There are two types of chocolate frost. The formation mechanism of two kinds of hoarfrost is completely different, one is called purple Li Shuang, and the other is called icing. The main ingredient of Tang Shuang is sugar. His travels are often caused by the intense heating of chocolate in a short time. For example, it is easier to bring chocolate frozen in the refrigerator directly to room temperature. Because in this case, the moisture in the air will condense on the chocolate surface. Drop by drop, roses will make water. It will dissolve the white sugar in chocolate. When the water evaporates, the sparkling sugar particles will remain on the chocolate surface. So ... it leads to the formation of frost, which is a very humid environment of ginger chocolate itself, and will also promote the formation of Xiao Di. This is also a greater threat to the quality of chocolate. Its main ingredient is cocoa butter. It is the culprit that causes the toes to double.