When chocolate kisses turn white in the middle?

When chocolate kisses turn white in the middle, it's due to a process called "sugar bloom." This occurs when the sugar crystals in the chocolate change their structure due to changes in temperature and humidity. When the chocolate is exposed to warm temperatures, the sugar crystals melt and then recrystallize as the chocolate cools, leading to the white appearance.

Here's a more detailed explanation of what happens during sugar bloom:

1. Temperature Fluctuations: When chocolate kisses experience temperature fluctuations, especially when they are subjected to warm or humid conditions and then cooled down quickly, the cocoa butter in the chocolate melts and rises to the surface.

2. Crystallization: As the chocolate cools, the cocoa butter begins to solidify and crystallize. However, due to the temperature changes, the sugar crystals also start to melt and dissolve into the cocoa butter.

3. Sugar Recrystallization: When the chocolate cools completely, the sugar crystals start to recrystallize, forming a whitish layer or spots on the surface or within the chocolate.

4. Appearance: The white spots or bloom that appear are essentially sugar crystals that have solidified in a different form than they were originally in the chocolate.

It's important to note that sugar bloom is not a sign of spoilage and does not affect the safety of the chocolate. It mainly impacts its appearance and texture, potentially making the chocolate less visually appealing. To prevent sugar bloom, chocolate should be stored in a cool, dry environment, ideally at a constant temperature. Avoid exposing chocolate to significant temperature fluctuations or direct heat, as this can encourage sugar bloom formation.