Chocolate turns white: you need to know that

If the chocolate turns white, the food industry calls this color change fat ripe. This may interest you less than the question of whether you can still eat the formerly brown chocolate with the white topping without worries. In this post you will find the answer.

Fat ripe on the chocolate - that's why it turns white

It is no coincidence that the chocolate manufacturers chose the term fat ripe. If the rich dark brown of the chocolate turns slowly but inexorably white, the fat of the calorie-rich seduction is primarily responsible for this.

• The white discoloration of chocolate occurs when the fat becomes more liquid and the small white fat crystals migrate from the inside to the outside. The more fatty the chocolate is, the greater the risk that it will turn white when hot.
• The discoloration only takes place at high temperatures. In summer, a place in the fridge that is not too cold is a relatively good place to store the chocolate. Basically, a temperature of around 18 degrees is ideal for storage.
• The fat ripe on the chocolate does not look particularly chic, but it is usually completely harmless. You can safely eat the white discolored chocolate.

Homemade raw chocolate is an interesting alternative to traditional chocolate. Just try it out.