Why does chocolate go white in the fridge?

The chemical reaction that turns cocoa butter solid at room temperature causes a slight loss of moisture and crystallization when stored at lower temperatures. This crystallization can be observed when the chocolate is refrigerated. If you put cocoa butter in the freezer, the crystals grow to the point that the cocoa butter is hard and crunchy. Scraping off the crystallized cocoa butter is called de-bittering.

Why does chocolate go white in the sun after a few years?

When chocolate is stored in the sun for years, the cocoa butter crystallizes, turning the chocolate white. That’s why we say that dark chocolates that have been left out in the sun are best stored in the fridge, or, sometimes, frozen.

Why does chocolate go white in the sun?

Did you know that chocolate can turn white after exposure to the sun? This is due to the chemical reaction between the cocoa solids and the sun’s UV rays. The cocoa butter, which is used in chocolate, undergoes a process known as glycerolization, in which the chemical bonds between the fatty acids and the cocoa butter are broken. This reaction produces a bunch of other chemical compounds, one of them being stearic acid. These compounds crystallize on the surface of the

Why does chocolate go white when put in the fridge?

The answer to why chocolate goes white when stored in the fridge is most likely because cocoa butter crystallizes when it is chilled. When cocoa butter crystallizes, the chocolate loses some of its consistency, which can make the chocolate crumble. This also means cocoa butter is less desirable to eat when it crystallizes, making it less palatable.

Why does chocolate go white in the freezer?

This is one of those questions that is asked all the time, but the answer is actually pretty simple: chocolate loses its cocoa butter when it is frozen. That means that the cocoa butter melts off of the chocolate, turning it gooey and white. When the chocolate thaws, it goes back to its original look and texture.