milk chocolate turned to a light brown

Discussion in 'Pastries & Baking' started by marip, Aug 13, 2018.

  1. marip

    marip

    Messages:
    60
    Likes Received:
    10
    Exp:
    At home cook
    My bag of milk chocolate baking morsels has turned to a light brown on some of the morsels. Are they safe to eat? Will the taste be the same?
     
  2. foodpump

    foodpump

    Messages:
    5,033
    Likes Received:
    584
    Exp:
    Professional Pastry Chef
    Yeah, they’ll be fine.

    Two things could have caused this. The first is that they were stored in a warm place and now the cocoa butter has migrated to the surface. This is known as fat bloom.

    The second is the chocolate was stored in the fridge and the taken out. Once chocolate is refrigerated and then exposed to warm air, you get a quick temperature change and then resulting condensation. That condensation dissolves some of the sugar, coating the surface with a sticky layer. When that sticky
    layer dries, it leaves behind a layer of sugar crystals. This is known as sugar bloom.

    Hope this helps
     
    drirene and Emojitsu like this.