate mean?

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. Once the moisture evaporates, sugar crystals remain on the surface. If this process is repeated, the surface can become sticky and even more discolored.