Why does chocolate get moldy, what does chocolate look like, and how to identify chocolate mold

Chocolate is a delicate pastry, although the chocolate itself is not easy to spoil, but because cocoa butter is the only kind of oil that will melt above 20oC, as long as the room temperature is a little higher, the chocolate will begin to soften, once softened, even if it is frozen into a solid again, the taste will be a little different, so you should be very careful when buying and preserving.

When buying chocolate, if you can see the chocolate itself, you must pay attention to whether its surface is smooth, if the surface is shiny, it means that the chocolate is well preserved and fresh. Because the chocolate will not only soften and the oil will begin to separate (commonly known as sweating) at high temperatures, but the white mist substance will be produced on the surface of re-freezing, which does not mean that the chocolate is spoiled or moldy, but the result of the separation and coagulation of cocoa butter, it can still be used, but the flavor is not as smooth and delicate as fresh. At the same time, it is best to wrap the chocolate in aluminum foil, which on the one hand insulates the heat and on the other hand, it can isolate other flavors from entering the chocolate.

The best storage temperature of chocolate is 15oC 20oC, after the chocolate is bought home, it is best to be practical immediately, if there is left, put it in a cool place. If the room temperature is really high, then you have to put it in the refrigerator to preserve, but do not put it in the freezer, the chocolate will become too hard, and the surface fog will be more serious, so you can put it in the refrigerator. Chocolate taken out of the refrigerator should not be eaten immediately, but should be allowed to warm up at room temperature before eating.

Chocolate is usually shelf-stable for about one year, but the time varies depending on the contents. Especially for chocolate products with fresh milk (or high milk content) and hazelnuts, because the shelf life of milk and hazelnuts is not long, the shelf life of chocolate is relatively shortened.

After leaving it for a long time, the bacteria inside will enter and begin to grow, and it will become moldy.

Cocoa butter is the only type of oil that melts above 20, so as long as the room temperature is a little higher, the chocolate will start to soften, so good pure chocolate will not become moldy, if the chocolate is mixed with nuts or other ingredients, improper storage and bacterial growth, it will become moldy.

Sister, it's not just chocolate, as long as it's eaten, there will always be a moldy day, you're so naïve.

As the summer passed imperceptibly, the temperature also changed from high to low, and when I took out the stored chocolate and was ready to taste it, I found that the surface of the chocolate was covered with a white film. Could it be that the chocolate is moldy? So what does chocolate mold look like?

How to identify chocolate mold? Let's follow me to find out.

What does chocolate mold look like? Chocolate can be distinguished by its appearance, sound, feel, etc. The moldy surface of the chocolate will obviously grow white or other colored mold, the color will be dull, the sound will be dull when dropped on the ground, and it will feel slimy to the touch.

If you want to identify whether chocolate is moldy, the most direct way is to look at the appearance of the chocolate, because after the chocolate is moldy, its surface will obviously grow white mold, and the surface of the chocolate will become dull, not as bright as fresh chocolate.

It is best not to leave the chocolate for too long, and it is recommended that you eat it right out of the bag, which is the best way to preserve it. If you really can't finish it, then put it in a space with a temperature of 15-18 degrees Celsius, and avoid direct sunlight without peculiar smells, and store it with tin foil chocolate, which can not only isolate other flavors, but also insulate the heat to prevent melting. At such temperatures, it can generally be stored for a month, and if the quality of the chocolate is better, then it can be stored for a longer time.

The main reason for the whitening of chocolate is that after the production of chocolate, due to the difference in temperature, sometimes the temperature is too high, and the sugar will seep out of the chocolate, and the sugar will form a whitish situation after the sugar solidifies, and the chocolate mold is mainly because the chocolate has deteriorated when it is preserved.

Frost spots can be divided into two types, frosting and creaming. The formation of frosting is due to the moisture on the surface of the chocolate that dissolves the sugar in the chocolate, and then suddenly comes out of the refrigerator and encounters hot air. Whereas, cream is cocoa butter and cocoa butter that are separated from chocolate.

Most of what we see is cream, because most of the chocolates nowadays are tightly packed and it is difficult to form frosting.

Chocolate storage tips

When storing chocolate, it is best to control the temperature between 12 and 18 and the relative humidity should not be higher than 65%. If it is not stored properly, it is likely to cause the chocolate to soften and deform, the surface to be white, and the inside to turn over.

For some chocolates that have been opened and eaten, it is more important to pay attention to basic preservation measures at this time. Experts remind that uneaten chocolate should be sealed with plastic wrap and then placed in a cool, dry and ventilated place, while keeping the temperature constant. For some chocolate sauce or fillings, they must be stored in the fresh-keeping cabinet to ensure the pure flavor and texture of the chocolate.

The above content refers to Encyclopedia - Chocolate.

Chocolate is a very common snack in our lives, many adults and children like to eat it very much, and chocolate also represents romance and nobility, some boys will give chocolate to the girls they like on Valentine's Day. But the storage of chocolate is not easy, it is most likely to deteriorate in a high temperature environment, sometimes eat chocolate and find that there are white spots on it, so what is the matter with white spots on the chocolate, is it moldy that there are white spots on the chocolate?

The white spots of chocolate are called "frosting", which is a normal natural phenomenon that occurs under certain conditions, mainly because chocolate crystallizes fats and sugars such as cocoa butter in a low temperature environment, and the outside temperature changes and will dissolve and precipitate out of the surface, thus forming a white substance seen on the surface, which is not a problem of mold, so it can continue to be eaten, and generally will not have much impact on the body.

Although the chocolate is white on it, it can be eaten, but the premise is that the chocolate has not expired and deteriorated, but the white spots on the chocolate will affect its mellow and strong flavor, so pay attention to controlling the storage environment temperature when storing the chocolate. At the same time, if the chocolate expires and becomes moldy, you can't continue to eat it, otherwise it is not good for your health.

In short, chocolate with frosting is generally safe to eat and harmless to the human body, but chocolate has a bad taste and can be used as a cooking ingredient.

Yes! Chocolate will have hoarfrost on the surface of the chocolate after it has been left in the refrigerator for a long time, and these hoarfrosts are the cocoa butter that has been re-coagulated, because the cocoa butter will decompose when the temperature is high, and when the temperature in the refrigerator is low, the decomposed cocoa butter will re-solidify. So it's not spoilage, it's not mold, it's normal.

However, if the chocolate is left at room temperature for too long, mold will develop and white and green hairs will grow, and it will no longer be eaten. Yes! Chocolate will have hoarfrost on the surface of the chocolate after it has been left in the refrigerator for a long time, and these hoarfrosts are the cocoa butter that has been re-coagulated, because the cocoa butter will decompose when the temperature is high, and when the temperature in the refrigerator is low, the decomposed cocoa butter will re-solidify.

So it's not spoilage, it's not mold, it's normal. However, if the chocolate is left at room temperature for too long, mold will develop and white and green hairs will grow, and it will no longer be eaten.

Yes! Chocolate will have hoarfrost on the surface of the chocolate after it has been left in the refrigerator for a long time, and these hoarfrosts are the cocoa butter that has been re-coagulated, because the cocoa butter will decompose when the temperature is high, and when the temperature in the refrigerator is low, the decomposed cocoa butter will re-solidify. So it's not spoilage, it's not mold, it's normal.

However, if the chocolate is left at room temperature for too long, mold will develop and white and green hairs will grow, and it will no longer be eaten. Yes! Chocolate will have hoarfrost on the surface of the chocolate after it has been left in the refrigerator for a long time, and these hoarfrosts are the cocoa butter that has been re-coagulated, because the cocoa butter will decompose when the temperature is high, and when the temperature in the refrigerator is low, the decomposed cocoa butter will re-solidify.

So it's not spoilage, it's not mold, it's normal. However, if the chocolate is left at room temperature for too long, mold will develop and white and green hairs will grow, and it will no longer be eaten.

In today's society, people eat more and more diverse things, among which chocolate is also one of the foods that people in contemporary society love to eat. And since chocolate needs to be stored in a dry environment, if it is wet, it may spoil. then Does chocolate get moldy?

Can I eat chocolate if it's moldy?

Chocolate is moldy, if the storage environment is humid, the sugar in the chocolate is easy to be dissolved by the moisture on the surface, and the sugar crystals will be left after the water evaporates. The chocolate is taken out of the refrigerator, once it is taken to the room temperature environment, the moisture will immediately accumulate on the surface of the anti-frost phenomenon, once the chocolate surface is frosted, it is more conducive to the reproduction and growth of bacteria, easy to mold and deterioration, and will bring harm to health after eating.

Therefore, chocolate cannot be eaten if it is moldy, no matter what it is, do not eat it after mold, it will cause great damage to your health. Because a certain amount of aflatoxin will be produced after the food is moldy, this substance will be absorbed by the human body will cause abdominal pain, chest tightness, poor breathing and other poisoning symptoms, and even directly harm the liver organs.

When people eat chocolate, it is recommended to eat it in time after opening, and do not buy too much chocolate at one time, and buy it after eating. And when storing chocolate, it is recommended to store it in an environment of 15 to 18 to reduce the appearance of chocolate mold.

Chocolate can be identified from the appearance, sound, feel of several aspects to identify whether it is moldy, the surface of the chocolate mold will obviously grow white, black or other colors of mold, the color will be darker, the sound of falling on the ground will be dull, and there will be a sticky feeling when touched by hand.

1. Appearance

nbsp;The most direct way to identify whether chocolate is moldy is to look at the appearance of chocolate, because after chocolate mold, its surface will obviously grow white, black or other colors of mold, and the color of the chocolate surface will be darker, not as bright as fresh chocolate.

2. Sound

nbsp;The quality of the chocolate can also be identified by the sound of the chocolate falling to the ground, generally speaking, when the fresh chocolate lands, it will make a crisp "click" breaking sound. And when the chocolate is not of good quality or moldy and falls to the ground, there is no sound or the sound will be dull.

3. Hand feel

The quality of the chocolate can also be identified by touching the feel of the chocolate, and the surface of the fresh chocolate will be smoother and will not feel sticky to the touch. Moldy or poor quality chocolate will feel sticky to the touch, and some of the chocolate will melt.

Children's childhood is inseparable from sweets, many children like to eat sweet chocolate, but the family should pay attention to the amount of chocolate ingested by children, children eat too many sweets will have a certain impact on physical development, and it is easy to cause tooth decay. In addition, some time ago, a certain brand of sweet chocolate was circulated on the Internet that it was moldy**, and it is necessary to attract the attention of the family, will the chocolate grow hair? Let's take a look.

As for the mold of chocolate, it may be an individual case, but if the chocolate is placed in a humid environment, it will indeed become moldy and hairy over time. Moreover, chocolate hair growth also occurs under certain conditions, such as moisture, long-term humidity, etc.

Generally, the normal quality of the chocolate will not grow its own hair, which is also determined by the characteristics of chocolate, some people encounter the situation of chocolate white hair, or may encounter the situation of chocolate frost. Therefore, if the normal and good chocolate is not stored properly, it will affect the stability of the original temperature controlled chocolate crystal form, and its surface will change, which will also affect the overall taste and flavor.

In short, when parents choose chocolate for their children, they should pay attention to the order in the ingredient list, and try to choose chocolate with less sugar, generally speaking, the higher the purity of chocolate, the lower the sugar content.

Yes. When the chocolate is stored in the refrigerator, the surface is prone to hoarfrost, mold and deterioration, and loses its original flavor. When the room temperature is too high, it can be sealed with a plastic bag and then stored in the refrigerator.

This is because, first of all, if the storage environment is humid, the sugar in the chocolate is easily dissolved by the moisture on the surface, and the sugar crystals are left after the water evaporates. Even if the package is airtight, moisture can penetrate through the folds or corners of the outer packaging, covering the surface of the chocolate with a thin layer of grayish-white frosting. In addition, the cocoa butter grains will dissolve and penetrate into the surface of the chocolate to recrystallize, causing the chocolate to appear defrosted.

Secondly, the temperature inside the refrigerator is usually below 10. When the chocolate is taken out of the refrigerator, once it is taken to the room temperature, moisture will immediately accumulate on the surface, making the frosting and anti-frosting phenomenon more serious. Frosted chocolate will not only lose its original mellow aroma and taste, but also facilitate the growth of bacteria, and is prone to mold and deterioration.

When consumed, it can bring harm to health.