Why does chocolate turn into frost when the weather is cold?

Chocolate contains cocoa butter, which decomposes in hot weather and condenses in cold weather. It is not a quality problem, but affects the taste.

Cocoa butter is very sensitive to temperature. When chocolate is stored above 22℃ for a long time, some cocoa butter will melt and seep out to the chocolate surface. When the temperature drops, the oil recrystallizes on the surface of chocolate, forming larger crystals and showing white spots, like a layer of frost.

Therefore, chocolate should be stored in a cool, dry and clean room temperature with a temperature of ≤22℃ and a relative humidity of ≤55% to avoid direct sunlight, water and other peculiar smells. When the temperature is lower than 220C, it can be stored in a cool and ventilated place. When the temperature is too high in summer, you can put chocolate in the freezer, not in the refrigerator. Chocolate just taken out of the refrigerator, it is best to eat it when it returns to normal temperature, so as to fully exude the mellow taste of chocolate.

Chocolate is a sweet food made from cocoa paste and cocoa butter. Not only the taste is delicate and sweet, but also the aroma is rich. Chocolate can be eaten directly or used to make cakes, ice cream and so on. On romantic Valentine's Day, expressing love is an indispensable protagonist. Chocolate is small, hot and sweet.

Studies have found that chocolate contains antioxidants contained in red wine. Chocolate is chocolate, which is a transliteration of chocolate, and many people will confuse it.

How to prevent chocolate from turning white

The surface of chocolate is white.

Appropriate temperature control technology and storage temperature: Appropriate temperature control methods should be adopted in chocolate production to keep the ambient temperature of chocolate products as stable as possible. By properly adjusting the temperature and increasing the proportion of stable crystal forms, more grains are regularly arranged to form a lattice structure, and adjacent grains are piled up at opposite positions to form a lattice distributed throughout the fat system. Assuming that the formation of a network structure is an obstacle, the migration and recrystallization of grains are inhibited, which has a certain effect on delaying frosting. When the storage temperature of chocolate products is too high or fluctuates greatly, chocolate liquid fat is easy to migrate to the surface of the products to form frost. If the surface of the product is damaged or has fingerprints, it is easier to frost at high temperature.