Mold On Chocolate: How to Prevent Chocolate From Molding?

mold on chocolate
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mold on chocolate

The white spots on the chocolate bar do not indicate molded chocolate; it means chocolate is blooming. Let’s look at does chocolate get moldy and how a mold develops.

To explain the difference, you want to know that there are two types of blooming of chocolate: sugar and fat.

Sugar bloom: It occurs when moisture comes into contact with the chocolate, and the sugar crystals on the surface dissolve, leaving a white powdery residue that resembles the shape or form of chocolate.

Fat Bloom:  It occurs when chocolate is not properly tempered or stored in areas with rapid temperature changes. Flowers of this type have an off-white appearance and give the chocolate had smooth, powdery texture. It is also similar to fungus or mold in chocolate.

Mold On Chocolate?

Can Chocolate Mold?

Many chocolates are mold-free. Mold grows hard when chocolate has a lack of moisture to prevent mold growth. However, it can form a layer of misty white chalk called a bloom. Blooming is somehow similar to a mold and it can change the taste of chocolate, but it doesn’t make it nauseous. Thankfully, the chocolate that you bought mostly does not contain water, so it cannot grow mold.

However, when chocolate is exposed to external humidity or varying temperatures, a white layer called plaque can form, which is often harmful; the same as a mold.

Side-effects of Molding

Chocolate looks no less pretty and tasty after blooming or molding. Instead of glossy brown candy, it turns into this ugly moldy stain. This moldy chocolate is however safe to eat plus is not dangerous to your health. So you won’t regret eating this to meet your cravings. If you’re a very taste sensitive person, the taste and texture of the bar may not match because the chocolate molding is accompanied by a slight loss of taste. Even if you don’t want to eat it, you can use it for multiple cakes, hot chocolate, or any other recipe that requires melted chocolate.

How to Save Molded Chocolate?

Blooming chocolate is however harmless to eat, but the annoying choke shape can get in the way of some. This still has no reason to throw it. A little DIY update can help you meet your chocolate needs. Dissolve the chocolate and pour it into all available molds. When it cools, add sugar and fatback to the chocolate, and it’s ready! Chocolate is back in amazing brown form as it should be.

How to Prevent Chocolate from Molding?

The easiest and practical way to save chocolate from molding is to stock chocolate in a dry, cool place with a stable temperature. Whether it’s dark, white, milk, or finished chocolate, storage is the solution to maintaining its taste and texture.

Chocolate is known to absorb the taste of the surrounding food. Close it properly and keep it away from strong-smelling objects. The perfect storage temperature is 65 to 68 degrees Fahrenheit and 50 to 55% relative humidity. No more or less.

If saved properly, you can assume regular chocolate that you buy in your store to last up to six months after the shelf life. Chocolate with less sugar and fat has a much longer shelf life, but chocolate with nuts and waffles does not.

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