The chocolate adopts a dull, tannish-white color and feels gritty when touched. Only appearance is affected - not taste. It is caused by condensation of water vapor from air on the chocolate surface. The sugar in the chocolate dissolves in the water, then the water evaporates and the sugar crystals remain on the chocolate. A condition affecting the surface of chocolate.
Taste is unaffected.
It is caused by the migration of cocoa butter crystals to the surface and subsequent recrystallization. A flavoring used as a substitute for vanilla to enhance the flavor of chocolate. A natural emulsifier derived from soybeans added to chocolate to help maintain an emulsion between the cocoa butter and sugar. Godiva's goal is to produce the most delicious and beautiful chocolates. This is accomplished by using only fine ingredients and innovative production methods.