... and moist-looking? I've had one before like this and ate it and it was fine. I'm just curious if it means it's gone bad or something?
2007-10-22 10:14:21 · 13 answers · asked by geniphurb 2 in Food & Drink ➔ Other - Food & Drink
Wow, I never dreamed this question would get so many responses! I did take a bite and it tasted terrible, so I threw it away. It was a Caramel Crunch bar too! :-(
2007-10-22 11:51:27 · update #1
It means the chocolate bloomed which is a fancy way of saying the chocolate recrystallized on the surface.
Usually caused by improper storage, such as, exposure to heat or age.
It's not due to bacteria or any bad stuff.
2007-10-22 10:23:10 · answer #1 · answered by Dave C 7 · 2⤊ 0⤋
Oh, yeah. But I heard it was caused by the chocolate being exposed to heat, then cooling down to a normal temp. I keep chocolate in the fridge all the time, and have never had a problem with it. But some grocery store bars can get ooky.
But it's not poisonous or anything. The condition is called "bloom" and you can search it if you like. IIRC, It's just the fats coming to the surface and making it look different. The taste is fine, and you can use it for cooking if you like. But you might want to change grocers -- if they can't take care of their chocolate, lord knows what they are doing to their poultry.
2007-10-22 10:24:59 · answer #2 · answered by Madame M 7 · 0⤊ 0⤋
Good observation. what you are observing is called chocolate bloom. it happens when the chocolate goes through a thermal shock and the coco butter recrystallizes in a different structure (beta in this case). It won't hurt you and usually doesn't affect the taste unless the fat is starting to go rancid. The only concern is that the candy was mishandles at some point in its distribution and it makes you wonder what else in the store they're mishandling
PhD Food Chemistry and Nutrition
2007-10-22 10:26:08 · answer #3 · answered by skipper 5 · 2⤊ 0⤋
It was OK to eat. When the temperature of chocolate rises or falls too much, then goes back to room temperature, the cocoa butter rises to the surface. That's why it was light and chalky.
2007-10-22 10:23:19 · answer #4 · answered by julz 7 · 1⤊ 0⤋
yes, it means the chocolate got warm or exposed to moisture. Chocolate is very susceptible to water and heat, so if you are ever melting chocolate for , say, choclate covered strawberries, that's why you should use a double boiler and be careful not to get water in your melted chocolate. FYI, choclate chips have a different chemical compsosition than other chocolates in order to help them retain their shape in cookies. That's why it's not a good idea to use chocolate chips as a melting chocolate.
2007-10-22 10:23:40 · answer #5 · answered by klm78_2001 3 · 1⤊ 0⤋
What happen the chocolate had melted and cooled off and that is why it has that light brown chalky look.
2007-10-22 11:19:56 · answer #6 · answered by swishersweets97 5 · 0⤊ 0⤋
Yes,I have I dont really like it when that happens Im sure it does have to do with the temperature of the candy bars.Cold then HOT etc.It does seem as though once thats happens the choolate isnt as fresh it turns crumbly?I dont care for it like that...
2007-10-22 10:24:34 · answer #7 · answered by hugsandhissyfits 7 · 0⤊ 0⤋
It's still fine, but the chocolate has been exposed to cold and then had to go back to a normal temperature.
2007-10-22 10:17:41 · answer #8 · answered by Anonymous · 0⤊ 0⤋
It means it's been sitting on the shelf too long. Call the 800 number on the wrapper and they'll send you a coupon for a fresh one.
2007-10-22 10:23:07 · answer #9 · answered by Anonymous · 0⤊ 0⤋
I don't think so. I was always told that it was fine, and I have never gotten sick from that, so I guess they were right!
2007-10-22 10:26:00 · answer #10 · answered by anonymous 2 · 0⤊ 0⤋