What Is That White Stuff All Over Your Chocolate?

Imagine unwrapping your favorite chocolate bar only to find it covered in strange, white flecks, and so the chocolate dilemma begins. Panic sets in. Did you just discover ancient chocolate? Should you toss it immediately? Fear not. That white stuff on your chocolate isn't dangerous, and your beloved treat isn't past its expiration date. It's called "bloom," and it's a harmless, though mildly disappointing, side effect of science at work in your sweet indulgence. Whether your chocolate has fallen victim to fat or sugar bloom, the good news is you can still eat it safely.

This phenomenon is surprisingly common, and its appearance can make your chocolate look like it's been dusted with powdered sugar. While it's natural to feel a bit repulsed, there's no need to panic. Your chocolate's taste might be slightly affected, but it won't send you running for the nearest trash can, nor do you need to Google "Is my chocolate alive?" or "Did I buy evil chocolate?" So, let's unwrap (pun intended) exactly what this is and how to prevent it from showing up on your treats again.

The white stuff on your chocolate comes down to two culprits: fat bloom and sugar bloom. Fat bloom occurs when chocolate is stored at inconsistent temperatures, causing the cocoa butter to separate and rise to the surface. This results in those white, waxy streaks that are essentially just misplaced fats. Sugar bloom, on the other hand, forms when chocolate is exposed to moisture, such as condensation, after being refrigerated, causing sugar crystals to dissolve and then recrystallize. Both baking and regular chocolate can bloom, though they do have some differences. Neither type of bloom is harmful, though sugar bloom can give your chocolate a grainy texture.

Bloomed chocolate is definitely still edible but loses some of its creamy texture and signature snap and may lack the rich experience you'd expect from a luxurious chocolate bar. To avoid bloom, store your chocolate in a cool, dry place (around 65 to 70 degrees Fahrenheit) and avoid drastic temperature changes. While bloom might make your chocolate seem unappetizing, you'll forget all about it once you're enjoying it. So go ahead and embrace the science, savor the flavor, and maybe think twice about where you stash your chocolate bars next time.