Will chocolate go white in the fridge?

Your favorite treat may turn into a little more of a chore if you forget to store it somewhere cool. You could be in for a major disappointment when you take out that chocolate cake on an impromptu ice cream night and it’s all white and chalky. We’re not trying to cause you any grief by telling you that your chocolate will turn white when stored in the fridge. In fact, this is more of a common misunderstanding of how chocolate works. When temperatures fall below 68

Will dark chocolate go white in the fridge?

A lot of dark chocolates contain a small amount of fat and cocoa butter, which helps them to stay solid, even when they’re frozen or cooled down. When these chocolates are stored at room temperature or in the fridge, the cocoa butter crystallizes out and the chocolate becomes white and dry. The cocoa butter can be restored to a liquid form again by melting the chocolate slowly and adding a little oil.

Will dark chocolate go white in the microwave?

This one might seem strange, but here it is: dark chocolates do sometimes turn white when you reheat them in the microwave. This is because cocoa butter, which gives chocolate its creamy texture, solidifies when it cools. To prevent this, place dark chocolates in a glass dish and microwave them on full power for 30 seconds. Doing so will reheat the chocolate slightly, allowing the cocoa butter to melt again.

Will dark chocolate go white in the freezer?

It’s a well-known misconception that dark chocolate goes white when frozen, but that’s just not true! If you want to keep your chocolates from turning white, freeze them in an airtight container. If you want to thaw them quickly, place the frozen chocolate in the refrigerator for 30 minutes first.

Will dark chocolate go white in the fridge in the winter?

The answer is no! You will not see any change in the color of dark chocolate if you put it in the fridge. The cocoa butter in the chocolate will not crystallize, and thus will not form a glassy appearance. Instead, the cocoa butter will stay creamy and glossy on the outside while the cocoa solids will firm up to be more solid.