Decoding chocolate's secrets: Spoilage signs and the truth behind white film

Many believe that certain foods never spoil. For instance, honey is often touted for its seemingly eternal shelf life, linked to its nickname "liquid gold." However, it's crucial to remember that such longevity depends on proper storage. This rule isn't exclusive to honey. But does it apply to chocolate as well?

While properly stored honey can last an incredibly long, chocolate shouldn't be treated the same way. Indeed, chocolate can spoil and potentially cause stomach upset. To avoid risks, it's safest to follow the official expiration dates. Notably, fat breakdown in chocolate can lead to bacterial infection, especially in chocolates that contain various additives.

Now that we understand that chocolate can spoil let's address whether the white film often seen on its surface indicates spoilage. This film has nothing to do with spoilage. It's caused by cocoa butter crystallization, which happens when chocolate is stored at varying temperatures, leading the fats to form a whitish coating.

Is this film harmful? It's not, although it can affect the chocolate's taste, making it less enjoyable. However, seeing this film on your chocolate shouldn't prompt frustration towards the manufacturer. In reality, it indicates a quality product. Cheap chocolates, packed with unhealthy trans fats, wouldn't exhibit this natural effect of genuine cocoa butter.