Why does my chocolate look white? Can I still use it?
The whitening on the surface of chocolate is called ‘bloom’. This happens when very fine white crystals appear on the surface of chocolate caused by exposure to varying temperatures and humidity during distribution and storage.
Don’t worry, blooming is not related to the age of the chocolate and there are no spoilage concerns with chocolate that has bloomed, although the texture can be slightly coarse. Bloomed chocolate can be used in cooking as the cooking process helps to easily reincorporate the crystals into the chocolate.
So go ahead and use that chocolate to create your delicious treat!
