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  #1  
Old 26 January 2007, 07:04 AM
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Icon23 The white powder on a chocolate bar means it's spoiled

Ever open a long-awaited chocolate candy bar only to find it coated in a white powder? Contrary to popular belief, this material, known as bloom, is perfectly safe to eat.

http://media.www.dailyorange.com/med...epublisher.com
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  #2  
Old 26 January 2007, 07:08 AM
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Tarquin Farquart Tarquin Farquart is offline
 
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You get this stuff on hot days when chocolate melts a bit.
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  #3  
Old 26 January 2007, 07:18 AM
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Boy, I am kind of glad to hear that, since I always ate it anyway. I mean, it's chocolate, are you gonna throw away chocolate?
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  #4  
Old 26 January 2007, 07:19 AM
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Tarquin Farquart Tarquin Farquart is offline
 
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Quote:
Originally Posted by geminilee View Post
Boy, I am kind of glad to hear that, since I always ate it anyway. I mean, it's chocolate, are you gonna throw away chocolate?
No way, but I was always unsure about it. Bit like eggs with red dots in the yolk.
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  #5  
Old 26 January 2007, 07:40 AM
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It's never ever bothered me - it's just the fats and solids separating. I was told that before my age got into double figures. You used to see it regularly when people had larders instead of fridges or your gran just used to leave the chocolate on the table because chilling was supposed to be bad for chocolate (that was what was supposed to cause the white bloom!)

The red spots in the egg are likewise harmless. We used to say "it just shows the cockerel's doing his job." Some eggs you took when fresh, others you'd mark and leave them with the hen so you got fresh chicken later on - and to get fresh chickens, you needed a virile cockerel. I think you get red spots in unfertilised eggs too and they are just tiny blood spots from the oviduct.
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  #6  
Old 26 January 2007, 03:11 PM
lazerus the duck
 
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Shouldn't this be in the Eric Clapton: chocolate and cocaine thread?
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  #7  
Old 26 January 2007, 09:43 PM
Bettie Page Turner Bettie Page Turner is offline
 
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Icon202 It's trues!1!!!eleventy-one

Don't eat ANY chocolate with white powdery stuff on it! Send it to me, and I will safely dispose of it for you.
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  #8  
Old 27 January 2007, 01:24 AM
bjohn13
 
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"I hate it when I get chocolate in my white powder!"

-A Friend.
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  #9  
Old 27 January 2007, 01:57 AM
medtchva
 
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Just FYI about the red spots.. caused when a blood vessel on the surface of the yolk breaks and fades over time.

http://www.bfhd.wa.gov/edu/eggucation.php
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  #10  
Old 30 January 2007, 12:16 AM
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Quote:
Originally Posted by llewtrah View Post
It's never ever bothered me - it's just the fats and solids separating. I was told that before my age got into double figures. You used to see it regularly when people had larders instead of fridges or your gran just used to leave the chocolate on the table because chilling was supposed to be bad for chocolate (that was what was supposed to cause the white bloom!)

The red spots in the egg are likewise harmless. We used to say "it just shows the cockerel's doing his job." Some eggs you took when fresh, others you'd mark and leave them with the hen so you got fresh chicken later on - and to get fresh chickens, you needed a virile cockerel. I think you get red spots in unfertilised eggs too and they are just tiny blood spots from the oviduct.
When I was growing up on a chicken farm we were cautioned not to make a lot of noise or run because scaring the chickens could cause there to be blood in their eggs. Don't know if that really had anything to do with it; we would get an egg with blood once in a while, as well as eggs with a membrane but no shell.
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  #11  
Old 30 January 2007, 05:53 AM
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Quote:
Originally Posted by lazerus the duck View Post
Shouldn't this be in the Eric Clapton: chocolate and cocaine thread?
I was tempted to subvert the "white powder" reference from cocoa to cocaine
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  #12  
Old 03 February 2007, 03:26 PM
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Fat bloom or not, all I know is that I was sick with a sore throat and cold after eating some Ferrero Rochers with white spots on them. I'm definitely avoiding them now.

Last edited by DarkFeline; 03 February 2007 at 03:30 PM. Reason: typo
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  #13  
Old 04 February 2007, 06:01 PM
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Quote:
Originally Posted by DarkFeline View Post
Fat bloom or not, all I know is that I was sick with a sore throat and cold after eating some Ferrero Rochers with white spots on them. I'm definitely avoiding them now.
A cold is caused by a virus and spread by droplets e.g. sneezes. You might have caught the cold from the shokeeper, but not from the chocolates (unless someone had sneezed germs onto them)
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  #14  
Old 04 February 2007, 10:02 PM
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Quote:
Originally Posted by DarkFeline View Post
Fat bloom or not, all I know is that I was sick with a sore throat and cold after eating some Ferrero Rochers with white spots on them. I'm definitely avoiding them now.
See, since the plural of anecdote is not equal to data, I'm pretty sure that singular anecdote beocmes borderline asshattery

Unless of course, the only thing you ate all week was blooming Ferreo Rochers, in which case... nope, still bad data.
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  #15  
Old 05 February 2007, 11:57 PM
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This is why I love having a cooking student for a mom. The white stuff isn't mold. It's fat 'n' stuff.
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  #16  
Old 07 February 2007, 07:56 PM
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I work with chocolate a lot, it is one of my favourite things. of course I also have very high quality control and insist on testing everything myself. The "bloom" happens when the chocolate is stored at a temperature above 25c (75f) causing the cocoa butter to melt and rise to the surface. I always temper my chocolate so it can be stored at room temperature without blooming.
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  #17  
Old 08 February 2007, 02:32 AM
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While it tastes like crap, I've never been sick from it. Prefer not to eat it, though.
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  #18  
Old 08 February 2007, 12:11 PM
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It seems that I've seen this stuff more on dark chocolate than milk chocolate, specifically Mounds bars, as opposed to say Snickers or Milky Way. Anything to that?
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  #19  
Old 08 February 2007, 12:24 PM
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Quote:
Originally Posted by smirkdirk View Post
It seems that I've seen this stuff more on dark chocolate than milk chocolate, specifically Mounds bars, as opposed to say Snickers or Milky Way. Anything to that?
If I remember right, dark and milk chocolate have different melting points.
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  #20  
Old 08 February 2007, 12:29 PM
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Quote:
Originally Posted by llewtrah View Post
I was tempted to subvert the "white powder" reference from cocoa to cocaine
*Chocolatier collides with cocaine dealer*

"You got your cocaine in my chocolate!"

"You got your chocolate in my cocaine!"

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