Have you ever seen white spots on your chocolate? Don't throw it away. White spots on chocolate are actually because of frosting, which is a common phenomenon caused by the bad tempering or improper storage of chocolate.
Chocolate frosting is divided into two kinds: one is chocolate cocoa butter precipitation, floating on the surface of chocolate, this is called fat frosting. It is due to improper tempering, or storage temperature is too high. For this situation , it can be wiped by hands, and there is no influence for the consumption of chocolate.
While the other form of frosting is when sugar precipitates from the inside, crystallizing on the surface of the chocolate to form frosting. This is because chocolate has been experienced a sharp temperature difference during transportation process, which caused condensation of water. Or it may be stored in a high humidity environment. This should be avoided as much as possible, as the icing will not be rubbed off and will affect the taste. The texture becomes very thick after melting, which hinders some applications of chocolate coating.
In conclusion, either the fat or sugar of chocolate is precipitated, and form the white frost on the surface of the chocolate, it is edible. If you don't want to waste your frosty chocolate, you can use it to make cookies, cupcakes,etc. Chocolate contains almost no water, and it is not not easy to go mouldy. So after we have learnt how to distinguish the formation of white frost, we will know how to deal with it, do not throw away, do not cause waste.
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