2006-09-05 04:13:43 · 37 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
The cocoa butter in it is coming out and showing up on the surface. It still tastes good but looks bad.
2006-09-05 04:16:30 · answer #1 · answered by Rich Z 7 · 6⤊ 0⤋
All the answers so far are reassuring. I wish to sing a tune not in consonance. I had been working with a NGO(Mahila Dakshta Samiti in the 90s) We learnt of a food technologist from Lucknow who had studies chocolates and arrived at the conclusion that they are as habit-forming as drugs. When he published his findings the chocolates hauled him up in Court.We took up the cause. In our discussions with the leading manufacturers of chocolates we noticed that when it came to habit forming quality the representatives would get rather indeterminate in their arguments. We published our findings through conferences and the issue got a lot of pubicity in papers,the chocolaete companies leading an advertisement campaign.We approached government to lay down certain minimum standard in view of te admittedly drug-like effect.Govt. was seized of the matter but thereafter nothing was heard in the matter. Now it is the cocooa content which is the villain of the piece.If it decomposes surely its adverse effects must be much more though there may not be any overt change in taste(even that is not certain) One of my relatives was a grocer who kept chocolates. However, over a period unsold stuff deteriorated.The companies were solicitious enough to exchange it.Cases of whole consignments being called back by some companies had appeared in the paper some time ago in Japan and elsewhere allegedly because of suspicion of food poisoning.
When this is the truth the wisdom of using chocolates, at least chocolates which has deteriorted over long storage,can be questioned.As one answerer suggested the stufff should be thrown out unless the shopkeeper underakes to exchange it.The deteriration may be in the shop itself on account of faulty storage.The habit-forming character of chocolate is not in doubt.Let us at least eat good stuff. Let not false considerations of economy walay us.
2006-09-05 09:51:19 · answer #2 · answered by Prabhakar G 6 · 0⤊ 0⤋
It's called 'blooming' and is a reaction of the sugar to the chocolate being stored in the wrong temperatures. Safe to eat but will probably mar the taste.
2006-09-05 10:04:39 · answer #3 · answered by weatherwax1 3 · 0⤊ 0⤋
Chocolate is not a fully dissolved solution, it is an emulsion-- there are particles of cocoa floating in a solution of dissolved sugar, cocoa butter, and flavorings. After a while, if the chocolate isn't kept at an exact constant temperature, the fat and/or sugar will crystallize on the surface of the candy. This is the "bloom" that people are talking about. It is normal, and even commom in unstable climates. Most manufacturers will add an ingredient called invertase or inverted sugar, which helps this not to happen. But it still does anyway... It's safe to eat, actually more common than not, and the crystals will tend to stick to the wrapper, so that when you open the packet you probably won't see it if it IS there...
PS It has nothing to do with the chocolate's age-- can happen the day it was manufactured if it cools too fast...
2006-09-05 08:27:12 · answer #4 · answered by Angela M 6 · 4⤊ 0⤋
Sometimes because it is old. Also some chocolate that has been refridgerated turns a gray colour too.
2006-09-05 08:43:22 · answer #5 · answered by lollipoppett2005 6 · 1⤊ 0⤋
Parrafin, a type of wax, is used to give chocolate it's firm texture and keep it together. When the chocolate melts and then cools, or after it ages, sometimes the parrafin will separate from the chocolate, causing a gray coloration and sometimes a waxy feel to the outside of the chocolate. It is still perfectly safe to eat, but won't taste as good as fresh chocolate.
2006-09-05 05:51:16 · answer #6 · answered by JenV 6 · 2⤊ 0⤋
It turns gray because it is depressed that it hasn't been eaten yet. It's one purpose is to provide you with pleasure and you are denying it this simple right. Stop posing the question and eat the chocolate. It is still safe to eat and will actually enjoy being eaten.
2006-09-05 05:57:56 · answer #7 · answered by Keith W 2 · 1⤊ 0⤋
It's probably safe to eat, but it usually tastes pretty bad when that happens. And the texture and consistency is all off, throw it out. You won't enjoy it anyway.
2006-09-05 10:00:46 · answer #8 · answered by nimo22 6 · 0⤊ 0⤋
ask any chocoholic if chocolate is safe when it's grey.. you'll get a thumbs up! But.. in reality.. I don't know if it's too safe.. might want to take into consideration the age of it.
2006-09-05 11:38:26 · answer #9 · answered by Min 4 · 0⤊ 0⤋
Ewww I've never seen chocolate turn gray! It just sounds really old. :-P I wouldn't eat it.
2006-09-05 11:10:48 · answer #10 · answered by songbird 6 · 0⤊ 0⤋
Oxidation. The air has gotten to it and it is probably stale. It is safe to eat but it won't taste as good as fresh chocolates. Also, choc. can attract bugs when it's old so check it carefully.
2006-09-05 04:22:18 · answer #11 · answered by notyou311 7 · 1⤊ 0⤋