Demystifying chocolate myths: Can it spoil, and what's the white film?

Society strongly believes that some food products never spoil. An example is honey, whose alleged feature has become one of the many attributes assigned to the liquid gold. Everything should be clear, but it's important to remember that such "indestructibility" must also be associated with proper storage. This principle applies exclusively to honey. But does it also apply to chocolate?

We have already established that properly stored honey is a food product with extraordinary durability. But should chocolate be treated in the same way? Unfortunately, it cannot. Chocolate can indeed spoil and potentially cause you unpleasant gastric issues. It's best to adhere to the official expiration dates. Be aware that fat breakdown can trigger bacterial infections, and chocolates with additives demand particular caution.

Now that we know that chocolate can spoil, it's time to address the question: Is the characteristic white film on the surface a symptom of it? Well, no, it signifies something entirely different. It pertains to cocoa butter crystallisation, which occurs when chocolate is stored at fluctuating temperatures. These temperature changes cause the fat to begin forming a white patina.

Is the film on chocolate harmful to us? Not, although it's noteworthy that chocolate covered with it may taste noticeably worse. However, if you notice such an effect on your chocolate, don't hold it against the manufacturer. It's a sign of a high-quality product. Cheap and unhealthy trans fats would not produce the same effect as natural cocoa fat.