Is the chocolate that you prudently sent to the farthest drawer of the kitchen covered with a white coating? Before you get rid of it, read this material. A few spoilers: in fact, there is nothing wrong with this (in any case, and first of all, for your health).
We are sure that those with a sweet tooth will be pleased to know that even a dense and uneven white film does not mean that the chocolate is too old or completely spoiled, and therefore inedible. Food quality experts remind that the phenomenon, also known as fat deposits, is common in all or all chocolate.
According to Channel 4, if you store chocolate at the wrong temperature, i.e. cold or high temperatures, particles of fat in it rise to the surface in the form of small drops. Well, under the influence of air they, which is quite logical for fat, freeze, forming a white powdery film. This happens all the time with chocolate products, and is, The Independent reports, one of the main complaints around the world.
It is interesting that, having figured out the reason for the “blooming” of chocolate quite a long time ago, researchers only recently understood how exactly the white coating appears on chocolate. Using the world's largest x-ray of chocolate, taken at a factory in Hamburg, scientists saw droplets of fat rising to the surface through tiny cracks in the bar itself (and the bar, candy, and the list goes on - the size of in this case does not matter), which occur when sweets are stored at inappropriate temperatures.
"Crystalline fat melts away so the fat mass is able to move through these cracks," explains Channel 4 expert Stephen Roth. “And he doesn’t miss this opportunity, so after some time he covers the entire chocolate bar.”
But let's move on to the main thing - what can be done to stop this. Modern chocolatiers do not for a moment (we are sure for some reason) not give up trying to come up with a new formula or improve a traditional recipe so that chocolate cannot “bloom” at all under any conditions. But despite manufacturers’ claims that a way to prevent chocolate from cracking has already been found, a visit to the Lindt factory in Switzerland and a corresponding experiment showed that even the strongest chocolate, if you want to avoid something like this, should be stored at a temperature of 14 to 18 degrees.
Alternatively, Lindt says, you can use it as soon as you bring it home. And we definitely like this approach.
Very often, people with a sweet tooth have to see a white coating on chocolate. In this regard, the question immediately arises: is it possible to eat such a product or has it completely deteriorated? We can say with complete confidence that chocolate is suitable for consumption, and fat bloom is absolutely harmless. It is simply recommended to figure out why this is happening and how to prevent this process.
Why should you eat chocolate?
This unique product is rich in B vitamins, microelements (potassium, magnesium, calcium, sodium, etc.) and amino acids (tryptophan, phenylethylamine). Thanks to these components, a complex reaction occurs in the body, the happiness hormone serotonin is produced. It improves mood and drives away depression.
Theobromine, which acts as caffeine, adds energy and strength. A small piece of chocolate consumed daily will increase brain activity and add joy to your life. For people prone to weight gain, a limited amount of this delicacy will suppress the appetite, and the wrap will reduce a few extra centimeters.
Plaque formation
The appearance of a white velvety surface occurs due to excessive presence of moisture or temperature changes. The powdered sugar contained in chocolate melts and comes to the surface in the form of microscopic droplets of syrup. Then it dries again and forms a specific gray (white) coating that can be removed with a knife. At the same time, everything beneficial properties of the product are preserved, only the presentation is lost.
Storage Features
The appearance of a white coating means that the chocolate was stored incorrectly. This reaction can occur after being in the refrigerator (a moist, cool environment is maintained there), or if the chocolate has melted in the sun or near a heating device and then hardened again. To avoid this, you need to store chocolate in a dry, preferably dark place, at room temperature about 18 degrees. In this case, the risk of white plaque will be reduced to a minimum.
Using coated chocolate
This healthy and tasty delicacy should never be thrown away when a white coating appears. It can be used for home-made confectionery products. It is not recommended to use such chocolate for icing, chocolate fondue and all products that require a perfect appearance. In this case, white plaque may inadvertently appear on the surface in the form of spots.
Chocolate with bloom can be used in making cakes, pastries, cookies, muffins, muffins, etc. The taste of the product will be impeccable, and loved ones will enjoy the dessert with pleasure and appreciate the culinary talent of the manufacturer.
Those with a sweet tooth should pay attention special attention on the date of manufacture and the integrity of the packaging while still in the store. During transportation or improper storage, the presentation of the product may be lost. If everything turns out to be normal, you should definitely take care of necessary conditions storage
White coating is also an indicator of the quality of chocolate. If you see that your chocolate bar has turned white, it means that cocoa butter was used in its production, and not its substitute.
If there is a white coating on chocolate, what is it? This is the question that worries a huge number of sweet tooths, who agree that it’s hard to imagine anything tastier than this dessert. Most people believe that this phenomenon indicates that the dessert has spoiled and should absolutely not be consumed. Some compare this plaque to mold. But is this true? What does the layer actually say? white on a chocolate product? Scientists set out to answer this question.
Few people know, but experts often use the term “graying” for this sweetness. Graying of chocolate means the presence of that same coating on the chocolate. The following factors can lead to this phenomenon:
- violation of the correct technology for manufacturing the product;
- strong temperature changes during storage.
The harm and benefits of this phenomenon
But some unscrupulous manufacturers skip this important 3-hour stage in order to save time and money. In this case, the chocolate mass “on its own” changes over time from an unstable form to a stable one. It is at this time that the sweetness of oil droplets is released onto the surface (fat bloom). This is what causes the chocolate to turn white.
The white coating is direct evidence that the sweetness is natural and contains all the necessary ingredients. Therefore, if a white coating appears on the purchased chocolate after some time, then you should not worry, but be happy, because it was made in the store right choice. This is very important, especially nowadays, when many chocolate manufacturers act dishonestly and do not include such important components as cocoa beans and cocoa butter in the product. If such a dessert does not contain cocoa butter, then it can hardly be fully called chocolate. To a large extent, this is just a sweet confectionery bar that does not have half the beneficial elements of a real high-quality chocolate product. It should also be noted that fake chocolate contains a lot of sugar, the excess of which can negatively affect a person’s health and figure.
Experiment with chocolate at home
At home, you can conduct a simple experiment yourself that will help determine the naturalness of the product. You just need to hold the whitened chocolate bar in your hand for a few minutes. If the white coating begins to melt from the warmth of the fingers, then this is very good sign pointing to chocolate good quality. This dessert can be eaten with pleasure and without fear. The main thing is not to make a mistake with the permissible amount of the product when consuming chocolate products. It's no secret: this sweet contains a lot of sugar, which, of course, will affect your figure.
Scientists also conducted an experiment. In his process, all the main components of chocolate were ground into powder, after which the study of its crystal structure began using powerful X-rays. Next, a little sunflower oil was added to the samples. As a result, fat began to move very quickly through the tiny pores in the sweet.
This experiment led chemists to the idea that it is possible to prevent the appearance of a white coating on chocolate candies and bars if their porosity is reduced. Experimenters believe that in the near future, manufacturers of chocolate products will be able to completely eliminate the appearance of a white coating on the surface of their products.
How to properly store chocolate products?
As mentioned above, a white film on chocolate also appears due to improper storage. Very often, sweet lovers themselves are to blame for the fact that their favorite dessert is “covered with frost.” For example, if there are strong temperature changes during storage of a product, then moisture condensation occurs on its surface. First, the sugar dissolves in it, and after the moisture has completely dissolved on the chocolate, a white coating remains, which is small crystals of sugar (sugar bloom). This once again proves that there is nothing wrong with white film.
You can do a little experiment. A bar of real chocolate should be placed in the refrigerator for a while. When the dessert is removed from the refrigerator, you will see that it is covered with a white coating. Chocolate reacts this way to sudden temperature changes.
To maximize your favorite treat long term retained its attractive appearance and a pleasant taste, it must be stored properly.
It is better to keep chocolates in a dry place. As is already known, moisture leads to the appearance of a white film.
The most suitable air temperature is 15-18° C. At this temperature, the dessert will not turn white for 1-2 months. In summer, chocolate becomes covered with a white coating much faster (1-2 days will be enough). Therefore, it is very important to store your favorite sweet in a cool place during the warm season.
Experts warn: if you store chocolate products in the light for a long time, this can cause oxidation of the product, which, of course, will negatively affect the taste of the sweet. If the chocolate has already oxidized, then it is better to discard it, as it can be harmful to health.
It is advisable to store the tiles in airtight packaging, as they quickly absorb various odors. Under no circumstances should chocolate be left near foods with a strong odor. 2-3 hours will be enough for your favorite dessert to acquire a not very pleasant smell.
An interesting fact is that dark chocolate and desserts with various fillings become covered with a white film much faster than dairy types of this sweet.
Summing up
Experts warn that you need to be able to distinguish between white plaque and mold. Outwardly, these 2 phenomena are very similar to each other. But if the film of fatty or sugar “gray” cannot harm human health in any way, then mold can cause trouble. Checking the quality of chocolate in this case is quite easy.
You need to bring a burning match to the dessert. If the white coating begins to disappear due to exposure to heat, then this is a good sign. This delicacy can be eaten without fear. But if the chocolate does become covered with mold, it will not disappear from exposure to heat. In this case, you should immediately refuse such sweetness.
Chocolate is the favorite sweet of many. Nothing can become an obstacle to eating delicious tiles, except perhaps a white coating. Its appearance is associated with the fact that the dessert has spoiled and should absolutely not be consumed. Is gray chocolate really worth throwing in the trash?
Chocolate “frost”: harm or benefit
The reason for the appearance of plaque may be the following. This is a violation of production technology or sudden temperature changes. The production process necessarily includes the stage of keeping the chocolate mass at a temperature of 32°C for 3 hours. During this time, the product is thoroughly mixed several times. Then it is poured into molds, where it cools, hardens and takes on a stable shape.
An unscrupulous manufacturer, trying to produce more batches per work shift, skips the specified 3-hour stage. The chocolate mass “stabilizes” and oil droplets form on its surface. They are the ones who cause graying. At the same time similar phenomenon indicates that the product is natural and contains quality ingredients. On products without cocoa beans or cocoa butter in the composition, plaque does not form.
How to properly store chocolate?
Buyers are often to blame for the appearance of white deposits. By stocking up on chocolate for future use, they do not provide the product with optimal storage conditions. As a result of temperature changes, moisture condenses on the surface of the sweet bar, in which sugar gradually begins to dissolve. This is how a whitish film is formed. It is absolutely safe for health, but it significantly spoils the appearance of the product. It is especially unpleasant to give a “grey-haired” important person. You can protect sweets from plaque by storing them away from sun rays, drafts, moisture.
Even scientists checked the quality of whitened chocolate. They ground it into powder, "tortured" it with X-rays and passed it through vegetable oil. As a result, they agreed that the high porosity of the product was to blame. When manufacturers eliminate this characteristic, the problem with plaque will disappear by itself.
You can check whether whitened chocolate is spoiled at home. To do this, you should hold it in your hands without packaging. If the film begins to disappear from warm fingers, then there is no doubt about the quality and high taste properties.
Chocolate is rightfully considered the most favorite confectionery product. The concept of “greying” applies to confectionery products made from cocoa beans. It is characterized by the formation of a white coating. What does the white coating on chocolate indicate? , and is it possible to eat the confectionery product?
What you need to know about the appearance of white coating on chocolate
A white coating can spoil the desire to enjoy a confectionery product made from cocoa beans, because the delicacy does not look very attractive. Is it possible to eat chocolate or chocolates with a white coating? Surely people with a sweet tooth have asked this question more than once.
Experts assure that the so-called “squat” formed on confectionery products poses absolutely no harm or danger to human health. Thus, it should be noted that chocolates or candies with a white coating can be included in the diet.
Before buying a treat, be sure to study its composition and expiration date. This will help you purchase high-quality chocolate with a glossy surface.
The main reasons for chocolate to turn brown
Chocolate bloom is a fairly common phenomenon. It is noteworthy that a white coating is found mostly on black chocolate. And although experts recognize the safety of eating delicacies with a white coating, they still do not deny that such a confectionery product has lost its taste and characteristics.
In the vast majority of cases, plaque occurs as a result of:
- Violations of the manufacturing process.
- Using low-quality or expired ingredients.
- Significant temperature fluctuations.
The chocolate preparation technology involves keeping the chocolate mixture at a temperature of 34 degrees Celsius. During aging, it is important to constantly stir the mass so that it reaches an absolutely homogeneous consistency.
After 3 hours of exposure, the viscous liquid is poured into molds, and it is sent to cool. Unscrupulous confectionery manufacturers save not only on raw materials, but also on cooking time. This is what causes the white coating on chocolate.
Storage rules
The ideal temperature for chocolate and chocolate candies is 18 degrees Celsius. Treats should be stored in a dry place, away from sunlight.
If the confectionery product is stored in a warm place, cocoa butter is released from it, which leads to the formation of fat bloom. Storing in a cold place causes the sugar to separate. As a result, a white sugar coating appears.
White coating as proof of the naturalness of chocolate
One group of experts stubbornly insists that the graying that occurs on confectionery products made from cocoa beans is a sign of “old age” of the delicacy. Another, on the contrary, considers this phenomenon a sign of the naturalness of chocolate. What's the secret?
A white coating on chocolates and chocolates is a sign that the delicacy contains exclusively natural ingredients.
If you purchased a glossy delicacy with a natural dark brown tint and after some time a coating appeared on it, you have made a choice in favor of a high-quality confectionery product that contains natural ingredients.
Fat bloom due to violation of production technology
One of the most common reasons for the appearance of so-called gray hair lies in the violation of the production technology of chocolate confectionery products. It was already noted above that the delicacy must be prepared at a temperature of 32 degrees Celsius for three hours, and only after that it must be sent to the cold workshop.
At some enterprises, production technologies are simply ignored. With further storage, cocoa butter from its unstable form “on its own” turns into a stable one. This process “activates” the release of fatty droplets, which after some time form a coating on the chocolate.
