What causes fat bloom in chocolate?

What causes fat bloom in chocolate?

Most commonly, this results when chocolate is exposed to warm temperatures, which causes the cocoa butter (aka fat) in the chocolate to soften. When the fat melts, it separates from the other ingredients in the chocolate and rises to the surface, where it then re-solidifies and creates a grayish “bloom”.

Is sugar bloom chocolate safe to eat?

Although bloomed chocolate is still safe to eat, it does pose some problems. This whitish coating is considered one of the main concerns in the production of chocolate. There are two types of bloom: fat bloom and sugar bloom. But essentially, bloom occurs when chocolate is not cooked properly.

Is it safe to eat sugar bloom?

Sugar bloom is spotted with white, feels dry and does not melt when touched. Blooming flowers are pretty, blooming chocolate is not. Blooming chocolate is chocolate that has a white discoloration on its surface. Chocolate that has bloomed is still safe to eat, but it has an unappetizing appearance and surface texture.

Can chocolate bloom Be Fixed?

Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the sugar or fat back into the solution.

How do you prevent fat bloom in chocolate?

Store your finished chocolate products at a constant temperature between 18°C and 20°C. Fat-based fillings (e.g. pralines or nut-based fillings) will make fat bloom appear faster. You can prevent this by adding 5% to 6% cocoa butter to your filling and then pre-crystallising (or tempering) it.

Is chocolate that has turned white OK?

This white film does not mean the chocolate is moldy or has gone bad. It’s actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom. If the chocolate doesn’t taste up-to-par, it is still perfectly good to use for cooking or making hot cocoa.