Chocolate is any sweetness in millions. It will be difficult to find someone who does not like chocolate, even if he is in a state of "enhanced self-care" for a number of medical reasons. At the same time, when purchasing chocolate products or opening a box with stale ones in home supplies, everyone at least once came across such a phenomenon as “gray chocolate”. Such a raid looks extremely suspicious. Can such a simple product really go bad?
Chocolate as a domestic weapon: the fewer components it contains, the better. Of course, in the pursuit of profit, leading a desperate competition, manufacturers are forced to experiment, creating more and more exotic varieties of chocolate. In addition, numerous special additives are added to chocolate products to extend their shelf life. Yes, that's right - chocolate spoils, and quite quickly. Moreover, chocolate needs very specific storage conditions.
The main enemies of chocolate are light, air temperature and humidity. The optimum storage temperature is 5-20 degrees. The optimum air humidity is 70%. This product is wrapped in foil just in order to keep it as long as possible. What does all this have to do with the white bloom on the chocolate? The most direct. The fact is that white bloom appears on the surface of the tiles from improper storage of the product. Most often this happens under the influence of too low air temperature.
Any chocolate contains an ingredient such as cocoa butter. This organic product is not very friendly with low, especially sub-zero temperatures. Storing chocolate in the refrigerator is a bad idea. Insufficiently high air temperature leads to the fact that cocoa butter deteriorates and begins to crystallize right in the structure of the chocolate. As a result, the lost product falls on the surface of the tile in the form of a characteristic whitish coating.
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Is a whitish coating on chocolate a danger to humans? No, crystallized cocoa butter is not dangerous to humans. However, such chocolate is guaranteed to change its taste, and not for the better. In general, it is extremely difficult to make money from eating expired chocolate. Mainly due to the low weight of the product. However, it is still not worth eating chocolate that is overdue for 6 months or more.
If you want to know even more interesting things, then you should read about chocolate and ginger: 4 foods that are called bitter, but they taste sweet.
A source: https://novate.ru/blogs/260321/58323/
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