Why does chocolate turn white in the fridge?

If you have a block of milk chocolate that’s been in your fridge for a while, it will have turned a very pale shade of milky white. This change is usually caused by the cocoa butter in the chocolate separating from the milk solids. The cocoa butter is what gives chocolate its glossy, ganache-like consistency. The milk solids and cocoa butter are the components that give milk chocolate its white color. After a while, these two ingredients will have crystallized and turned

Why does chocolate turn white in the freezer?

Before the big chocolate craze, chocolates were stored in dry, cool places to stop the cocoa butter from turning rancid. Today, chocolates are stored in the refrigerator or freezer to crystallize and harden, which helps preserve the cocoa butter. Over time, the cocoa butter will separate and rise to the surface, leaving a thin layer of pale cocoa butter on the rest of the chocolate. The chocolates will keep for several months.

Why does chocolate turn white in the pantry?

This one is an easy one. Because cocoa butter is a natural emulsifier, it’s prone to separating from the other ingredients in a block of baking chocolate. If the cocoa butter crystallizes, it can turn white and dry out the other ingredients, leaving you with a stale tasting chocolate chip.

Why does chocolate turn white in the sun?

Most of the time, white chocolate is simply cocoa butter (a milk fat) mixed with sugar and cocoa powder. However, to make white chocolate, manufacturers also add artificial flavoring and food coloring. These ingredients all have one thing in common: they can change color depending on the environment.

Why does chocolate turn white on the counter?

The quick answer is that cocoa butter crystallizes at temperatures below 30 degrees C or 86 degrees Fahrenheit. The longer answer is that cocoa butter is a natural emulsifier, and cooler temperatures make the cocoa butter more likely to separate from the cocoa powder and solidify. This change in consistency makes the chocolate easier to mold and create the distinctive appearance we know and love.