The concept of "graying" applies to chocolate. It is characterized by a white coating on the product.
Why does it appear and is it harmful to human health?
The reasons for the "graying" of chocolate, as a rule, are two of them:
- violation of manufacturing technology,
- improper storage mode, usually temperature fluctuations.
The second factor most often leads to such a phenomenon as a white coating on chocolate.
Chocolate is recommended to be kept at a temperature of +18 °C. Deviations of two degrees in any direction are possible. Storage in a place that is too warm causes the cocoa butter to bleed out on the surface of the chocolate. This is the so-called fat bloom.
If the product is stored in a too cold room, sugar appears on it, and a white coating appears on the chocolate. This is how the product reacts to high humidity. Many people experience this when they put chocolate bars in the refrigerator. The best option for storing the product is at normal room temperature.
Until now, not everyone knows what a white coating on chocolate means. Some consider it old, expired. It seems to others that this is a sign of a low-quality product, and the white coating is mold. This encourages them to throw out the sweetness.
Contrary to these judgments, chocolate with a white coating is absolutely not hazardous to health. If the product has been subjected to large temperature fluctuations during storage, moisture condensation occurs on its surface. The sugar first dissolves in it, and after it evaporates, a white coating remains on the chocolate. It is nothing but tiny sugar crystals. We can assume that they confirm the naturalness of the product.
Another reason why chocolate turns white is rooted in technology. During the manufacturing process, the chocolate mass is aged for three hours at temperatures of 30-32 °C. At the same time, it is constantly stirred. Cocoa butter after this treatment is poured into molds and cooled. As a result, it crystallizes into a stable, regular shape.
At some enterprises, in order to save time, the three-hour stage is skipped. With further storage, cocoa butter from an unstable form "independently" passes into a stable one. This is accompanied by the release of oil droplets (fat bloom) on the surface. This is why a white coating appears on chocolate. This is only an external "defect", which only proves the naturalness of the product.
The presence of a white coating on chocolate does not mean that it is unfit for consumption (although it does not look very appetizing). It takes a long time for the chocolate to spoil. Usually products containing a lot of water quickly become unusable. Chocolate is not one of them. Therefore, it can lie for a long time, and even with a white coating does not harm the body while maintaining taste.
Scientists have figured out exactly how a white coating forms on old chocolate, and have found ways to prevent its occurrence. The chemists reported their discovery in the pages of the journal Applied Materials & Interfaces.
White plaque is completely harmless and does not affect the taste of the product. Scientists have long known that the so-called fat bloom is due to the fact that fats (for example, cocoa butter) come to the surface of the tile and crystallize there.
American chemists were able to film the process of plaque formation in real time. To speed up the process, they ground the main ingredients of chocolate (cocoa beans, sugar, milk powder, and cocoa butter) into a powder and studied its crystal structure using powerful X-rays. Then, as an experiment, a few drops of sunflower oil were added to the samples, as a result of which the fat began to quickly move through the tiny pores in the chocolate (due to the effect of capillarity).
The researchers concluded that the best way to prevent plaque formation is to reduce the porosity of the chocolate. In addition, under certain storage conditions, the amount of liquid fats in the tile is minimized (it is a cool place with a temperature of about 18 degrees Celsius).
Chocolate with a white coating may not look very aesthetically pleasing, but it does not lose its taste properties. This chocolate is perfect for baking. For example, for making chocolate chip cookies. It can be eaten just like that: there is no difference in taste between whitened chocolate and regular one.
Although chocolate that has formed a plaque does not lose its taste, in some cases it is better to replace it with a new bar. For example, chocolate with a coating should not be used for chocolate fondue: a white coating will still appear on melted chocolate, so such chocolate is not suitable for dipping fruits into it.
Sources:
lenta.ru/news/2015/05/08/choco/
allchoco.com/interesnoe-o-shokolade/bely j-nalet-na-shokolade.html#i-2
lifehacker.ru/nalet-na-shokolade/
Very often, sweet tooths have to see a white coating on chocolate. In this regard, the question immediately arises: is it possible to eat such a product or has it completely deteriorated? With full confidence we can say that chocolate is suitable for consumption, and fat bloom is absolutely harmless. It is simply recommended to figure out what this is happening from and how to prevent this process.
Why you should eat chocolate
This unique product is rich in B vitamins, trace elements (potassium, magnesium, calcium, sodium, etc.) and amino acids (tryptophan, phenylethylamine). Thanks to these components, a complex reaction occurs in the body, the happiness hormone serotonin is produced. It improves mood and drives away depression.
Theobromine, acting as caffeine, adds energy and strength. A small piece of chocolate, consumed daily, will increase brain activity and add joy to you. For people who are prone to weight gain, a limited amount of this delicacy will kill the appetite, and the wrap will reduce a few extra inches.
Plaque formation
The appearance of a white velvety surface arises from the excessive presence of moisture or temperature differences. The powdered sugar that is part of the chocolate melts and comes to the surface in the form of microscopic droplets of syrup. Then it dries up again and forms a specific gray (white) coating, which can be removed with a knife. At the same time, all the useful properties of the product are preserved, only the presentation is lost.
Storage Features
The appearance of a white coating means that the chocolate was stored incorrectly. This reaction can occur after being in the refrigerator (there is a moist, cool environment), and also if the chocolate has melted in the sun or near heaters, and then froze again. To avoid this, it is necessary to store chocolate in a dry, preferably dark place, at a room temperature of about 18 degrees. In this case, the risk of white plaque will be reduced to a minimum.
Using chocolate with a coating
This healthy and tasty delicacy should never be thrown away when a white coating appears. It can be used for confectionery products of its own production. It is not recommended to use such chocolate for icing, chocolate fondue and all products that require a perfect appearance. White plaque in this case may inadvertently appear on the surface in the form of spots.
Chocolate with a coating can be used in the preparation of cakes, pastries, cookies, muffins, cupcakes, etc. At the same time, the taste of the product will be impeccable, and loved ones will enjoy the dessert with pleasure and appreciate the culinary talent of the manufacturer.
Sweet tooth should pay special attention to the date of manufacture and the integrity of the packaging while still in the store. During transportation or improper storage, the presentation of the product may be lost. If everything turned out to be normal, you should definitely take care of the necessary storage conditions.
White bloom is also an indicator of the quality of chocolate. If you see that your chocolate bar has turned white, it means that cocoa butter was used in its manufacture, and not a substitute for it.
A whitened chocolate bar puts us in front of an unpleasant question - to eat or throw away. White coating on chocolate looks unattractive. You can’t serve such a dessert to guests, and you don’t want to eat it yourself.
For many people, when looking at such sweetness, they associate with mold or powdered additives. However, this is not always true, and in most cases such an unattractive coating is the result of a natural reaction to the external environment.
In cooking, this effect is called "graying", but it has nothing to do with the age of chocolate.
The reason why chocolate is covered with a white coating is simple and banal. Back in 2015, American scientists filmed the process of chocolate graying on camera in real time, and also conducted a series of experiments to understand what was happening in more detail.
The thing is that cocoa butter at a certain temperature and humidity begins to stand out on the surface and form crystals. The speed of this process directly depends on the number of pores in the tile. Due to the capillary effect, fat particles seep to the surface and solidify there.
Having figured out what a white coating on chocolate means, we can conclude that this unpleasant-looking layer is simply the division of chocolate into components. It is absolutely harmless and does not affect the taste of the delicacy in any way.
Level of quality
Want to know if you can eat chocolate with white coating?
Surprisingly, a "gray" product can be an excellent indicator of quality. Cheap chocolates, they are also confectionery bars, consist of cocoa powder and fats, much cheaper than cocoa butter. If cocoa powder cannot be identified instead of its grated counterpart, then any other fat will behave differently than real cocoa butter. The appearance of a white coating is a sure sign of a quality product, because fat bloom is a property of exclusively natural chocolate.
In order to check whether chocolate with a white coating can be eaten, a quality control can be carried out. Let's arrange a small experiment - you need to hold a “gray-haired” chocolate bar in your hands. If it is cocoa butter that has come out, the plaque will begin to gradually melt from body heat. It will take a little more than three minutes, and the piece will gradually get rid of gray hair.
Despite the fact that there is nothing unnatural in the white coating, this does not make it aesthetically more attractive. Two errors contribute to its appearance - production and storage:
- In production, the conching process is important, which gives the chocolate its aroma and pleasant structure. For proper processing, a strict temperature regime is observed, the violation of which leads to the creation of unstable bonds between fats. As a result, they do not completely dissolve in the total mass. Conching also gives the chocolate a porous and airy texture that helps the cocoa butter "run" out of the bar.
- The next possible step with an error is hardening. In order for the chocolate to melt well in the mouth and badly in the heat, the mass passes through a conveyor with complex temperature changes. Errors in measuring technique make the product unstable and layered.
- Well, the graying of tiles after production is a consequence of frequent or sharp temperature changes, that is, violations of storage conditions.
Such phenomena are not uncommon, and we have to put up with it.
Chocolate storage rules
It will not work to remove white plaque from chocolates, but you can prevent its appearance by observing all storage conditions. If the chocolate is natural, and fell into your hands from trusted sellers, then all you need is to observe the temperature regime.
Everything is quite simple:
- At room temperature in a dry, ventilated area, chocolate will retain its glossy sheen for 6-9 months. If you store sweets in a room with high humidity, they will not last even a week in their original attractive form.
- In the refrigerator, the tile will quietly last a whole year, retaining all the taste and structure. But do not put the melted chocolate immediately in the refrigerator - it will instantly turn white due to condensation.
- In the freezer, the dessert will remain tasty and beautiful for one and a half to two years. Just do not defrost sweets immediately - put them in the refrigerator for a day, and then put them on a plate.
At the end of the shelf life, the taste of the chocolate will fade, and with a high probability, when melted, it will disperse into layers. But the "gray" chocolate is not completely spoiled yet.
Can you use white chocolate?
The taste and properties of the delicacy with the advent of plaque will not change in any way. But since the presentation is lost, and it is simply a shame to put such a tile in front of guests, you can adapt chocolate for baking. Place treat pieces in cookies or add to cream, you can bake delicious muffins or brownies.
But you should not use this chocolate in decorating and creating fondue. Unfortunately, if fat droplets appeared on the surface once, the second one will follow immediately. Icing and powdering from such chocolate is not a good idea. Yes, and fondue with a white film will not cause delight among guests.
Is it possible to eat chocolate with white coating unchanged? Of course! Even the smallest such tiles will not harm, unless, of course, the baby eats it completely. In such volumes, any sweet is harmful to a child.
Summing up
White plaque is the result of improper storage or violation of production technology. This is the same sweet tasty tile, only a little "gray". Just in case, it is better to check it for mold by holding it in your hands. But chocolate molding is very rare, so don't worry. Better to just enjoy a piece of chocolate. Enjoy your meal!
The unpleasant situation when chocolate treats are covered with a whitish coating is familiar to many. Such "graying" is not a reason to send confectionery to the trash can. In most cases, the raid on chocolate spoils only its appearance, without affecting the taste.
Why does white bloom appear?
Scientists have long established that white spots or a velvety coating on the surface of chocolate products, the so-called "bloom", occurs for two reasons: improper storage or violation of production technology.
Low-quality chocolate can turn gray if the manufacturer saves on raw materials and speeds up the process of obtaining the final product. The correct technology for making delicacies involves keeping the chocolate mixture at a temperature of 34 degrees for 3 hours. If the cooking time is reduced, cocoa butter will not have time to be evenly distributed in the mass and will come to the surface in the form of whitish stains during solidification.
White plaque on high-quality chocolate appears when the rules for its storage are violated. There are two negative factors:
- Increased air humidity. A white, velvety coating on chocolates or bars appears when stored in the refrigerator. Moisture condensate, penetrating into the product, leads to the dissolution of sucrose and its release to the surface.
- Temperature changes. If the chocolate is heated, droplets of cocoa butter will come to the surface. After hardening, they will turn into white-gray or yellowish stains. Exposure to high temperature will end not only with the appearance of a plaque, but also with a loss of shape.
Surprisingly, if a white coating quickly formed on the sweets, this means that a high-quality product was used for their production. After all, fat bloom is a sign of natural cocoa butter.
Chocolate storage rules
It will not work to get rid of the whitish coating that has appeared, therefore, in order to preserve the appearance of sweets or tiles, it is important to follow the rules for their storage. The product will retain a beautiful glossy sheen and even color under the following conditions:
- The air temperature is 15–18 degrees. At high temperatures, oxidation processes begin and a rancid taste appears.
- The humidity level is not more than 70%. With high humidity, the shelf life is reduced by a third.
- Sealed packaging. Chocolate absorbs odors well, so if the packaging is broken, it can lose not only the original aroma, but also acquire an unpleasant aftertaste. If the original packaging is not preserved, it is wrapped in foil.
- Restriction of access to light. Under the influence of sunlight, oxidation processes will begin in the product. Under such conditions, the appearance and taste will deteriorate.
But even under ideal conditions, in a dark, dry place at the optimum temperature for chocolate, the taste will last no more than 6-9 months. It will keep in the freezer for up to two years. But you need to defrost it gradually: first put it in the refrigerator for a day, only then finish thawing at room temperature.
Can you eat chocolate with white coating?
“Greyed” chocolate with a normal expiration date is absolutely harmless to health and can be safely eaten. A coating on chocolate does not spoil the taste, but it is not very pleasant to use it in such an unsightly form. Whitened chocolate is perfect for use in baking. For example, it can be added to cookie dough or cake cream.
It is not recommended to use "blooming" chocolate for making icing or fondue. The white coating will disappear when the product is melted, but after solidification it will appear again and spoil the appearance of the cooked dish.
Fans of this product should carefully study the composition, the period before buying it and follow the recommendations for storage. Then the dessert will retain its beautiful appearance, exquisite taste and unique smell.
If there is a white coating on chocolate, what is it? This is the question that worries a huge number of sweet teeth, who agree that it is difficult to imagine something tastier than this dessert. Most people believe that this phenomenon indicates that the dessert has gone bad and should not be consumed. Some compare such a plaque with mold. But is it true? What does the layer of white color on a chocolate product actually say? Scientists have taken to answer this question.
Few people know, but experts often apply such a term as “graying” to this sweetness. The graying of chocolate means the presence of that same plaque on the chocolate. The following factors can lead to this phenomenon:
- violation of the correct manufacturing technology of the product;
- large temperature fluctuations during storage.
The harm and benefits of such a phenomenon
But some unscrupulous manufacturers skip this important 3-hour step in order to save time and money. In this case, over time, the chocolate mass “independently” transforms from an unstable form into a stable one. It is at this time that oil droplets are released to the surface of the sweetness (fat bloom). This is what causes the chocolate to turn white.
White bloom is direct proof that the sweetness is natural and it contains all the necessary ingredients. Therefore, if a white coating appears on the purchased chocolate after a while, then you should not worry, but rejoice, because the right choice was made in the store. This is very important, especially at the present time, when many chocolate manufacturers are acting dishonestly and do not include such important components as cocoa beans and cocoa butter in the product. If there is no cocoa butter in such a dessert, then it can hardly be fully called chocolate. To a greater extent, this is just a sweet confectionery bar that does not have even half of the useful elements of a real high-quality chocolate product. It should also be noted that there is a lot of sugar in fake chocolate, the excess of which can negatively affect the health and figure of a person.
Experiment with chocolate at home
At home, you can independently conduct a simple experiment that will help determine the naturalness of the product. You just need to hold a whitened chocolate bar in your hand for a few minutes. If the white coating has begun to melt from the warmth of the fingers, then this is a very good sign, indicating good quality chocolate. Such a dessert can be eaten with pleasure and without fear. The main thing - when using chocolate products, do not make a mistake with the allowable amount of the product. It's no secret: this sweet contains a lot of sugar, which, of course, will affect the figure.
The scientists also experimented. In his process, all the main components of chocolate were erased into powder, after which the study of its crystal structure began with the help of the strongest X-rays. Next, a little sunflower oil was added to the samples. As a result, the fat began to move very quickly through the tiny pores in the sweets.
This experiment led chemists to the idea that it is possible to prevent the appearance of a white coating on chocolates and bars if their porosity is reduced. Experimenters believe that in the near future, manufacturers of chocolate products will be able to completely eliminate the appearance of white plaque on the surface of their products.
How to store chocolate products?
As mentioned above, a white film on chocolate also appears due to improper storage. Very often, lovers of sweets themselves are to blame for the fact that their favorite dessert is “covered with frost”. So, for example, if during the storage of the product there were strong temperature drops, then moisture condensation occurs on its surface. First, sugar dissolves in it, and after the moisture is completely dissolved on the chocolate bar, a white coating remains, which is small sugar crystals (sugar graying). This once again proves that there is nothing wrong with a white film.
You can do a little experiment. A bar of real chocolate should be placed in the refrigerator for a while. When the dessert is removed from the refrigerator, it will be seen that it is covered with a white coating. Chocolate reacts to sudden changes in temperature in this way.
In order for your favorite delicacy to retain its attractive appearance and pleasant taste for the longest possible time, it must be properly stored.
Chocolates are best kept in a dry place. As already known, moisture leads to the appearance of a white film.
The most suitable air temperature is 15-18 ° C. At this temperature, the dessert will not turn white for 1-2 months. In summer, chocolate becomes covered with a white coating much faster (1-2 days will be enough). Therefore, it is very important to store your favorite sweet in a cool place during the warm season.
Experts warn: if you store chocolate products for a long time in the light, this can cause oxidation of the product, which, of course, will negatively affect the taste of sweets. If the chocolate has already oxidized, then it is better to refuse it, as it can be harmful to health.
It is advisable to store tiles in airtight packages, as they quickly absorb various odors. In no case should you leave chocolate near foods with a strong odor. 2-3 hours will be enough for your favorite dessert to acquire a not very pleasant smell.
An interesting fact is that dark chocolate and desserts with various fillings are covered with a white film much faster than dairy types of this sweetness.
Summarizing
Experts warn that one must be able to distinguish between white plaque and mold. Outwardly, these 2 phenomena are very similar to each other. But if a film of fatty or sugar "graying" cannot harm human health in any way, then mold can cause trouble. Checking the quality of chocolate in this case is quite easy.
It is necessary to bring a burning match to dessert. If the white coating begins to disappear from exposure to heat, then this is a good sign. This delicacy can be eaten without fear. But if the chocolate is still covered with mold, then it will not disappear from exposure to heat. In this case, such sweetness should be immediately abandoned.
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