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Cooking & Baking

chowmama

(800 posts)

8. Even if it 'blooms' and gets whitish

Reply to littlemissmartypants (Original post)

Sat May 10, 2025, 09:17 PM

May 10

That's just the cocoa butter coming to the surface due to temperature changes. It's not attractive, but not dangerous. And I've never known chocolate to have a problem with the fat going rancid, the only thing I can imagine happening. (However, that may be because I've never kept it around that long.)

How was it stored? Air tight? Much temperature variance? Unusual humidity? Holes in the packaging?

Nibble one and see if you like it. I'll bet it's fine.