It has probably happened to you that you have opened your favorite chocolate and there were white spots on it that look like some kind of "mold" or white powder. The likelihood of mold is very small, as chocolate is quite inhospitable to this type of nuisance. But why does chocolate actually get this look?
It turns out there is scientific reason, why chocolate looks like that. This strange powder is called chocolate flower. This happens when the fat in the chocolate separates from the other substances.
When chocolate is left in a warm place, it melts. The fat is thus separated from the remaining ingredients during heating and cooling. When it rises to the surface, it creates a white, sort of dusty filter. Sugar crystallizes due to excess moisture.
Is this kind of chocolate safe to eat?
The taste of the chocolate may change as a result, but it is still edible. Of course, chocolate is best stored at room temperature. But in the summer, when it is hot, it is recommended to keep the chocolate in the refrigerator so that it does not melt and lose its flavor due to the chocolate flower.
