![](\"https:\/\/www.simplyrecipes.com\/thmb\/E5Q4zdrvTpXb78JWEwPg0VWBuqk=\/4027x2685\/Simply-Recipes-Chooate-White-Safe-LEAD-01-c8be7c9a52ef4521bf82f0efb3587f5a.jpg\")
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So you\u2019ve stumbled upon a stash of candy you forgot you had. Score! But after you peel back the wrapper on that chocolate bar from Halloween circa who-knows-what-year, you notice a white or gray film around the edges of the treat you were just about to devour. Is it mold? Is it dust? Most importantly, is it edible?\n<\/p>\n
I’ve got good news for you: It\u2019s absolutely still edible, and there\u2019s no need to throw out that perfectly OK chocolate bar. White flecks and spots on your chocolate bar are signs of either a \u201cfat bloom\u201d or a \u201csugar bloom,\u201d and it\u2019s totally natural.\n<\/p>\n
<\/p>\n Fat bloom is a waxy white coating that forms due to milk fats or cocoa butter\u00a0moving through the chocolate and crystallizing on the surface. It usually happens due to temperature changes, so if the chocolate has seen the chilly drafts of winter but also the blast of the heater cranked too high, you\u2019re more likely to see those gray splotches. It more commonly occurs in less expensive chocolates that haven\u2019t been tempered but can also sometimes happen with pricier, specialty varieties.\n<\/p>\n Sugar bloom occurs most often\u00a0because moisture\u00a0in the packaging draws out the sugars within the confection and causes them to crystallize on the surface. Sugar bloom is usually dry and may make your chocolate feel a little gritty or sandy, but just like with fat bloom, it\u2019s still perfectly safe to eat.\n<\/p>\n Simply Recipes \/ Getty Images\u00a0<\/p>\n <\/span> <\/p>\n Your best bet to prevent sugar or fat bloom is to store your chocolate in a cool (but not too cold) environment. Sixty-four degrees is the\u00a0scientific sweet spot, but the door of your fridge or a cool pantry shelf will work just fine.\n<\/p>\n <\/p>\n If you\u2019ve got a stockpile of chocolate that has some unsightly bloom on it but you aren\u2019t quite ready to toss it, you can absolutely eat it as is\u2014though the flavor will likely be a little off compared to a fresher chocolate bar. Another option? Repurpose your chocolate by melting it down.\n<\/p>\n Toasty mugs of homemade\u00a0hot chocolate\u00a0are perfect applications for your leftover candy. If you\u2019ve got some higher-quality stuff on hand, like semi-sweet chocolate chips or baking chocolate that happens to have bloomed, you can melt it into\u00a0ganache,\u00a0brownie batter, or make your own\u00a0chocolate bark\u00a0that\u2019s perfect for snacking or gifting. Or, dip nuts, dried fruit, biscotti\u2014even bacon\u2014into melted chocolate for a cute, homemade snack.\n<\/p>\n<\/div>\n #White #Stuff #Chocolate #Safe #Eat<\/p>\n","protected":false},"excerpt":{"rendered":" So you\u2019ve stumbled upon a stash of candy you forgot you had. Score! But after you peel back the wrapper on that chocolate bar from Halloween circa who-knows-what-year, you notice a white or gray film around the edges of the treat you were just about to devour. Is it mold? Is it dust? Most importantly, […]<\/p>\n","protected":false},"author":1,"featured_media":698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[481,110,193,376,375],"class_list":["post-697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-chocolate","tag-eat","tag-safe","tag-stuff","tag-white"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=697"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/697\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/698"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Fat Bloom and Sugar Bloom Explained <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How To Prevent Fat and Sugar Bloom <\/span> <\/h2>\n
The Best Way To Enjoy Bloomed Chocolate <\/span> <\/h2>\n