Why does chocolate get white spots?

The white spots on chocolate are called bloom. They form when cocoa butter crystallizes on the surface of the chocolate. This crystallization is harmless to the taste, but it can make the chocolate look unattractive. The longer the chocolate is stored, the more crystallization will occur. The cocoa butter in chocolates that contain cocoa butter refineries, or those that are made in a plant that processes cocoa seeds, tends to crystallize faster than cocoa butter in chocolates made from cocoa powder.

Why does chocolate get white spots after baking?

After baking, cocoa butter crystallizes, which affects the color of the chocolate. The more crystallized the chocolate, the whiter it will appear. If chocolate becomes too crystallized, it loses its luster and can even turn to a dry, chalky texture. To prevent this, make sure to keep chocolate stored in a cool, dry place, and avoid reheating it.

Why does sweet dark chocolate get white spots?

There are two possible explanations. First, the cocoa butter can crystallize on the surface of the dark chocolate and create a thick white film. This crystallization is usually not a problem, as the chocolate tastes just fine. However, some chocolates, such as those containing cocoa butter from West Africa, contain a high fat content and are especially prone to crystallization. The crystallization becomes more noticeable when the chocolate is stored at temperatures above freezing.

Why does dark chocolate get white spots?

The white spots on chocolate are called cocoa butter. This butterfat is made up of triglycerides, which are composed of three fatty acids linked to a glycerol molecule. Because cocoa butter is solid at room temperature, it is added to the cocoa paste, which is also known as cocoa powder.

Why does the inside of chocolate get white spots?

The white spots and growth cycles on chocolates have been known since the early 17th century. When cocoa fat crystallizes, it forms a hard shell called the “shell”. It’s this shell that protects the cocoa solids (chocolate liquor) in chocolate. While the cocoa solids are rich in antioxidants, the cocoa butter is high in fat, which can lead to an unsightly white layer.