WHY DOES CHOCOLATE TURN GREY AFTER SOMETIME? | Reasons |Scientific
- 7 years ago
WHY DOES CHOCOLATE TURN GREY AFTER SOMETIME? | Reasons | Scientific -
When chocolate turn grey, one of the two things can be seen-Sugar Bloom or Fat Bloom.
Sugar Bloom is caused by surface moisture. The moisture causes the chocolate to dissolve.
Once the moisture evaporates, sugar crystal remains on the surface. If this process repeats the surface become sticky and can even discolor.
Fat Bloom is similar to Sugar Bloom, except that it is fat or cocoa butter that separate from chocolate depositing itself outside of the candy.
As with sugar Bloom, the cause of Fat bloom problem is quick temperature changes and overly warm storage.
When chocolate turn grey, one of the two things can be seen-Sugar Bloom or Fat Bloom.
Sugar Bloom is caused by surface moisture. The moisture causes the chocolate to dissolve.
Once the moisture evaporates, sugar crystal remains on the surface. If this process repeats the surface become sticky and can even discolor.
Fat Bloom is similar to Sugar Bloom, except that it is fat or cocoa butter that separate from chocolate depositing itself outside of the candy.
As with sugar Bloom, the cause of Fat bloom problem is quick temperature changes and overly warm storage.