Why does the chocolate have hoarfrost on the surface after a long time?

This is actually one of the biggest headaches for chocolate manufacturers. Although edible, hoarfrost affects both the appearance and the taste. Because of the presence of hoarfrost, the best before date for chocolate is limited to a very short period of time.

Most people don't know that the hoarfrost of chocolate is divided into two categories, and the formation mechanism of these two types of hoarfrost is completely different. One of them is called fat bloom and the other is called sugar bloom.

As the name suggests, the main ingredient in frosting is sugar. Its formation is often caused by the chocolate experiencing a violent increase in temperature over a short period of time. For example, chocolate that has been refrigerated in the refrigerator is brought directly to room temperature, which is more likely to cause this problem.

Because in this case, the moisture in the air will agglutinate on the surface of the cooler chocolate, becoming small droplets. The water will dissolve the white sugar in the chocolate, and when the water evaporates, the white sugar will remain on the surface of the chocolate. In addition to the heating up, there is also a condition that can cause the frosting to form, and that is by leaving the chocolate in a very humid environment.

This also promotes the formation of small water droplets.

Creams are more common than frosting, and they are a greater threat to the quality of chocolate. Its main ingredient is cocoa butter. There are two relatively mature theories about its formation process in the academic community.

The first theory is the theory of phase separation. The theory is that the small amount of "low-melting cocoa butter" present in those chocolates is the culprit behind the cream.

We know that diamond and graphite are two different crystalline states of carbon. Cocoa butter will also have different crystalline states – it's more powerful, and there are 6 in total. Each crystallization state corresponds to a different melting point.

For example, the melting point of crystalline i is only 17, which is already liquid at room temperature. Crystalline VI has a melting point of 36 and may not melt even if it reaches the tip of the tongue. It tastes like chewing wax.

The most desirable thing is for all the cocoa butter in chocolate to be in a crystalline V state. This crystalline crystal has a melting point of 34, is solid at room temperature, and melts beautifully on the tip of the tongue, making it a perfect piece of chocolate.

Of course, the real world can't be so perfect. At high storage temperatures, those cocoa butters with low melting points will melt. When the fat melts, it becomes larger and takes up more space, while the rest of the material around the fat is solid.

As a result, these fats are "squeezed" from the gaps between the crystals onto the surface of the chocolate, where they crystallize to form a cream.

However, even if the chocolate has been stored at low temperatures for a long enough time, the cream will appear, and the phase separation theory cannot explain it. This is where another theory comes in: the polycrystalline transition theory.

According to the polycrystalline transition theory, the crystalline vi of the miso chewing wax is the most stable. The other crystalline types of cocoa butter (including the perfect V-type) will eventually slowly transform into crystallized VI, which will be followed by hoarfrost. In other words, while perfect chocolate can be obtained by tempering, chocolate with white frost is the "most stable chocolate".

Why does chocolate have hoarfrost on the surface after being left for a long time?

The cream-like film on top of the chocolate is called "frosting", and under certain conditions, it will produce this effect, which is a natural phenomenon, and can also be subdivided into two situations, one is "grease frosting" and the other is "sugar frosting". Let's talk about the cream first, when the cocoa butter or other oils in the chocolate float on the surface of the chocolate, it will speed up the formation of this cream, which has no effect on eating, just eat it directly.

Next, let's talk about frosting, frosting is formed by crystallization after the evaporation of sugar, it is very simple to detect whether there is frosting or frosting, we first know that the melting point of cocoa butter is 34 degrees, and then create this temperature, after reaching the conditions, touch the chocolate with frost on the surface with your hands, if the frost can melt, it means that it is grease frosting, otherwise it is frosting. <>

Both creams are safe and edible, but the chocolate may not taste as good as when you first got it. Therefore, please do not leave the chocolate for a long time, it will affect the taste of the chocolate, it is recommended to put the chocolate in a dry place with a temperature of about 16 degrees, and not too humid and cold, otherwise it will affect the taste.

If a white layer appears on the outside of the chocolate, it is edible, but only if the chocolate is within the expiration date.

Because chocolate in a low-temperature environment, the cocoa butter and other fats and sugars in it will regurgitate and crystallize, after the temperature changes, it will dissolve and precipitate out of the surface, and form the white substance on the surface now, which is a normal phenomenon, which is edible and has no harmful substances.

Although the chocolate with a white substance can still be eaten, its mellow and rich flavor will be weakened, so it is recommended that you be careful not to control the temperature of the storage environment when storing the chocolate.

Chocolate is distinguished from whitish and moldy.

Appearance. Chocolate is white because the sugar and fat in the chocolate are precipitated, so the surface is a mist or powdered white substance, but moldy chocolate is caused by the growth and reproduction of mold, so the surface is mold and other substances, and there may be different colors.

Smell. After the chocolate turns white, it still has the mellow aroma of the chocolate itself, but it is slightly reduced, and there is no peculiar smell. However, if the chocolate is moldy, the chocolate will have a musty smell, alcoholic smell, and foul smell due to the growth and reproduction of mold.

The causes of chocolate creaming can be broadly divided into the following three types:

1) "Allosterism" of fat crystals: The main ingredient of chocolate is cocoa butter, and cocoa butter has six "brothers and sisters" with different forms, of which the fifth brother (type) is the most stable and is the desired structure, which can give the chocolate coating a shiny appearance. The melting point of the younger brother (type VI) is higher than that of the fifth brother (type V), and the fifth brother will become the younger brother when it is stored, resulting in the formation of a very thin layer of "hoarfrost" on the surface of the chocolate, which is the legendary "fat frost".

2) "migration" of oils: at 18 o'clock, the migration rate of oils is very slow and does not frost; But at 30 the oil migrates quickly and quickly whites. Moreover, it has been found that the composition of the oil that migrates at different temperatures is different.

3) "Struggle" between raw materials: Some merchants will use cocoa butter substitutes, and the poor compatibility between cocoa butter and cocoa butter substitutes causes them to recrystallize, thus forming larger crystals that swim to the surface of the chocolate, and these long, sharp needles eventually cause white cloudiness like frost.

Frosting is because after the chocolate is taken out of the refrigerator, the moisture formed by the cold air cooling on the surface makes the sugar in the chocolate analyze and form frosting. Creaming is due to temperature changes in cocoa butter and cocoa butter that are free from chocolate.

The chocolate has something white on top of it, which is cocoa butter sugar crystals. When stored in a humid environment, the sugars in chocolate are easily dissolved by the moisture on the surface, and when the water evaporates, cocoa butter crystals will be left behind. Even if it is airtight, moisture will penetrate and cover the surface of the chocolate with a thin layer of grayish-white frosting.

There is no problem with eating, but the taste is a little worse.

When the temperature of chocolate is stored for a long time exceeds +25 °C, the delicious oil in the chocolate will seep out of the surface of the chocolate, and when the temperature is lowered again, the delicious oil will condense into white crystals, similar to a layer of white powder, and the chocolate is still edible, but the taste becomes worse, and the general consumer mistakenly thinks that it is moldy, which is an incorrect cognition.

If the chocolate is left for a long time, there will be hoarfrost on the surface. First of all, let's explain what this "hoarfrost" is all about. "White frost" is a problem that many chocolate manufacturers encounter, and there is also a romantic saying called "flowering".

It sounds romantic, but it's one of the biggest headaches for chocolatiers. Because of the "hoarfrost", the best time to consume chocolate is also limited to a short period of time. And "hoarfrost" is also divided into two kinds, one is called "fat cream" and the other is called "sugar frost".

As the name suggests, "cream" refers to chocolate with a high cocoa butter content, and in a relatively high temperature environment, the cocoa butter with a low melting point will melt, and after melting, it will become larger and larger in volume and take up more and more space, but the other substances around the fat are still solid. These fats are squeezed from the voids between the crystals onto the surface of the chocolate, creating a cream.

"Frosting" means that most of the ingredients in chocolate are sugar, usually because the chocolate has undergone a violent heating period in a short period of time. For example, if the chocolate is put in the refrigerator and taken to room temperature, the moisture in the air will form a condensation on the surface of the cold chocolate and become small droplets, which will dissolve the white sugar in the chocolate, and when the water evaporates, the sugar will remain on the surface to form frosting.

Compared with creaming, frosting is a less threatening phenomenon to the quality of chocolate.

You can eat it.

If the storage environment is extremely humid, the sugar in the chocolate will be easily dissolved by the moisture on the surface, and after the water evaporates, it will leave sugar crystals, which is what we see as hoarfrost.

Preservation of chocolate

1. At room temperature.

If the weather is not very hot, you can place the chocolate in a cool, dry, clean place at room temperature, away from direct sunlight, water and other odors.

When storing chocolate, temperature and humidity are the most important, and it is best to keep the environment dry. Pure chocolate should be stored at a temperature of 5 20 °C and humidity controlled at 82 85 °C. The storage temperature of compound chocolate is 8 18 and the humidity is controlled at 78 .

2. Be outdoors.

If you've just bought chocolates outside and you're not going to go back right away, it's a good idea to go back to the store before you go home, as the outside temperature is high and it's hot. After wrapping it in a plastic bag, put some ice cubes and take it home as soon as possible to preserve.

It's edible.

1. There are usually two situations of white frost on the surface of chocolate:

1. Frosting. Frosting is caused by the high temperature of chocolate in a short period of time, such as when chocolate is taken out of the refrigerator for a period of time on a hot summer day and is not eaten immediately.

2. Grease cream. Creams are formed by the melting of cocoa butter with a low melting point at high temperatures.

2. There are three ways to judge the hoarfrost of chocolate:

1. Touch the hoarfrost with your hands, the general frosting is not easy to melt, and the grease cream is more humid and easy to melt by the temperature of the fingers.

2. Dripping water, the frosting will spread out in the water to dissolve, and the cream will form a small ball.

3. Use a hair dryer to blow heat, and the hoarfrost will melt away quickly.

3. How to store chocolate:

The best temperature for storing chocolate is 5-18 degrees Celsius, and in the hot summer, be sure to put the chocolate in the refrigerator, do not open it immediately after taking it out, and wait for it to warm up a little before eating. The indoor temperature is lower than 20 degrees Celsius, and it can be stored at room temperature, and it can be cool and ventilated.

Chocolate has white frost, most often caused by improper storage. Frosted chocolate may lose its mellow taste, but it is not harmful to the human body, so you don't have to worry about it.

It can be eaten, hoarfrost is just a layer of white powder formed by the combination of fat and sugar, which is mostly caused by changes in ambient temperature and humidity, which does not affect eating, and can still be eaten safely.

Why does chocolate have a hoarfrost shape on the surface after being left for a long time? The surface is white and filial piety, because the chocolate contains cocoa butter, which is decomposed by heat and re-condensation caused by cold weather, which is not a quality problem, but affects the taste.

Cocoa butter is very sensitive to temperature. When chocolate is stored above 22 for a long time, some of the cocoa butter will melt and seep out to the surface of the chocolate. When the temperature drops, the oil recrystallizes on the surface of the chocolate, forming larger crystals and taking on a bluish patch, like a layer of hoarfrost.

Therefore, chocolate needs to be stored at a temperature of 22, relative humidity of 55%, cool, dry and clean in a cool place at room temperature, away from direct sunlight, water and other odors.

Why does chocolate leave for a long time to indicate that there will be white frost? The appearance of hoarfrost in chocolate has a lot to do with the way we store our chocolate, and this hoarfrost does not cause any harm to our health. Chocolate is very rich in cocoa butter, which decomposes when the gas is high.

At this time, the temperature of the ice box in the refrigerator is very low, and the decomposed cocoa butter will be re-solidified. So at this time, we see that the surface of the chocolate is whitish, and these substances are cocoa butter that has been re-solidified. So it's not that there is a problem with the quality of the chocolate, or that the chocolate has deteriorated and moldy, but if the chocolate is left for too long, mold will grow white and green hairs, and such chocolate can no longer be eaten, so as not to cause physical discomfort.

Why does chocolate leave for a long time to indicate that there will be white frost? The appearance of hoarfrost in chocolate has a lot to do with the way we store our chocolate, and this hoarfrost does not cause any harm to our health. Chocolate is very rich in cocoa butter, which breaks down when the temperature gets warmer.

At this time, if the temperature in the refrigerator is very low, the decomposed cocoa butter will be coagulated again. So at this time, we see that the surface of the chocolate is whitish, and these substances are cocoa butter that has been re-solidified. So it's not that there is a problem with the quality of the chocolate, it's not that the chocolate has deteriorated and moldy, but if the chocolate is left for too long, mold will grow white and green hairs, and the chocolate can no longer be eaten, so as not to cause physical discomfort.