Once the moisture evaporates, sugar crystals remain on the surface. If this process is repeated, the surface can become sticky and even more discolored. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings.
When this happens, the chocolate sweats, producing surface moisture. Fat bloom is similar to sugar bloom, except that it is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy.
As with sugar bloom, the most common causes of fat bloom are quick temperature changes and overly-warm storage. Although it might look a little less appetizing than a lustrous, rich chocolatey-brown piece of candy, chocolate that has suffered bloom is still okay to eat.
You may find the texture of sugar-bloomed chocolate to be a bit grainy on the outside, but it should still taste good. To prevent this from happening to your chocolate, simply use proper storage methods. Whether it is white chocolate, baking chocolate, milk chocolate or some kind of chocolate confection, proper storage is key. Since it can easily absorb flavors from food or other products situated nearby, chocolate should be tightly wrapped and stored away from pungent odors.
If your chocolate is turning white when your work with it, the most likely reason is related to a natural process of separation known as cocoa butter bloom. There are two main types of cocoa butter bloom which we explain below. When working with professional quality, pure chocolate it may not be as forgiving or as easy to use as store bought chocolate.
The reason why professional chocolate is not as forgiving is due to the fact it is a pure chocolate based on ingredients form the cocoa bean and without a lot of additions like excess sugar and other fillers like vegetable oil.
When using real chocolate that is based on the cocoa bean, you can get a cocoa butter bloom if your chocolate is not handled properly in manufacturing or shipping. The white cocoa butter bloom is cosmetic and does not harm your chocolate. You can still eat it safely or re-use it in melting and chocolate making. Large chocolate companies inhibit the cocoa butter bloom by adding in bloom inhibitors like vegetable fats or oils and they may even reduce the cocoa butter content to inhibit bloom.
Sometimes adding cocoa powder or excess sugar can minimize bloom during manufacturing. These additions influence the flavor and sometimes make the chocolate seem waxy or gummy. Santa Barbara Chocolate prefers the idea of chocolate being as pure as possible and as close to the cocoa bean as possible.
Our hope is to make chocolate that is natural and pure as possible. The result is really great tasting professional chocolate. There are different types of badly tempered chocolate symptoms which include. Now, if you find a chocolate bar or other mass-produced chocolate like Halloween candy that is white, it's a different story.
Most of the time, this type of chocolate that is white in appearance is due to exposure to heat. The vending machine might have the sun shining on it every morning for an hour. The sun's heat might melt the chocolate just enough to alter the temper, and when it cools off, it turns white.
Also according to the TV show, thousands of customers complain about this problem every year which costs the industry millions of pounds annually.
But chocolate lovers will be pleased to hear the other advice from Lindt's chocolatiers, who say the best way to prevent bloom is to eat the chocolate quickly before it has a chance to form. That sounds like an excuse to eat all our Easter eggs in one go! Type keyword s to search.
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