You decided you want to get something sweet and you opened up a chocolate bar, but the chocolate has a thin white layer on the surface which makes it look like it has gone bad! Can you eat this chocolate?
No worries, it is safe to consume it. They white layer appears because of two reasons…
The white layer makes our favorite snack to not look as desirable when the sugar or the fat come up on top of it, but this does not mean that it is bad.
Usually, this layer is dry if the sugar erupts, and is greasy if the fat came up.
Namely, if you keep the chocolate at a warm place, the sugar melts and it stays on the surface in the form of crystals. Also, when the temperature changes, the fat is visible on the chocolate.
The Hamburg’s Technological Institute wanted to find out why this happens and what could be done, so the scientists from the Institute used roentgen in studying the chocolate layers, and the results were published in the journal “Applied materials and interfaces”.
The leader of the study said that to reduce this fat eruption in future, the porosity of the chocolate has to be changed.
Scientists discovered that the best temperature to prepare and keep chocolate at is 18 degrees Celsius or 64.4 Fahrenheit, and the conclusion is to change the way that the chocolate cools off, and then they place and way it is kept in could decrease the chances of those fats appearing on its surface.
Also, research has showed that chocolate has a positive impact on the health. Those who ate chocolate once a week had better results on cognitive abilities tests compared to those that do not consume it.
