Chocolate Bloom
March 1, 2012
Chocolates are supposed to be smooth and glossy. However, there would be instances wherein you'll observe white blemishes on them known as called chocolate "bloom." It can indicate that the chocolate wasn't stored properly.
Chocolate bloom is a sandy, white film that sometimes forms on the surface of chocolate. Although not pleasant to look at, it is actually a harmless defect. Bloom can be formed from cocoa butter or sugar that has risen to the surface.
There are basically two types of chocolate bloom: sugar bloom and fat bloom. Given that chocolate contains fat, a whitish gray material will form on the surface every time it is exposed to warm temperature for a stretch of time. The heat pulls the cocoa butter out of the chocolate, thus forming a white pattern on its surface.
Another cause could be too much humidity or cold temperature. If chocolates are stored in extremely humid or cold places such as the fridge and then suddenly get exposed to warm temperature, a sugar bloom can occur. It takes place since the chocolate's surface will condense because of moisture. Sugar crystals will stay on the surface of the chocolate after the moisture has evaporated, leaving a white coating.
Although chocolate blooms don't exactly look appealing, a certain chocolate would still be mighty fine to eat just as long as it's pure and has no filling. A tiny amount of chocolate bloom will not mess with the taste but the texture will not be as smooth. Chocolate blooms are not toxic and after melting and cooking the chocolate, you're good to go once again.
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