Why does chocolate turn white?

In the brief guide, we are going to answer the question ‘Why does chocolate turn white’ with a deep analysis of what consequences are present inside them.

Why does chocolate turn white?

Chocolate can turn white for either a fat bloom or a sugar bloom. When fat bloom occurs, liquid fat permeates the chocolate before crystallizing on the top. Usually, a sudden temperature shift is what causes it. 

When the chocolate becomes slightly moist, it releases the sugar and causes a sugar bloom. The crystals that resemble white are left behind as it dries. Both are risk-free. Maybe the texture is a little gritty.

What happens when your chocolate turns white?

First off, this does not imply that the chocolate is stale or unpalatable.

The presence of this white “thing” on the chocolate does not indicate that it is moldy. It denotes that the chocolate has experienced “bloom,” a condition.

Chocolate bloom comes in two varieties: sugar bloom and fat bloom.

When moisture comes into touch with the chocolate, a sugar bloom happens. Most chocolate you consume contains sugar.

The more difficult case of fat bloom can have multiple causes. These include poor tempering, temperature variations, and unsuitable storage conditions.

In reality, the way we keep our favorite chocolate-flavored delicacies is what causes this unusual phenomenon, known as “fat bloom.”

It also costs the chocolate business millions of pounds annually and is the main source of customer complaints.

How long is chocolate good for?

White chocolate can last up to four months, milk chocolate up to a year, and dark chocolate up to two years when stored correctly in a dry, cool environment. On the other hand, truffles and chocolates with coconut topping only remain fresh for three to four months.

How long after its expiration date can chocolate still be consumed?

You can consume milk chocolate two to four months after the expiration date without any difference in taste or quality if you stored it properly. White chocolate for up to four months and dark chocolate for a year.

Is it possible to keep chocolate at room temperature?

Chocolate can be kept at room temperature for extended periods of time without significantly affecting the product’s quality.

How to properly make tempered chocolate?

1. Temper the chocolate before adding it to the bar mold.

2. Invert the mold and pour the chocolate into it, leaving a thin layer of chocolate on the inside.

3. Allow the mold to cool until the chocolate hardens.

4. After the cherries have cooled and been soaked in juice, place them in the bar mold. Pour tempered chocolate over the cherries, but do not completely fill the mold. Allow space so that you may add a chocolate cap.

5. Use tempered chocolate to attach a chocolate cap to the mold. Since the chocolate cap is a covering, if the chocolate that is in contact with the sugar-soaked fruit blooms, it is hidden by the “cap” of tempered chocolate and is therefore invisible.

6. Use a soft tap to remove any air bubbles and chill your mold.

7. After the chocolate has cooled and hardened, flip the mold over and remove the finished product.

8. Typically, for convenience when working with liquid-soaked fruits that are extremely moist, it is advised to either use a chocolate truffle mold or to enrobe the fruit in two coatings of chocolate as a single piece. For this sort of chocolate, bar molds can be challenging due to their thinness.

What are the ways to avoid chocolate turning white?

Keep your chocolate in an airtight container at a temperature of about 70°F to avoid blooming. Keep chocolate out of the refrigerator since it gets too humid there; instead, store it in a cool area of your kitchen, like a dark cupboard or on a low shelf.

Your candy won’t appear as good as fresh if you let it sit through several temperature fluctuations and an unpleasant environment.

How can you keep chocolate to prevent it from being white?

The best place for your chocolate to be kept is in an airtight container in a cool, dry area, such as a pantry or cellar.

Store it in the coldest location in the house, which is often a lower cabinet or a dark pantry, if you live in a hot, humid environment without air conditioning.

To keep moisture and odors out, you can carefully wrap and seal your chocolates in a few layers of plastic wrap or ziplock bags.

Finally, you can place the airtight container with the sealed bags in the refrigerator’s warmest area, typically the front shelves on the top and middle levels.

Other FAQs about Chocolate that you may be interested in.

How many ounces are 2 squares of chocolate?

How much caffeine in white chocolate?

Can you eat M&M’s when pregnant?


In the brief guide, we discussed answering the question ‘Why does chocolate turn white’ with depth analysis of what consequences are present inside them.






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.