The Alabaster Crunch

I worked for Nestle USA from 1998-2005.  Is it really any surprise that I gained about fifty pounds in seven years? You won’t ever have to worry about me “laying a finger on your Butterfinger” because my chocolate fix has been fixed forever.

Mmmmm Chocolate!

For years I was known throughout Central New York as “The Candy Man”. It could be my sweet demeanor that won me that title but more than likely it’s due to the fact that I had a never ending supply of chocolate stowed away in my ’97 Ford Escort Wagon. My job at Nestle was to sell to local retail outlets. Part of my job was pitching chocolate to store managers, but one of my other duties was removing the old candy.  After I contracted the Crunch, bartered my Butterfingers, and soft sold my Snowcaps I issued a check for the outdated product and loaded up my car with leaf bags full of the stuff!  Had Willy Wonka known about my confection conglomeration he would have offered ME a golden ticket!

Please No White Chocolate!

Yes back then I had lots of candy, and because I had lots of candy, I also had lots of friends! Most of my friends were quite grateful that I decided to unload hundreds of Hundred Grand’s on their front porch; occasionally however, some wondered why the chocolate was discolored and looked inedible. Have you ever opened a piece of chocolate that appeared to have turned white?  If so, your cocoa has been exposed to what’s known as “sugar bloom.”

(“Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface.”)

If this happens your chocolate may look odd but it’s actually harmless. So when your little goblins open their Halloween chocolate and it’s a ghostly grey, or a petrifying pale, don’t worry, the candy is probably perfectly ok to consume.

[Source: How Stuff Works]