Have you ever thought about why white marks appear on the chocolate you buy? Today, we explained to you why chocolates that can have white marks on them, even if they have never been opened, have these marks.
Everyone wants to pamper themselves sometimes. When we want to pamper ourselves with dessert, one of the first and best alternatives is chocolate. Chocolate that melts in your mouth and gives an explosion of flavorIt is among the most popular desserts in the world. Well, have you ever thought about why the chocolates we buy into our homes sometimes have white marks on them?
You’ve probably witnessed that when you open the chocolate you bought from outside and put in the fridge so that it won’t spoil, after a few days, there are white marks on it. Today I will tell you why there is a white mark on the chocolate, We will answer questions such as whether it will harm health if consumed.
Why do white marks appear on chocolate?
First of all, let’s make this clear: The white marks that occur do not mean that the chocolate is moldy or spoiled. To put it simply, we encounter these traces when the sugar or oil in it decomposes. These traces, which can occur in two different ways, are caused by sugar. “sugar bloom”if it is due to oil “fat bloom” it is called. These two dissociations are similar in result, but their formation processes are slightly different.
Traces formed by the decomposition of sugar in chocolate
When we look at the cause of the traces formed as a result of the decomposition of sugar, we see moisture. The water density is high moist air dissolves the sugar crystals on the surface of the chocolate and turns it into a powdery consistency. If the chocolate has turned white for this reason, you will see that it is sweeter than normal when you consume those white streaks. This incident is usually caused by keeping the chocolate in inappropriate storage conditions.
Traces formed by the decomposition of the fat in the chocolate
When we look at oil separation, which is another reason for the marks on the chocolate, we encounter bad storage conditions and a bad tempering process. What we can accept as the essence of cocoa Cocoa butter takes place in different phases in chocolate. Each phase indicates that the cocoa butter melts to different degrees. The most successful among them is considered to be type 5, which melts at 34 degrees.
The chocolate master can reach this melting point by continuously melting and solidifying the chocolate. A chocolate that melts at 34 degrees will melt even at your body temperature. Which means it will be a feast in your mouth. These chocolates are It is stored at 14 to 18 degrees Celsius so that there is no lack of taste. This is cocoa butter, especially when it is far from ideal temperatures during transportation. stripes appear in white – gray colors. At this stage, liquid oils such as cocoa in the chocolate rise to the surface from the chocolate. Where temperatures drop and rise suddenly, cocoa butter decomposes and forms white marks on the chocolate through the hairline holes.
Are white marks on chocolate harmful?
On the chocolate –whether it’s a trace of sugar or fat- There is no known harm. Although these traces, which are formed as a result of decomposition from the materials, do not cause any damage, some losses may occur in terms of taste.
What should you do to avoid white marks on your chocolates?
Even though most people keep chocolates in the fridge, they’re not actually doing anything right. Refrigerators, which are more humid than the outside, collect the sugar in the chocolates with moisture, causing white marks to form. The best home storage method is to store it in a dark and moisture-free place. For example, places such as cellars that are not very hot are special places where you can store your chocolates. In addition, airtight storage containers can be good alternatives to prevent the formation of white marks.
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What can you do with chocolate with white marks?
If you do not want to eat chocolate with white marks, you can melt it well and consume it. The melting process will also greatly homogenize the flavor differences again.
Today we explained to you the cause of the white marks on the chocolate. If you want more content like this, don’t forget to write to us in the comments section.
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