Blooming Chocolate

What is Chocolate Blooming?

Have you ever opened a chocolate bar and noticed a white layer over the surface of your chocolate or little, granular white specks? This is a common phenomenon, and is known as Chocolate Blooming. The good news is that it has little to no effect on your chocolate bar, other than making it slightly aesthetically ‘different’ to your standard, brown chocolate bar look and feel. 

There are two types of chocolate bloom, one referred to as Fat Bloom and the other is known as Sugar Bloom

Fat Bloom
Fat bloom – the most common type of bloom – is a result of a change in temperature in your chocolate, or poor tempering during manufacture. It occurs most often when a chocolate melts and then re-solidifies. A good example of this is when one accidentally leaves a chocolate in the car for a few days, and then opens it. You will note a white discolouration across the surface of the bar. The warmer temperature heats the cocoa butter in the chocolate, which causes it to soften and separate from the rest of the ingredients in the bar. The chocolate then re-solidifies, once the temperature cools, and this creates the fat bloom effect – a slick white layer across the surface of your chocolate. Our Sally-Ann Creed® 70% Dark Chocolate would be susceptible to this effect if left in heat for too long.

Sugar Bloom
Sugar bloom is most recognizable by the hard, dry, granular crystals that develop on the surface of your chocolate bar. There is a noticeable texture change over the surface of the bar, where little crystals have formed. When chocolate is exposed to moisture, the sugar within the chocolate absorbs this moisture and dissolves the crystals. The sugar rises to the surface and forms small, hard granular lumps.   

How does one avoid Chocolate Blooming?
Fat bloom can generally be avoided by ensuring that the chocolates are tempered sufficiently during manufacture, and are thereafter kept at a consistent, room temperature. With sugar bloom, the sugar crystals react to moisture exposure. By avoiding damp storage conditions, such as in the refrigerator or areas with high humidity, you can help prevent this reaction from occuring which results in the crystals dissolving and coming to the surface. 

To repair chocolate bloom, one can melt the chocolate down, stir the melted mixture and then pour into molds and allow to cool. This will bring the fat or sugar back into the original mixture, and remove the aesthetic discolouration. 

But can I still eat my chocolate?!
Yes, you most definitely can! Fat and sugar bloom have no effect on the nutritional aspects of your chocolate, only a slightly negative effect on the appearance, due to the discolouration. The product remains perfectly safe for consumption. 

Share this article

Related articles

Sally-Ann Creed blog image-4

The different types of stress

Our bodies are wonderfully and beautifully made. They are also incredibly complex systems. When something disrupts your body’s balance, it causes stress. The things that cause stress are called stressors, and how your body reacts to them is called the stress response. This response involves your nervous, hormonal, and immune...
Blog_FluToolkit

3 Change-Of-Season Flu/Viruses Toolkits

We are now officially entering a change of season world wide – either going into Autumn or Spring, depending in which hemisphere you live. Even the healthiest people seem to fall prey to the sniffles, respiratory and gut viruses, and a host of other miseries at this time of year....
visual representation of an immune system

What is an immune system?

  The immune system has a vital role to play. It protects your body from harmful substances, germs and cell changes that could make you ill, and is made up of various organs, cells, and proteins. If your immune system is running smoothly, you don’t even notice that it’s there! ...
magnafizz

What is MagnaFizz?

Do your days sometimes need a little pep in their step? Today’s world has us running at a million kilometres an hour. Between getting the kids to school, working from home, and modern life in general, most of us need an extra bit of energy in the mornings. While coffee...
Blog_Alopacea

Androgenetic alopecia AKA pattern baldness

Losing one’s hair is a scary and often shameful experience. First off, there is NOTHING to be ashamed of! So many of us suffer from hair-loss in various forms, but the good news is that there are solutions available to all of us! First, let’s unpack androgenetic alopecia, commonly known...
Blog_CollagenCoffee

Collagen in Menopause

Menopause is a natural phase in a woman’s life marked by hormonal changes and associated symptoms. As you approach this transformative period, it’s essential to embrace the transition with knowledge and adopt strategies that support your well-being. In this guide, we’ll explore the intricate relationship between menopause and collagen, offering...