I am currently working hard to keep my food choices very healthy, non-processed and as organic and whole as possible. But through this challenge, I allow myself a “cheat” meal once a week that keeps me from going nuts! Recently, I reached for one of my favorite indulgences…chocolate covered blueberries! I purchased my bag of yumminess, salivating at the thought of the beautifully rich dark chocolate shining back at me from the silver packaging. Imagine my crushed expression and utter disappointment when I opened my little package in anticiapation of the dark chocolate-y goodness to discover there was nothing dark about it…my chocolate had turned tan and powdery! Anyone else run into this problem? I always assumed this tan powdery substance on chocolate indicated the chocolate was past its prime but as I checked the expiriation date on this particular bag, I released it was quite far from it! Loathe to throw away this coveted treat, I decided to do a little research first.
Contrary to my previous assumption, chocolate that has turned tan and powdery is not actually bad for you, though its taste and texture will not be what we expect from that dark chocolate richness and will definitely be less palatable. Believe it or not, this thief of sweetness has a name…It is actually called “bloom” and can happen as a result of one of two things: 1) moisture has somehow entered into the packaging (called “sugar bloom”) or 2) the chocolate has been exposed to extreme temperatures (called “fat bloom”).
Sugar bloom occurs when the sugar in the chocolate comes into contact with moisture. Because sugar contains crystals (usually so fine you don’t notice), they are very susceptible to moisture. Moisture causes the crystals to dissolve on the surface of your chocolate. As the moisture dries and evaporates, the dissolved sugar will re-crystallize and precipitate onto the surface of the chocolate. This process is what leaves the chocolate white, tan or dusty-looking.
Fat bloom is something we see a lot of in Arizona…no, I’m not talking about a propensity for over eating!…although our summers do tend to make it hard to stay active! Arizona is hot. VERY hot! 118 degrees hot! If chocolate is not transported carefully…lets say it sits on a truck in the afternoon heat at somewhere around 130 degrees before it gets dropped off to that 65 degree super market…it becomes soft or crumbly in texture and takes on that awful white-gray or tan appearance. Chocolate apparently does not like dramatic changes in temperature!
So now you know! As I stare down at what I thought was going to be a wonderful little indulgence at the end of my weekend, I now have to decide whether to choke down this ghostly version of my once coveted treat or give it a proper uneaten sendoff to the nearest waste basket? Well….what would YOU do?
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