Decoding the myths: Can chocolate spoil and the truth behind a white film

Can chocolate spoil? And is a characteristic white film on the surface a symptom of it? The answers to both questions may surprise you. One thing is for sure. We are convinced that you will never ask these questions again after this article.

Society strongly believes that some food products never spoil. An example is honey, whose alleged feature has become one of the many attributes assigned to the liquid gold. Everything should be clear, but it's important to remember that such "indestructibility" must also be associated with proper storage. This principle applies just to honey. And what about chocolate?

We've already established that properly stored honey is a food product with extraordinary durability. But should chocolate be treated the same way? Unfortunately, no. Chocolate can spoil and indeed can cause you unpleasant gastric issues. It's best to adhere to the official expiration dates. Remember that fat breakdown can cause bacterial infection, and chocolates with additives require particular caution.

Now that we know chocolate can spoil, it's time to answer the question: Is the characteristic white film on the surface a symptom of it? Well, no, it's something entirely different. It's about cocoa butter crystallization, which occurs when chocolate is stored at fluctuating temperatures. These temperature fluctuations cause the fat to start forming a white patina.

Is the film on chocolate harmful to us? Not, although it should be noted that chocolate covered with it may taste noticeably worse. However, don't be angry at the manufacturer if you notice such an effect on your chocolate. It is, in fact, a sign of a good quality product. Cheap and unhealthy trans fats would not have the same effect as natural cocoa fat.