Why does chocolate sometimes have a grayish cast or gray
streaks when I take it out of its wrapping?
--Fred B.
Most likely there’s been a big change in temperature in the
area where you’re storing the chocolate.
Experts call this color change “chocolate bloom.” Technically the cocoa butter in the chocolate
rises to the surface when the chocolate gets warm. When it cools, the cocoa butter turns gray. Another cause can be sugar rising to the
surface of the chocolate when there’s high humidity. When any surface moisture evaporates, the
sugar crystals are visible.
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