How does chocolate mold?

Chocolate doesn't really "mold" in the traditional sense like cheese or bread. It doesn't develop fuzzy growths of fungi. Instead, it undergoes a process called fat bloom or sugar bloom.

Here's a breakdown of how it happens:

Fat Bloom:

* What: This is the most common type of "mold" on chocolate. It happens when cocoa butter (the fat in chocolate) migrates to the surface and crystallizes. This forms a grayish or whitish, dusty film on the chocolate.

* Why: It's caused by temperature fluctuations, especially when chocolate is exposed to warm temperatures. The cocoa butter melts and then resolidifies on the surface as it cools.

* Effect: While it affects the appearance of the chocolate, it doesn't usually alter the flavor or safety. It's more of a cosmetic issue.

Sugar Bloom:

* What: This is less common but happens when sugar crystals migrate to the surface of the chocolate. It gives the chocolate a gritty texture.

* Why: It's caused by high humidity. Moisture causes the sugar to dissolve and then recrystallize on the surface.

* Effect: This affects the texture and taste of the chocolate, making it less enjoyable.

Preventing Bloom:

* Store chocolate properly: Keep it in a cool, dry place (ideally 65-68 degrees Fahrenheit) and avoid direct sunlight.

* Don't expose to extreme temperatures: Sudden temperature changes can trigger bloom.

* Wrap it tightly: Properly sealed packaging helps prevent moisture and temperature fluctuations.

* Choose high-quality chocolate: Higher-quality chocolate tends to be more stable and less prone to bloom.

Important Note: It's important to distinguish between true mold (fungal growth) and fat bloom/sugar bloom. True mold is harmful and should not be consumed. If you see greenish, black, or fuzzy growth on chocolate, it's definitely mold and should be discarded.