Have you ever opened a chocolate bar, only to find that its once-smooth surface is now covered in a dull, whitish film?
If so, you’ve encountered a common phenomenon known as chocolate bloom. While it may look unappealing, the good news is that bloom doesn’t mean your chocolate has gone bad—it’s still perfectly safe (and delicious) to eat!
What Is Chocolate Bloom?
Chocolate bloom naturally occurs to produce a visual effect or textural change on the surface of chocolate. Broadly, though, there are two types of bloom:
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Fat Bloom: Appears on the surface of chocolate and is due to uneven melting of cocoa butter, followed by re-solidification, which leaves the food item with light streaks. Fat bloom usually occurs due to temperature irregularity and unsuitable storage.
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Sugar Bloom: Sugar bloom occurs when moisture comes in contact with the chocolate, dissolving the sugar and leaving it to recrystallize again as the water evaporates. Sugar bloom typically manifests itself as a sour, grainy, or gray surface instead of the shiny finish of fresh chocolate.
Not just chocolatiers but every chocolate lover out there must acknowledge the fact that it is incredibly crucial to unwrap a chocolate bar, whether purchased from the store or sent as a piece of homemade baby chocolate.
And, spotting discolored chocolate can be disheartening. However, being able to reassure yourself that this is a reaction to storage instead of spoilage allows some sense of relief.
What Causes Chocolate Bloom?
Several factors can contribute to chocolate bloom, including:
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Climate: Storing in a warm environment can cause the cocoa butter to soften and may even melt. However, when the chocolate cools again, the fat can rise to the top, causing fat bloom.
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Humidity/Moisture: Sugar bloom can form if the chocolate is stored in a humid place or exposed to any moisture, as sugar may dissolve and then recrystallize.
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Improper Storage: Leaving chocolate in an area that sees many temperature fluctuations, i.e., next to the oven or fridge, is a sure way to increase the risk of bloom occurring.
And, sometimes, the chocolate may have been discolored even before you purchased it due to its transportation. A chocolate is more likely to bloom after manufacture, due to poorly tempered cocoa butter, which involves aligning as many cocoa butter crystals as possible.
This is especially prevalent with novelty chocolates and baby chocolates that are not always produced in certified commercial kitchens. Your hands play a crucial role here.
Excess heat and moisture released during extended chocolate holding can be transferred to the fragile structure, potentially leading to such issues. These meager differences can manifest into bloom if the chocolate is not evenly cooled or stored.
Does Chocolate Bloom Affect Taste or Freshness?
Fortunately, chocolate bloom does not alter the taste or freshness of the chocolate. While it may change the texture slightly, the chocolate is still completely edible. However, if you’re planning to use your chocolate for gifts or decorations, bloom may affect its visual appeal.
There are a few reports from people who find bloomed chocolate to have a mouthfeel that is slightly grainier, particularly for sugar bloom. This doesn't affect taste, but the velvety texture.
If you intend to cook or melt the chocolate, the bloom does not matter. For those who care about how their chocolate looks when gifting or presenting, you need to know how to prevent chocolate bloom.
How to Prevent Chocolate Bloom
If you want to help your chocolate look as good as it tastes, store your chocolates in these ways:
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Cool and Dry Place: Keep storage temperatures between 60-68°F (16-20°C) with low humidity.
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Airtight Containers: Store the chocolate for an extended period in an airtight container to prevent moisture from affecting the chocolate.
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Stay Out of the Fridge: Though it may prevent them from melting, refrigeration adds humidity to a potentially warm climate and may even result in sugar bloom. If needed, freeze the chocolate and let it thaw on the counter for a bit before unwrapping it.
If you have wondered how to avoid chocolate bloom in bulk chocolate or holiday bars, use silica gel packs in the packaging. These packets are moisture-absorbing, and they help in fondant products to avoid sugar bloom (a common issue for candy businesses that happens more often in humid climates). This is not only great advice, but also when you need big stashes or party favors full of baby chocolate.
Also, refrain from sudden changes in temperatures.
For example, if that chocolate goes from being in the freezer to your warm room, you can see condensation built up on the bars. This is why many people find their chocolate turned browny even after it was sealed.
Can Bloomed Chocolate Be Fixed?
It CAN be! Re-tempering will bring melted chocolate back to its original state, glossy and smooth, and ready for baking, dipping, or shaping into something new.
How to fix chocolate bloom at home?
Warm melt and temper again gently. If fat bloom is present, slowly melt the chocolate either over a double boiler or in the microwave at 50% power in 15-second bursts. Stir again and let it cool a bit, but do not let it get too thick before use.
For sugar bloom, melting will not reverse the graininess, but the chocolate can be melted down to prepare ganache, sauces, or brownies.
Enjoy Your Chocolate—Bloom or Not!
Chocolate bloom may look unusual, but it’s simply a sign that the cocoa butter or sugar has reacted to environmental conditions. Rest assured, your chocolate is still fresh and flavorful. By storing it correctly, you can keep it looking as delightful as it tastes!
FAQs About Chocolate Bloom
1. Why is my chocolate discolored if it is within the expiry date?
Unless the chocolate is moldy, discoloration usually means cocoa butter has bloomed in a process that makes the hitherto shiny surface of the bar all cloudy. For this, storage conditions are often the issue, primarily due to humidity or temperature fluctuations. Your chocolate is safe to consume.
2. Can I eat dusty/powdered bay chocolate?
Yes, that powder texture is more likely to be sugar bloom or fat bloom. It can cause a slight texture change, but doesn’t make the chocolate inedible (especially in the case of good baby chocolate)
3. What can I do about chocolate blooming for decorative purposes?
To restore the shiny appearance, re-melt and re-temper the chocolate. Or you could coat the bloomed chocolate in a glossy ganache or dip it into tempered chocolate for a shiny look.
4. What is a good way to store chocolate long-term without it blooming?
It should be stored in a stable environment, room temp (60-68°F) and dry, not exposed to direct sunlight or heat sources. Store in air-tight containers, and if you like, consider using desiccants to lower humidity and prevent bloom on the chocolate.
