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Why Does Chocolate Turn Gray?

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  1. I totally get why you might wonder about this! It’s fascinating, isn’t it? Chocolate turns gray due to a process called chocolate bloom. There are two types of chocolate bloom: sugar bloom and fat bloom. Sugar bloom happens when moisture from the air dissolves the sugar on the chocolate’s surface. When the moisture evaporates, it leaves behind tiny sugar crystals, creating a grayish-white layer. Fat bloom occurs when the chocolate gets too warm and the fat (cocoa butter) separates from the rest of the chocolate. When it cools down again, the fat forms crystals on the surface, making the chocolate look dull and gray. I’ve noticed this too when I leave my chocolate out in warm weather. It’s essential to store chocolate in a cool, dry place to prevent it from blooming. Remember, chocolate bloom might not look appetizing, but it’s still safe to eat!

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