Should you open a bar of chocolate and see a white coating on the surface, it does not mean that it is moldy. It indicates that the finished chocolate product was exposed to too much heat, and the cocoa butter particles separated from the rest of the mix and settled at the surface when the chocolate cooled down again. This chocolate is still edible, but it is no longer a gourmet product and one meeting Rapunzel standards.

According to FDA standards, white chocolate is a combination of cocoa butter, sugar, butterfat, milk solids, lecithin and flavorings. It contains no chocolate liquor and so gets its mild chocolate flavor from the cocoa butter. It also gets its ivory color from this most sublime fat. If you buy a product that is labeled "white chocolate" and yet it looks bright white, chances are it contains no cocoa butter but instead a mixture of vegetable fat, milk solids, sugar, lecithin an flavorings.

This is called "bloom" and it does not spoil the chocolate in any way other than aesthetically. There are two kinds of bloom: fat bloom and sugar bloom. Fat bloom is caused by the crystalline structure of the cocoa butter breaking down and some of the cocoa butter migrating to the surface of the chocolate. This will cause a grey appearance. Chocolate that has been kept in a place that is too warm or that has temperature fluctuations will often have fat bloom.

The covering layer of our chocolates consists only of cocaco butter (no other vegetable fats) so substantial changes in temperature can cause the fats to rise to the surface.

Yes. Although chocolate contains oxalic acid (a chemical that binds calcium in many plants, such as spinach), Adora Calcium contains much more calcium than chocolate contains oxalate so there's plenty of free calcium left over. In addition, our formulation includes approximately 7% more calcium to ensure each disk contains at least 500 mg of absorbable calcium.

Yes you can. You'll probably find that you'll eat it less of it in time and quite soon you'll find you don't actually want it as much as you used to, but eating for wellness and well-being means being able to have a bit of what you fancy.

This is a Ceramic loaded Poly Acrylic base coating and is also used in the purpose of water proofing. So, we thought it better to market it in the name of White Knight only, which is a proven and a good brand name.

Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75°F will cause chocolate to melt. The cocoa butter can rise to the surface and form a discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Chocolate that has "bloomed" is certainly safe to use, but flavor loss and texture changes may be noticed.

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.

This is most likely a result of chocolate bloom. Chocolate contains cocoa butter or oils in its formulation that tend to separate from one another when the product is subjected to extreme temperatures. The physical appearance of the product can look cloudy grey or white or contain spots. This can happen during distribution and/or storage. We recommend chocolate products be stored between 60-70 degrees to avoid chocolate bloom.

Yes! The white, is actually white chocolate. The white chocolate is embossed on to milk or dark chocolate. It is chocolate embossed on to chocolate, making it a 100% chocolate product.

You may have already gathered by now that we've got pretty strong feelings about what goes into chocolate, and that adding ingredients that mask the true flavour of chocolate does not sit well with teasing out the finer nuances of a chocolate. Adding milk to chocolate is no exception to this, however there are some very fine milk chocolates around that deserve some attention, and should be considered in a category of their own.

The crystals of fat in the chocolate change into liquid and migrate to surface,solidify and form a white film. Following condensation of water on the chocolate , the sugars have dissolved to re crystallise on the surface of the product.

White chocolate contains a lot of sugar and milk proteins and lactose. These heat sensitive ingredients tend to agglomerate if the temperature exceeds 45'C. If there is high water content, this occurence becomes much more likely.

Molds are part of a larger group of microorganisms called fungi. Fungi are found everywhere, but soil, air, water, and decaying organic matter are prime sources. Molds are microscopic plants made up of several cells. Many have a filament and a head that contains spores that can spread through the air and start new mold plants.

Yachana Jungle Chocolate comes in 57 gram (2 oz.) bags of tasty bits of pure chocolate mixed with either chunks of tangy dried pineapple, macadamia nuts, hearty Brazil nuts covered in coffee essence, or shredded coconut mixed with sweet raisins. Because Jungle Chocolate is dairy free it doesn't melt, making it a perfect choice at home or on the go. It's a great high-energy snack and is a delicious ingredient on ice cream, mixed in cereals, or eaten as a trail mix.

Mold growth in foods can raise the pH of the food. In home canned products, this could mean that the high acid products could become low acid and therefore run the risk of botulism or other bacterial spoilage. Thus, any home canned product that shows signs of mold growth should be discarded. The exception to this is jellied products. In these the high sugar content would prevent the growth of Clostridium botulinum.

There are hundreds of thousands of types of molds. All are fungi, which means they are many-celled organisms that reproduce by sending tiny seeds called spores into the air. Molds need four things to grow: food, air, the right temperature and water. Although fungi grow naturally "outdoors", molds are very common in buildings and homes and will grow anywhere indoors where there is sufficient moisture.