Why do hershey kisses turn white

This is apparently so off-putting to us chocoholics that, every year, millions of pounds worth of chocolate goes to waste, the Mail Online reports. The sad thing is that, even though it may be a little unsightly, the food is still completely edible. The white marks appear when fat particles in the chocolate separate due to cold or hot temperatures.

The fat rises to the surface of the chocolate through small cracks. In fact, this strange phenomenon, known as "fat bloom", is all down to how we store our favourite chocolatey treats. It happens to be the biggest cause of customer complaints and costs the chocolate industry millions of pounds every year. To properly store your chocolate, an ideal situation is to keep it in an airtight container in a cool, dry place, such as a cellar or pantry.

If you live in a hot, humid area and you don't happen to have air-conditioning at your place, store it in the coolest place in the house, typically a lower cupboard or a dark pantry.

You can carefully wrap and seal your chocolates in a couple of layers of plastic wrap or ziplock bags to keep moisture and odors out.

Lastly, you can also seal the bags in an airtight container, and then place it in the warmest spot in your refrigerator, often the top and middle shelves, toward the front.

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Lifestyle Food and Recipes 27 Mar Here's how you Chocolatiers are currently working on ways to stop bloom from occurring and so far the best solution they have found is to precisely temper the chocolate which makes it more difficult for the fat to separate.

Alternatively, Lindt chocolatiers say customers best chances of avoiding bloom is to simply eat the chocolate before it has a chance to form.

Join thought-provoking conversations, follow other Independent readers and see their replies. Sugar bloom happens when the surface of the chocolate gets wet. The moisture dissolves the sugar, and, when the chocolate dries, sugar crystals remain on top. Usually, it's a storage problem -- as in, you're keeping the chocolate in a warm space, so its surface starts sweating. Fat blooming happens when the fat in the chocolate's cocoa butter migrates to the surface.

Hoarding your Snickers stash in a warm pantry can also kickstart this process, but rapidly changing temperatures are another trigger. Since the white stuff is just sugar or fat, it's not going to hurt you if you eat it.