Krasnoyarsk residents were told whether they can eat “gray” chocolate

The Krasnoyarsk Rospotrebnadzor explained why a white coating sometimes forms on chocolate, and whether such a dessert can be eaten.

This defect may appear if storage rules are violated. Chocolate reacts to temperature and begins to melt at temperatures above 30°C. In this case, cocoa butter comes to the surface and plaque forms.

In addition, it may be sugar “graying”. If the chocolate was stored at a low temperature and then transferred to a warm room, drops of condensation appear on the surface in which the sugar dissolves.

This chocolate can be eaten; its taste and nutritional value do not change. In addition, this is a kind of sign of quality: most often, plaque appears on natural chocolate with a high cocoa butter content.

But if the plaque is accompanied by an unpleasant odor or mold (which is rare), it is better to throw away the product.

“When you buy chocolate, pay attention to its packaging – there should not be any greasy stains on it. Their presence indicates that it was stored incorrectly. If you bought low-quality chocolate, you can return to the store to exchange the goods or get a refund,” recommends Rospotrebnadzor.