Why does chocolate go white when melted?

Well, the most likely answer is that it’s because of cocoa butter. Cocoa butter is the fat that gives chocolate its smooth texture and distinct flavor. But when melted, cocoa butter separates from the sugar and the solid, gooey candy that we all know and love becomes snowy white. Cocoa butter does have some emulsifiers in it, which keeps it from separating from the sugar, but in larger amounts, cocoa butter can turn white over time.

Why does chocolate go white when heated?

As previously mentioned, cocoa powder is made up of cocoa solids and cocoa butter, a type of fat. When cocoa butter is heated, it begins to melt, exposing the cocoa solids. These cocoa solids contain a pigment called melanin and it’s the chemical reaction between the pigment and the heat that causes the cocoa powder to turn white.

Why is chocolate white when melted?

There are many theories about why cocoa butter (which is the fat in dark chocolate) melts at temperatures between 60 and 90 degrees Celsius. It’s important to remember that for humans, temperatures over 100 degrees Celsius are hot enough to start causing burns.

Why does chocolate go white when heated for an hour?

The answer is to do with the cocoa butter, the natural fat found in cocoa. When cocoa nibs are ground into cocoa powder, the cocoa butter melts and forms a molten mass. However, the cocoa butter can crystallize when it cools — if it is left to solidify, it will change to a white color. That's why when you reheat cocoa powder, it will often turn an unattractive white color.

Why does chocolate go white when microwaved?

Most chocolates contain cocoa butter, which is responsible for chocolate’s creamy consistency when melted. That’s why when you heat chocolate in the microwave it appears to turn white. The sudden change in color is due to the crystallization of cocoa butter caused by the increased temperature.