Did Your Favorite Chocolate Turn White?

Have you ever stopped to read the information on a chocolate packaging?

Like most packaged foods, food manufacturers are required to put some mandatory information on their products to assist customers make the right choices.

In addition to these, manufacturers are to include optimum handling and storage practices for the products where necessary.

One may not find these information useful as usually treats such as chocolates are consumed at a sitting.

“What do I need storage information for if I just buy the chocolate and eat it right away?” One may ask.

However a few times, we may find an interesting chocolate bar which we’d like to present to a family or loved one.

On occasions such as parties, weddings, etc, chocolates can be bought in large quantities and reserved for the big day.

Even as Chocolate Day approach, one may want to purchase a bar ahead of time and store until the D-day to surprise that special someone.

It is therefore very crucial to know how best to keep the product wholesome without losing your money or disappointing your loved one.

Chocolates are susceptible to heat and moisture.

When subjected to high temperatures chocolate begin to melt separating its fat content from the solids.

When subsequently moved to a cooler temperature, the chocolate hardens but with the remaining fat content settling on top.

The fat forms a greyish colour on the surface of the bar and within the chocolate, making it powdery and unappealing to consume.

This process is termed as Fat Blooming.

Keeping chocolates in your car for a long period in a hot afternoon can cause it to melt and would solidly later in a cooler temperature but with a high possibility of blooming.

Storing chocolate in a very cold environment can also cause Sugar Blooming.

Humidity is the main cause for your chocolate becoming sugar bloomed.

When you store your chocolate in a very humid environment, water settles (condenses) on top of the chocolate and dissolves it’s sugar content.

When moved to a less humid (less moisture) environment, the water evaporates leaving behind the recrystallized sugar in a form of a white, grainy texture on the surface.

It is not advisable to store chocolates in the fridge if you do not want blooming to occur.

Others factors that may rob you from enjoying your favorite chocolate bar are insects.

Who doesn’t love sweet things?

They do too !!!

Insects such as weevils are attracted to chocolate, and would feast on its sugar content and procreate shortly after they gain access.

Also, store chocolates away from the wall and the floor to prevent ants from gaining access.

Never store chocolate close to grains since they easily attract insects.

Fat and sugar bloomed chocolates though may appear aesthetically unappealing, are still safe to consume so far as the packaging material remains intact.

In simple terms:

Chocolates should be stored in a cool, dry place

Remember you deserve that treat and every penny counts!!


One Comment Add yours

  1. Richard says:

    The article was OK to read but the information needed is not complete. I wish we could be informed of the exact or right temperature to store or keep our chocolates. Thanks

    Liked by 1 person

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