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.

In reality (and in many countries; legally) not really chocolate at all, as it contains no cocoa solids, which leaves it the smooth ivory or beige colour. White chocolate is primarily cocoa butter, sugar, milk and vanilla. White ‘chocolate’ is the most fragile form of all the chocolates; pay close attention to it while heating or melting it. It must be achieved slowly or it will burn and seize very easily.

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.

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.

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.

Real chocolate has a large amount of cocoa butter in its formulation that can separate from the other ingredients. The cocoa butter will rise to the surface when subjected to extreme heat. Then when cooled, the surface of the chocolate can appear as looking a cloudy gray or white or have spots on it. This is known as "chocolate bloom". Bloom may cause the chocolate to lose its normal, creamy texture and flavor. The age of a product is not a factor regarding bloom.

A white, filmy residue on chocolate is called a bloom. It occurs when some of the cocoa butter in the chocolate separates from the cocoa solids, usually when the chocolate is stored in a warm area. If you buy a chocolate bar and find it has bloomed, don't let the sales person convince you the taste has not been altered.

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.

Their are all different kinds of cows but cows only make white milk. Chocolate milk is made when chocolate syrup is added to white milk.

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.

I'm not surprised that you love chocolate. I've never met anyone who doesn't love chocolate. Frankly, I love chocolate. The Latin name for chocolate is "Theobroma," which means "food of the gods." Apparently, even the gods love chocolate. We love chocolate, because it helps us to love and feel loved. This is why chocolate is synonymous with Valentine's Day, the holiday of love.

because being colorblind, I don't see in color, and instead of driving me and everyone around me nuts by constantly asking if one color is the same as what I used last time, I just do DT as line art, occasionally i add some color, or do a special color pic, but otherwise i just say screw color.

No, it's not a white dye. Snow is made of ice crystals, and up close the individual crystals look clear, like glass. A large pile of snow crystals looks white for the same reason a pile of crushed glass looks white. Incident light is partially reflected by an ice surface, again just as it is from a glass surface. When you have a lot of partially reflecting surfaces, which you do in a snow bank, then incident light bounces around and eventually scatters back out.

The small amount of caffeine present in chocolate occurs naturally in the cocoa bean, unlike the caffeine in soft drinks which is added during the manufacturing process. The amounts of caffeine in specific HERSHEY'S chocolate products are listed on the Chocolate Products Caffeine page.

The amount of theobromine in specific HERSHEY'S chocolate products are list on the Chocolate Products Theobromine page.