If you’re like me, you’re addicted to chocolate. Not addicted to the point of needing to go to rehab addicted but hooked on the sweet, indulgent taste of chocolate, whether it is in the dark or milk variety. Chocolate bars along with ice cream are my guilty pleasures. But if you’ve ever had a chocolate bar open for enough time, you’ve noticed the white powder residue that appears on these bars of chocolate.
But once you know what that white stuff is, you might reconsider this guilty pleasure – or at least make sure you brush that stuff off before chowing down on it.
So are you ready to learn once and for all what that white residue is on your chocolate bar? Research indicates it is fat particles rising to the surface. And it happens when we store the delicious treats at a specific temperature.
If stored in a place that is too warm or too cold, the chocolate “fat bloom” appears on the surface of the goodie. And it is the result of many customer complaints each year. And knowing that this is fat on the surface of a chocolatey treat does not help curb the grievances.
Jimmy Doherty on Channel 4’s Food Unwrapped did an investigative piece of chocolate fat bloom. And it might surprise you, but scientists only recently figured out why these white specks appear on our favorite deserts.
Employing the world’s largest X-ray, German scientists learned that this fat rises to the surface of the treat through minute cracks in the chocolate. This only happens when a manufacturer or seller stores the chocolate at a temperature that is either too hot or too cold.
The show visited the Lindt chocolate factory in Switzerland to learn best practices in the industry. And they found that chocolate is best stored at temperatures between 57-64 degrees Fahrenheit or 14 to 18 Celsius.
Although it is unsightly, fat bloom does not alter the taste or prove to be harmful to the specimen.
Dr. Stephen Roth told Doherty that fat bloom is a common occurrence that shouldn’t scare you although it doesn’t look great. And he says it works like this:
“Crystalline fat melts, and the fat can start moving via the cracks. This is where the fat can go into and then it goes to the surface.”
In the chocolate industry, fat bloom results in the largest number of complaints from customers. And when it appears on chocolate, manufacturers throw it away to the tune of millions of pounds of chocolate each year.
The best way to prevent fat bloom is to keep factories in the optimal temperature range.
But Lindt suggests another way to stop the fat bloom from forming on your chocolate bars. They say you should eat the goodies before it has a chance to develop. That’s got to be the best advice I’ve heard all week.
Conclusion: The wat residue on chocolate is called fat bloom. These fat particles rise to the surface when chocolate is stored at the wrong temperature. It is not harmful and does not disturb the taste. Eat your goodies before it forms!