點解朱古力擺耐咗會變白色?

朱古力放入雪櫃之後有一層白色係因為朱古力成份中o既脂肪被雪凍左, 所以就變左白色喇. 朱古力擺放o係攝氏5度或以下o既地方就會發生以上情況o架喇. 冬天o既時候低過5度都會咁o架.

巧克力表面所出現的白色癣塊就叫做粉霜。雖然吃了對人體無害，但口感不好。在調溫處理時，如果溫度上升太高而使可可脂浮出，冷卻後就會形成白色癣塊狀的粉霜。保存在冰箱裡的巧克力，一旦移出放在較溫暖的地方而使水滴附著時，也會使砂糖溶解，再度凝聚結時就會出現白斑。

應該是因為潮濕

When chocolate turns gray, one of two things could be the culprit: sugar bloom or fat bloom.

Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface. If this process is repeated, the surface can become sticky and even more discolored. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings. When this happens, the chocolate sweats, producing surface moisture.

Fat bloom is similar to sugar bloom, except that it is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy. As with sugar bloom, the most common causes of fat bloom are quick temperature changes and overly-warm storage.

Although it might look a little less appetizing than a lustrous, rich chocolatey-brown piece of candy, chocolate that has suffered bloom is still okay to eat. You may find the texture of sugar-bloomed chocolate to be a bit grainy on the outside, but it should still taste good. To prevent this from happening to your chocolate, simply use proper storage methods.

And enjoy your chocolate

因為它都是朱古力。