What is that white stuff on my chocolate?
Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75 degrees will cause chocolate to melt. The cocoa butter can rise to the surface and form a very thin grayish 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.” Cocoa bloom usually affects a very thin layer of the chocolate with a grayish discoloration but the chocolate is still fresh. Neither “bloom” affects the quality or flavor of the chocolate and, if the chocolate was completely melted and reshaped, the chocolate would regain its original color. (Taken from Hershey’s Chocolate FAQ site) Q: Can I eat Low Carb Chocolate and stay in ketosis? A: Yes you can. For most people, the sugar substitute in sugar free chocolates, maltitol, does not raise your blood sugar levels or reduce your ability to stay in ketosis. Recent studies agree with this but each person’s body is d
