What makes chocolate bloom

Sugar bloom is a result of dampness or condensation. Like the cocoa butter in fat bloom, the sugar separates itself and makes its way to the surface. It generally appears as droplets of sugar crystals on the surface of the product.

If sugar bloom is slight, the product may be salvageable if all bloom is removed. If sugar bloom is moderate to severe, the product should most likely be discarded. If you are melting chocolate and notice that your chocolate has bloomed, then it is still okay to use. Simply pour it into your bowl to melt, and the cocoa butter or sugar will mix right back in making the bloom disappear.

For compound coatings , read this. For couverture chocolate that requires tempering , read this or this. Sometimes it takes hours for bloom to be visible on chocolate. It can even bloom overnight. But when you wake up the next morning they have white bloom all over them. The only way to fix it would be to melt the chocolate down again.

The best thing to do is just prevent bloom. Preventing chocolate bloom is not as hard as you might think. By watching the temperature of the chocolate when melting it, and letting it set in a room that is about 65 degrees F will prevent bloom on your chocolate.

Proper storage is also key. Fat bloom can be identified by greyish or whitish streaks on the surface of the chocolate that typically feels slick. This blooming happens when the chocolate has been exposed to warm temperatures.

Once the chocolate is warm, the cocoa butter in the chocolate softens and separates from other ingredients in the chocolate. Once it rises to the surface and re-solidifies, it creates the bloom.

Fat bloom is the most common type of chocolate blooming. Sugar bloom can be characterized as a dry, hard white surface film on chocolate. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies.

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It is mandatory to procure user consent prior to running these cookies on your website. Fat bloom is often due to poor storage conditions. Chocolate hates temperature changes, and should be stored and set in a cool, dry location. Chocolate should never be placed or stored in the refrigerator or freezer.

But, more often than not, fat bloom is caused by improper tempering. To temper chocolate correctly, the temperature of melted chocolate has to be steadily raised and lowered and then raised again to create uniform cocoa butter crystals Beta 5. Tempering chocolate properly is a tedious and time consuming task, which is why most chocolate professionals use a chocolate tempering machine. Fat bloom does affect the color and sometimes texture of the chocolate, turning it soft and crumbly.

When fat bloom occurs it is perfectly safe to melt down the chocolate again, and re-temper. Sugar Bloom: Sugar bloom happens when chocolate is exposed to moisture.