In hot weather, chocolate is more likely to melt on the surface and become soft, so many people refrigerate it. However, chocolate often turns white on the surface after being refrigerated. Why is this? Some people worry that the chocolate has gone bad, but this “white bloom” has nothing to do with whether the chocolate is spoiled.

Why does chocolate develop a “white bloom” on the surface after being refrigerated?

Refrigerated chocolate often develops an uneven white layer on the surface. This isn’t caused by the chocolate being stored too long or spoiling, but rather a condition called chocolate blooming.

There are two reasons for chocolate blooming.

1. “Fat bloom” caused by fat:

Fat bloom often occurs when chocolate is stored at temperatures that are too high or too low. This causes fat crystals, such as cocoa butter, to melt and rise to the surface through the cracks in the chocolate. This chocolate bloom is a natural phenomenon and is still safe to eat; it just makes the chocolate appear white and less attractive. “Fat bloom” is the most common type of chocolate bloom.

2. “Sugar bloom” caused by sugar:
   Sugar bloom forms when chocolate is stored in an excessively humid environment (usually above 70% humidity). For example, a refrigerator is a humid environment for chocolate. The moisture on the chocolate’s surface dissolves the sugar crystals within it.

However, when the relative humidity drops, the sugar begins to recrystallize and appear on the chocolate’s surface. This is why the chocolate appears white, but it remains safe to eat.

Reminder: Although chocolate bloom is a natural phenomenon, it’s important to consume chocolate within its shelf life!