Have you ever thrown out chocolate because you thought it had gone bad since there was a white, powdery layer visible on it? Fun Food Fact! It probably didn’t need to be thrown out. Let me tell you why.
Ideally, chocolate should be stored at a constant temperature of about 18°C /64°F. When it is not kept at a constant temperature, it will melt and harden over and over again. If this is the case, a white layer called ”chocolate bloom” might appear on the surface. This does not mean your chocolate has gone bad. It just means the fat crystals are rearranging themselves in a visibly different way.
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