Why does chocolate turn “grey” sometimes?

In case of chocolate sweets it is good to know two important facts: any temperature changes to these products must occur very slowly and they must be protected against excess moisture.

When chocolate products are moved from cold to damp and/or hot room, the structure of chocolate changes fast and very soon the surface of the chocolate will be covered with a visible greyish and dull layer. As if the chocolate was “blossoming”.

The consumers are often afraid and worried that it is mould, but it is not so. Depending on the specific situation, it is only sugar or cocoa butter that is crystallising out on the surface of the chocolate. It is not harmful for your health, but it deteriorates the appearance of the products and thereby decreases the desire to eat something sweet.

In order to preserve the beautiful appearance and delicious taste of chocolate for longer, we recommend keeping chocolate sweets at as steady temperature as possible. For short-term storage, room temperature 18–20 °C and air humidity 60% is very suitable. During long-term storage (in warehouses, shops), it would be perfect to keep the products at temperature 16–18 °C and air humidity 50%.

In no case should chocolate products that have been in hot environment and have molten, be placed in the fridge, hoping that this will return the nice appearance of the chocolate. Even if the product has accidentally been left in cold or hot environment for too long, bringing the product back to normal temperature should take place slowly and steadily. Chocolate sweets should be kept and protected also against direct light and heat.

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