![068204100_1502431195-twenty20.jpg](https://steemitimages.com/DQmZ54Dy1gYFbdoZ9tDFcYLGVMMCwTqTCH9mtfa9rpv72fQ/068204100_1502431195-twenty20.jpg) -------------------------------- Have you seen white spots appear on chocolate? This strange phenomenon is caused by fat particles that rise to the surface due to improper storage temperatures.

As quoted from the Daily Mail, Monday (19/3/2018), a solution that does not arise white spots on chocolate is to store the sweet snack in a place that is not too cold or warm. Therefore, such conditions trigger the formation of white spots called fat bloom.

According to the information presented on the Food Unwrapped television show, white spots on chocolate cause customers to complain every year.

Presenter Jimmy Doherty invites the audience to come to reveal how white spots appear on the brown surface, guided by a number of scientists.

By using the world's largest X-ray in a factory in Hamburg, Germany, scientists discovered that the white spots rose to the surface through a small gap in chocolate. Conditions that occur when a chocolate bar is not stored at the right temperature.

When visiting the Lindt factory in Switzerland, then it is known that better store chocolate with a temperature between 14 and 18 degrees Celsius so as not to arise white spots.

Indeed white spots are harmless and chocolate can still be eaten though a bit disturbing scenery. ------------------------------ ***Causes of White Spots*** ![003090000_1516026389-we.jpg](https://steemitimages.com/DQmbuJYXjtWUxpa1zFKWfZhZCzgYsjpnzvSa9v9tGpiU2bu/003090000_1516026389-we.jpg) --------------------------------- Scientist named Dr. Stephen Roth explained to Jimmy how the white spots appeared on the chocolate.

"Crystal fats melt and move through the cracks then head to the surface," explains Dr. Stephen Roth.

White spots are the biggest cause of customer complaints and harm the chocolate industry annually.

The chocolate makers then try to prevent white spots from occurring.

The best solution right now is with storage at the right temperature making it harder for the fat to break away and become a white spot.

However, chocolatier or chocolatier experts at Lindt say it's best to eat chocolate as quickly as possible, before white spots can form.

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