Why does chocolate turn white?
It is not an indicator of disqualification. If the chocolate is fresh but has been exposed to drastic temperature fluctuations, it is covered with a white coating. Natural cocoa butter comes to the outer layer, the exclusion of which is possible only if the temperature conditions of chocolate storage are kept. The formation of a white coating affects only the appearance, meanwhile, the taste and quality of the chocolate remain unchanged, unless it has been exposed to long-term temperature fluctuations and/or is expired.
