Now for a question that has been bugging me, and quite possibly every chocolate lover around the world for quite some time. Why does chocolate go white? You know what I mean, right? What would appear to be a perfectly good chocolate bar while still contained in its wrapper turns out to be a somewhat pale in its complexion. What should have been a beautiful looking, chocolaty brown treat ended up being a rather unappetizing looking white bar that more closely resembled a piece of white dog poop. This completely disturbing transformation left me wondering, why does chocolate go white?
I’ll be the first to admit that when I discover a piece of chocolate has gone white I generally discard of it. I mean, come on. It looks moldy, and it can’t possibly be healthy for you (put this into context, chocolate will take longer to kill you than mold). But the thing about this pale skinned, poor excuse for a confectionery treat is that it is perfectly fine to eat. This is despite the fact that it is trying its darndest to persuade you to go for the apple in the fruit bowl instead. So would you like to know what this off putting white stuff is? It’s called bloom.