My Casali Chocolate Bananas have a whitish/grey film. Why would that be?
When a chocolate covered product because whitish grey, it is because of what is called “fat bloom” and occurs whenever chocolate is stored at too hot a temperature and/or too long. Owing to this storage problem the cocoa butter contained in the chocolate rises to the surface and can be seen as a whitish grey layer. It is actually a case of purely an optical quality problem. The taste and texture of the product, however, are affected more the longer the product is kept in these inappropriate storage conditions.
