Why do chocolate chips turn white?

It's the cacao plant itself that produces the cocoa beans, which are the source of chocolate. The cocoa plant naturally contains two acidic natural flavonoids: epicatechin and catechin. Both are responsible for the red and blue color of the cocoa beans. When the cocoa beans are ground, the natural color of the epicatechin and catechin is “bleached”, leaving behind pure white chocolate.

Why do chocolate chips turn white and then go black?

Depending on the variety of chocolate chips used, 15% to 20% of the chocolate chips produced today contain cocoa butter. The remaining 80% or so are made from sugar, cocoa powder, lecithin, and a variety of other ingredients. It's the cocoa butter that gives chocolate its rich, creamy texture and distinctive flavor. When melted, cocoa butter can crystallize. If the chocolate chips are stored at temperatures below 65 degrees F. and not stirred frequently, the cocoa butter will crystallize

Why do chocolate chips turn white and go black in the oven?

The answer is in the ingredients. The color of chocolate chips is determined by the type of cocoa used. All chocolates use the same ingredients, but natural cocoa is either left unprocessed or partially processed, while processed cocoa is roasted, which removes some of the cocoa’s natural oils. Roasted cocoa has a darker color and a slightly bitter taste. To achieve the familiar chocolately color of your favorite treats, manufacturers add a few dashes of food coloring to partially processed cocoa

Why do chocolate chips turn white in microwave?

You can turn white chocolate chips a darker color by melting them in the microwave for a few seconds, then stirring them until they’re all melted. However, this will change the texture of the chocolate. Plus, the color change is only temporary.

Why do chocolate chips turn white when exposed to air?

Many foods turn white when exposed to oxygen, but few things take on a chalky appearance quite like chocolate chips. The culprit is a chemical reaction between the cocoa butter and the air that can produce a milky white color. You can prevent this color change by storing chocolate chips in airtight containers, but if you don’t have enough storage space, keeping them in the refrigerator will slow the color change. And if you want to prevent the reaction from taking place entirely, store your chocolate chips