Keeping a few bars of dark chocolate on hand is a common practice for many, as the treat provides a quick way to relieve the cold.
This is a great snack to have at work if you have a deadline to meet and don't have time for a full lunch.
But if stored for a long time, the chocolate may begin to turn white and you don’t want to eat this coating.
This phenomenon is called "blooming," when the molecules inside the candy begin to move. This bloom can also be called "fatty."
How to extend the shelf life of chocolate?
The plaque itself is harmless, but the chocolate can lose its taste qualities – it also creates a feeling of sand and chalk in the mouth.
Note that whitened chocolate can be returned to its original appearance - it needs to be slightly warmed up in the microwave or simply used for baking.
To prevent chocolate from turning white, it must be removed from a damp place and not allowed to overheat or freeze.
