Is chocolate that turns white spoiled?

Chocolate with a white film or discoloration is not necessarily spoiled and is often still safe to eat. This change in appearance, known as fat bloom or sugar bloom, is a common occurrence caused by improper storage or temperature fluctuations.

Fat bloom occurs when the cocoa butter in chocolate separates and rises to the surface, causing a whitish or grayish film. This happens when chocolate is exposed to warm temperatures and then cooled too quickly, or when it is subjected to fluctuating temperatures over a period of time.

Sugar bloom, on the other hand, occurs when moisture comes into contact with the sugar crystals in chocolate. This can happen when chocolate is stored in a humid environment or is not properly sealed. The sugar crystals absorb moisture from the air, causing the surface of the chocolate to appear dull and grainy.

While both fat bloom and sugar bloom can affect the texture and appearance of chocolate, they do not indicate that the chocolate has gone bad. The chocolate may have a slightly altered taste or texture, but it is generally still safe to consume. However, if you notice any other signs of spoilage, such as mold, off-flavors, or rancidity, it is best to discard the chocolate.

To avoid fat bloom and sugar bloom, it is recommended to store chocolate in a cool, dry place, ideally at temperatures between 60°F and 70°F (16°C and 21°C). Avoid exposing chocolate to temperature changes, high humidity, or direct sunlight.