Ever open up a chocolate bar, see some residue on your sweet treat and think, what the heck is that? Perhaps this thought led to an online search to which you’re now asking yourself, “what is chocolate bloom?” Well, we’ve got the answers for you and the good news is, it doesn’t necessarily mean your chocolate has gone bad…so don’t throw it away! We’ll explain what chocolate blooming is and why it occurs. We will explain what chocolate bloom means, why it occurs, and how you can prevent it from affecting your final product appearance and quality.
What Does Chocolate Blooming Mean?
Chocolate Blooming is the term we use when we see that the chocolate has dusting or streaking across the surface. There are two types of blooms.
Fat Bloom
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. If you’ve ever wondered, “what does it mean when chocolate blooms,” fat bloom is the most common explanation.
Sugar Bloom
Sugar bloom can be characterized as a dry, hard white surface film on chocolate. Sugar bloom is caused by moisture in the chocolate coating. The sugar absorbs the moisture, dissolves, and evaporates. The sugar then forms larger crystals on the surface of the chocolate, which causes this dusty layer. Understanding sugar bloom is another explanation to answer the question, “what is chocolate bloom?”
Can Chocolate Blooming Be Avoided?
Generally, yes. Fat bloom results from inadequate tempering or temperature abuse of well-tempered chocolate, therefore you can prevent fat bloom by storing your chocolate at a constant, cool temperature and avoiding warm temperatures. Sugar bloom occurs when the sugar crystals are affected by moisture. This happens when the chocolate is stored in damp conditions (ex: humidity in the air or condensation from refrigeration), which causes the sugar to dissolve and come to the surface. You can prevent sugar bloom by preventing temperature shocks.
Can You Still Use Chocolate That’s Been Bloomed?
Yes, you can (thank goodness!). While fat bloom and sugar bloom have a negative effect on appearance, the product remains perfectly safe to eat and can be remelted to remove discoloration.
The Bottom Line
Chocolate bloom is a common phenomenon that affects the visual quality of chocolate without necessarily impacting its safety. Understanding what chocolate bloom is, whether fat bloom or sugar bloom, is key to selecting the right production and storage methods.
If you have questions for our specialists or need further guidance on handling blooming issues, contact us today. Learn more about what chocolate bloom is and how to prevent it to ensure your chocolate products always look as good as they taste.