What does moldy chocolate look like?
In this brief guide, we will answer the question, “What does moldy chocolate look like?”. We will further elaborate on how to properly store chocolate and the shelf life of different types of chocolates.
What does moldy chocolate look like?
Moldy chocolate looks white and fuzzy. The mold grows off and above the surface of the chocolate. However, it happens very rarely.
Does mold really grow on chocolate?
Chocolate almost never really grows mold as the chocolate that we purchase from the shop doesn’t have sufficient moisture to allow mold to grow. Chocolate is dry and has no moisture, which is contrary to the growth requirements of mold and bacteria.
However, there is only a slight possibility that mold grows on chocolate. Usually, the white coating you see on chocolate is either sugar bloom or fat bloom, however, there are some rare cases where mold might actually grow on chocolate.
If any ingredient, let’s say, cocoa beans, that are added to make the chocolate had mold on them prior to the processing, chocolate might grow mold.
Cocoa, the primary element used for making chocolate, is harvested and afterwards processed for making chocolate.
Most trustworthy chocolate brands address a significant expense for great quality cocoa beans, however, some do not, and now and again things escape everyone’s notice, and rotten cocoa beans may have been utilized for making chocolate.
This would almost certainly give your chocolate a bad taste which you would catch right away, and during favorable conditions, the chocolate may develop mold over the long run, though this is improbable.
In other very improbable cases, mold can be developed by poor packaging or microorganisms to which the chocolate has come in contact while packaging.
Other ingredients used in chocolate, for instance, fruit or nuts, can also be a cause for mold growth.
What causes my chocolate to turn white?
The most probable cause of chocolate that turns white is blooming, which is a very typical development that occurs on chocolate that has come in contact with external moisture or a shift in temperature.
There are 2 kinds of bloom, which indicates there are 2 separate causes the chocolate might form a white layer.
One is sugar bloom, while the other is fat bloom. Here is some more explanation about both, to relieve your mind that your chocolate is not molded.
Sugar Bloom
Sugar bloom occurs when the chocolate is exposed to external moisture which then dissolves the sugar crystals on the surface of the chocolate. This seems like white chalky rubble on the surface of the chocolate.
Fat Bloom
Fat bloom occurs when chocolate is not hardened enough, or due to improper storage conditions when the temperature fluctuates excessively.
The fat bloom looks very much like sugar bloom, but has slightly more of a gray hint and is rather granular.
Most fats remain good at diverse temperatures, but cocoa butter remains solid at room temperature, so when it comes in contact with a high temperature, it melts and afterwards solidifies back to an inappropriate form, and then creates the white layer on the surface.
What is the shelf life of different types of chocolates?
Dark chocolate has the most prolonged shelf life since it does not have any dairy ingredients. A sealed bar of dark chocolate remains safe for almost 2 years under proper storage conditions while the unsealed bar of chocolate remains safe for nearly 1 year.
White chocolate is made up of milk, sugar as well as cocoa butter, among other ingredients. A sealed bar of white chocolate remains safe for almost 1 year whereas the unpacked white chocolate kept in an air-tight box remains safe for around 6-8 months.
Milk chocolate is composed of cocoa butter, cocoa solids, milk and sugar, among other ingredients and it lasts for the same time as white chocolate. Therefore, a packed bar of milk chocolate remains safe for almost 1 year while the unpacked bar of milk chocolate remains safe for about 6-8 months provided proper storage is ensured.
How to safely store chocolates?
To ensure the safety of chocolates and to increase their shelf life, certain points should be kept in mind while storing them:
- Store your chocolates at a low temperature to maintain their freshness and quality for a prolonged period.
- Store them in a cool, dry, and dark area away from direct sun rays and heat for instance, in your pantry where there is no exposure to heat and sun rays.
Other FAQs about Chocolate that you may be interested in.
Does white chocolate have milk?
Conclusion
In this brief guide, we have provided an answer to the question, “What does moldy chocolate look like?”. We have further elaborated on how to properly store chocolate and the shelf life of different types of chocolates.
