Can chocolate get moldy?

In this brief study, we will answer the question, “can chocolate get moldy?” and discussed the types of blooms that give it a moldy appearance and their prevention.

Can chocolate get moldy?

No, chocolate does not get moldy. The bar of chocolate is nearly difficult to mold because it lacks the moisture required for mold formation. Chocolate bloom, a fuzzy white, chalky covering that forms on the surface of the chocolate, is possible. Bloom may change the flavor of your chocolate, but it will not make you sick.

Here’s Why Your Chocolate Turns White

Let’s have a look at what bloom is and how it develops.

It is essential to understand the three types of chocolate bloom: sugar bloom, fat bloom, and butterfly bloom.

Sugar Bloom

Wet chocolate dissolves the sugar crystals on its surface, resulting in a powdery white residue that looks like mold or fungus when it comes into contact with moist air.

Fat Bloom

Fat bloom, on the other hand, occurs when chocolate is not correctly tempered or when it is stored in an environment with substantial temperature changes. When this kind of bloom is present, it has a white-gray appearance and gives the chocolate a delicate, powdery texture. Furthermore, it is designed to seem like fungus or mold growing on chocolate.

While all chocolate manufacturers try to keep bloom at bay during the production process, they have little control over the conditions of storage in stores or at home.

The Buttery Bloom

While lipids are often considered to be boring, cocoa butter is an exception to this rule. An extremely rare kind of fat, it is solid at ambient temperature and has a high melting point.

The bloom is formed when chocolate containing cocoa butter melts during storage and is not properly hardened, as is the case with dark chocolate. An example is a bar of chocolate that has been left out in the sun before being cooled in the refrigerator. It develops an uneven texture and a fuzzy white covering as a result of this process.

How Bad Is the Bloom?

Once the chocolate has bloomed, its look becomes much less attractive. Instead of being a shiny, deep dark piece of candy, it has mold-like splotches that are ugly.

Keep in mind that a blossoming chocolate bar is completely safe to ingest and presents no threat to your health. In turn, you will have no regrets about indulging in it to fulfill your wants as a consequence of doing so.

If you have a very refined taste, you may discover that the bar is missing in terms of flavor and texture, as described above. Chocolate blooming is associated with a loss of flavor.

However, even if you aren’t in the mood to eat it, you may still use it in recipes that ask for melted chocolate, such as baking or making hot chocolate.

Other FAQs about Chocolate which you may be interested in.

Is Oreos chocolate?

Can chocolate spoil?

How to fix that bloom?

While blooming chocolate is still delicious, some people are turned off by its unattractive powdered look, which they describe as “off-putting.” That is still not a reason to throw it out of the window. You can satisfy your chocolate cravings with a short do-it-yourself fix.

Bring your damaged chocolate bar back to life at home to redeem it. Melt the chocolate and thoroughly combine it before pouring it into whichever mold you have available. As soon as the chocolate has cooled, the sugar and fat will be returned to it, and voila! It has returned to its original rich brown coloration.

Remember! Every time you re-temper a bar of chocolate, a little bit of flavor is lost in your favorite treat. This loss of flavor will be especially noticeable in high-end chocolates that are known for their distinctive flavor.

How to Prevent Chocolate Bloom?

The most effective way of avoiding bloom is to store chocolates in a cool, dry environment that keeps a constant temperature throughout the year. To maintain the flavor and texture of chocolate – whether it be bittersweet, bittersweet-sweet, or cooking chocolate – appropriate storage is essential.

Chocolate is well-known for its ability to absorb flavors from any surrounding food. Make certain that the container is well sealed and that it is kept away from anything that has a strong odor.

The ideal storage temperature is between 65 and 68 degrees Fahrenheit, with a relative humidity of about 50 percent to 55 percent – neither too high nor too low – to prevent the fruit from going bad.

The best-before date on store-bought chocolates may be extended by up to six months if the chocolate is stored properly. Chocolates that include less sugar and fat have a much longer shelf life than chocolates that contain nuts or wafers as ingredients.


In this brief study, we answered the question, “can chocolate get moldy?” and discussed the types of blooms that give it a moldy appearance and their prevention.


What was missing from this post which could have made it better?

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.