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Why Did Chocolate Turn White?

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  1. When chocolate turns white, it’s called “chocolate bloom.” There are two types: fat bloom and sugar bloom. Fat bloom happens when the cocoa butter separates and rises to the surface. This occurs due to temperature changes or improper storage. Sugar bloom results from moisture interacting with the sugar in the chocolate, causing it to crystallize on the surface. I’ve encountered this when storing chocolate in fluctuating temperatures. Proper storage in a cool, dry place helps prevent this. While the chocolate might not look as appealing, it’s usually safe to eat. Maintaining stable storage conditions can help preserve its appearance and taste.

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