Why does chocolate turn white in the freezer?
We've all had that experience: You've found the perfect batch of chocolate-covered strawberries and want to put them in the freezer to keep them from melting, but lo and behold, they've turned completely white! It's not just because they were stored in the freezer, either—if you take the chocolates out and let them thaw, they return to their glossy, dark color.
Why does chocolate turn white on the beach?
Whether it’s on the beach or in the refrigerator, it’s not unusual for chocolate to turn white when exposed to the elements. Over time, sunlight can affect the cocoa butter in chocolates, turning them a paler color. This process is known as “bleaching” and it’s not harmful to the product. While it may not be appetizing, it’s perfectly safe to eat white chocolate and you won’t notice the difference
Why does chocolate turn white in the sun and the fridge?
Chocolate can take on a milky white appearance when stored at temperatures lower than freezing. That’s because cocoa butter crystallizes at temperatures below freezing. The fat also crystallizes when it gets hot and humid, which is why chocolate can turn white in the summer. So, if you want to avoid chocolate that’s white in color, store it in an airtight container in the freezer or a cool, dry place.
Why does chocolate turn white in the sun?
The sun contributes to the fading of cocoa butter in chocolate and its subsequent crystallization. Darker chocolates tend to have less cocoa butter, so they’re more susceptible to turning white. Storing chocolate in a cool, dark place helps prevent it from turning white. Milk chocolate and white chocolate do not undergo the same crystallization, so they’re better able to stay white.
Why does chocolate turn white in the fridge?
Chocolates are made from cocoa, which contains a fat called cocoa butter. Cooling chocolate causes the cocoa butter to crystallize. This crystallization makes the cocoa butter rise to the top, leaving the remaining ingredients in the chocolate earthenware. The cocoa butter is then skimmed off, leaving the chocolates white in appearance. The cocoa butter is sometimes replaced with vegetable oils, which can result in a loss of flavor, so manufacturers are working on ways to reduce or eliminate this problem
