I want to make SeriousCakes chocolate buttercream. I opened the chocolate squares and they are white. I went ahead and melted them in the microwave and the white disappeared. Is the chocolate spoiled? I have found several differing opinions on a yahoo search. I will not be cooking the chocolate, it is going into the buttercream.
It's just bloom. Use them anyway.
Ditto what chutzpah said. The chocolate is perfectly safe to use.
Chocolate does that after a while. Like the other posters said, it is perfectly fine to use. My chocolate chips do that all the time, but bake up or melt just fine. It is just older chocolate.
Thanks for your quick responses...I went ahead and used it. BC tastes fine. I guess I just hafta make more brownies in the future! Can't have old chocolate!
When chocolate blooms it doesn't necessarily mean that it is OLD. It was stored at the wrong temp, or had a shift in temperature that it didn't like.
Cutzpah is right. Bloom has nothing to do with the age of the chocolate. There are two type of bloom:
Fat bloom are usually whitish/grey streaks or dots on the surface of the chocolate and is caused by extreme temperature fluctuation when your chocolate is being stored. It's also more likely to occur in poorly tempered chocolate, but can occur anytime the chocolate isn't stored properly.
Sugar Bloom is when moisture get on the chocolate and the water draws the sugar to the surface as it evaporates, leaving white dots of sugar crystals on the surface of the Chocolate.
Either bloom will not make the chocolate inedible, but will effect the texture and mouthfeel of the chocolate.