Chocolates are likely to be affected by the following:
(c) sudden changes in temperature
(d) infestation by insects if containing dried fruits
High temperature and moisture will result in the exudation of the cocoa fat, which then forms a whitish covering on the surface. Heat will also cause the surface of the chocolate to be pitted and the chocolate itself to become friable.
Chocolate which has been exposed to low temperatures suffers no real damage; while the chocolate remains cold there is little, if any, change in appearance, but when it is restored to normal temperature it tends to absorb moisture from the atmosphere, which may result in discoloration of the surface.
Variations in temperature will, amongst other things, produce sweating which, in the form of droplets on the chocolate, dissolves some of the sugar content and produces mildew or sugar bloom. Bloom on chocolate is sometimes mistaken for mildew, but this may be caused by the natural separation of the fats at the surface under certain conditions.
Conditions of dampness will also affect the appearance of chocolate, and shipments to the Tropics may have a white coating due to climatic conditions. In these cases, while the appearance may be affected, the food value is not usually reduced.
Affected chocolate may sometimes be reconditioned by melting and adding the required quantity of cocoa fat. If cocoa fat is not available, it may be possible to sell the affected chocolate or pastry making. Chocolate containing dried fruits is liable to infestation by insects. This type of chocolate does not keep well. Chocolate is also affected by age, the fat becoming rand Chocolate made with honey instead of sugar may suffer loss of appearance due to the moisture content of the honey and the resulting formation of mold. The bursting of chocolate creams may be due to yeast or bacteria fermenting the sugar.
See also CONFECTIONERY.
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