Can chocolate with white coating be eaten? It appears often, no one knows why

There is no denying that chocolate is one of our favorite delicacies and it can be used
in so many ways. Sometimes, after opening the package, we may notice an unsightly white coating on its surface. Why does it appear and is it a sign that the chocolate is spoiled?

What is white coating on chocolate? The reasons for its formation

A white coating on chocolate often causes concern for many people, but it is not a reason to panic. The light coating is simply cocoa butter that floats to the surface of the product during the crystallization process. So you don’t have to worry that the chocolate is spoiled or moldy. Even with the addition of a light coating on the surface, it is still suitable for consumption. The main cause of white coating is temperature change, especially when chocolate is stored in changing conditions, e.g. in a warm room and then placed in the refrigerator. Such fluctuations cause the crystallization of cocoa butter, which results in the appearance of a white coating.

White coating on chocolate… Illustrative photo Thilde_Graae/Pixabay

How to avoid white coating on the surface of chocolate? The simplest ways

There are a few simple ways to avoid light coating on chocolate bars. First of all, it’s worth it store chocolate at a stable temperaturepreferably in a cool place
and a dry place where it remains unchanged. In addition avoid sudden temperature changese.g. do not store it near a heat source.

However, if a white coating appears, there is no need to throw away the chocolate immediately. You can try to get rid of it by gently heating the chocolate in a water bath or briefly heating it in the microwave. You’ll then want to gently stir the chocolate to reintegrate the cocoa butter. If you feel like it, vote in our poll below.