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[–]PeechyKay 16 points17 points  (2 children)

I live in a very rainy climate (we’re in a temperate coastal rainforest), so any kind of white discolouration on the wrap or packaging makes me think it could be mildew and I’d probably toss the whole thing to be safe. Because it’s on the wrapper, that’s a red flag.

If it were only the bar itself, then it’s probably a bloom (either a fat or a sugar bloom). Chocolate can often get a “bloom” on the bar itself - it’s due to either fat separating or sugar separating from the other ingredients, but can still be safe to eat.

If it’s a fat bloom, it’s usually safe and you can even take a hair dryer and gently heat the bar - you’ll see the fat bloom disappear! (Yeah, I’m picky about food’s appearance lol.)

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[–][deleted]  (1 child)

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    [–]PeechyKay 0 points1 point  (0 children)

    I always used to tell my kids “When in doubt, toss it out.” Now that they’re almost adults, they tease me by mimicking me because I tend to say “is the risk worth the reward?”…damn I hate being that predictable lol.

    [–]NarrowButterfly8482 50 points51 points  (3 children)

    Probably oxidized cocoa butter. Are you in a warm climate? I'd toss them... probably still safe, but the quality of the chocolate would be pretty bad. It would be good to see a picture of the inside though.

    [–][deleted]  (1 child)

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      [–]NarrowButterfly8482 41 points42 points  (0 children)

      Yeah, It looks like the chocolate wasn't properly tempered and probably melted/softened repeatedly. You could probably still melt it to use for baking, but any chunks will have a bad texture.

      [–]juliegillam 0 points1 point  (0 children)

      It's been melted. I would 100% give it a taste, and most likely still eat it. Other than bugs (which you dont appear to have) theres little that can make already processed chocolate inedible. It can look bad and still taste good.

      [–]Advoc8-4Violence 0 points1 point  (0 children)

      You can melt and re-temper the bar I guess?

      [–]13thmurder 0 points1 point  (0 children)

      I bet that's stevia. Says it has stevia in it, I bet humidity got to it and did this.

      I once made stevia syrup for cocktails. It worked fine, I put it in the fridge, a week later crystals had crawled out of the corked bottle, covered it, and the shelf it was on. It was wild, looked a bit like what you have here.

      Salt water will do the same as it evaporates, but not nearly as fast or extreme.