Fat bloom and Sugar Bloom
Ever open up a chocolate bar, see some residue on your sweet treat and think, what the heck is that? 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.
Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom and sugar bloom.
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.
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.
METHOD TO MINIMIZE FAT BLOOM
Fat bloom can be reduced by maintaining an appropriate storage temperature for chocolate products.
Following the scientists, the ideal temperature to store chocolate is from 15-20 degrees.
CAN YOU STILL USE THE CHOCOLATE THAT’S 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.
DOES SAVALL CHOCOLATE HAVE FAT BLOOM?
YES. At SAVALL, we always strive to keep the chocolate at the ideal temperature. However, if you purchase products from our partner stores, Fat Bloom may occur occasionally and is completely safe to consume.
We prioritize client satisfaction, so please contact us if you have any queries or concerns about the Fat Bloom or other issues.
