Chocolate – one one of the most beloved desserts, but many have noticed a white coating on its surface, which can cause disappointment.
This was reported by URA-Inform with reference to Aktualno.
However, experts assure , that this is not a sign of spoilage, but, on the contrary, may indicate a high quality product. They noted that the white coating or so-called “blooming” occurs when fat, in particular cocoa butter, comes to the surface from – due to improper storage conditions.
If chocolate is exposed to sudden temperature changes, such as during transportation, this can cause this effect. In addition, such a coating can appear if the manufacturer used synthetic sugar.
The bloom is more common on chocolate with high-quality cocoa butter, while in surrogates where it is replaced, blooming practically does not occur. To avoid this and keep chocolate in perfect condition, it is important to store it at a temperature of 15-22°C and humidity no higher than 65%.
Recall that it was previously reported that how to lose weight quickly with coffee: just add unusual ingredient.
