What does it mean when chocolate is blooming? 

Fat bloom is caused by cocoa butter. When the cocoa butter in the chocolate melts, it subsequently crystallizes to form a dull white finish on the surface and sometimes throughout the chocolate. This is 'fat bloom' and causes the chocolate to lose its satisfying snap and shine.

​

​

Is it okay to eat chocolate that is bloomed?

 

​

 Chocolate bloom might look unappetizing, but it's completely safe to eat. That doesn't mean you'll want to eat it, though, as flavor and texture can both be compromised.

​

​

​

​

Can I fix bloomed chocolate? 

​

​

​

You can 'fix' bloomed chocolate, although it's important to note that the process primarily affects the appearance and texture rather than making it any safer to eat - because, remember, bloomed chocolate is already safe to eat. To reverse the chocolate bloom, you'll need to re-temper the chocolate.

​

​

What is the difference between sugar bloom and fat bloom? 

​

With sugar bloom the chocolate is spotted with white, it feels dry and does not melt when touched. Fat bloom tends to be streaked with white or gray, feels slick and melts. Both fat and sugar blooms can happen when chocolate is stored improperly.

​

Is it bloom or mold? 

​

With sugar bloom the chocolate is spotted with white, it feels dry and does not melt when touched. Fat bloom tends to be streaked with white or gray, feels slick and melts. Both fat and sugar blooms can happen when chocolate is stored improperly.

​

How to store chocolate so it doesn't bloom? 

​

Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn't look too appealing). So instead of the fridge: Store it in a cool, dry place.

​

​

Does chocolate bloom when frozen? 

​

If frozen for too long, chocolate can still bloom, so take special care of chocolates in the freezer. If the chocolate is exposed, it is recommended to wrap it tightly with freezer or wax paper to prevent condensation.

​

Will chocolate Bloom in the fridge? 

​

Sugar bloom is usually an indicator that the chocolate was kept too cold (for example the fridge). When chocolate is kept in the fridge, condensation forms on the surface of the chocolate. The water from the condensation draws the sugar from the inside of the chocolate to the surface, causing the sugar to dissolve.

​

What causes chocolate to bloom?

​

Temperature shock and a humid environment are two main causes of chocolate bloom. To ensure that your chocolate is smooth and even, avoid moving the mixture too much. This will help prevent it from being exposed to drastic temperatures.

​

Why does bloomed chocolate taste better? 

​

Although chocolate bloom changes the appearance of your chocolate, it does not change its taste. It might, however, change the texture of your chocolate. In bloomed chocolate, the cocoa butter's fat crystals exist in different forms instead of the ideal form V.

​

Does chocolate expire? 

​

If unopened and stored properly, dark chocolate lasts 2 years (from the day it was made). If opened, but still stored properly, the rule of thumb is one year. As for milk and white chocolate bars, the time available is cut in half. One year if unopened and stored properly, and 6-8 months if opened and stored properly.

​

What are the four things to avoid when storing chocolate?

​

Four Tips for Properly Storing Chocolate

• Avoid the Refrigerator.

• Keep It Cool and Dry.

• Use an Airtight Container.

• Don't Expose It to Light.

• Unpack your orders immediately upon shipment arrival.

​

​

How can you tell if chocolate has gone bad?

​

Texture: Bad chocolate might feel dry or crumbly, and its smoothness may be compromised. Odour: If the chocolate smells off, rancid, or musty, it could indicate spoilage. Taste: If the chocolate tastes stale, sour, or simply not as flavorful as it should, it may have gone bad.

​

At what temperature does chocolate bloom?

​

70-75 degrees Fahrenheit

Fat bloom occurs when the chocolate gets too warm and the cocoa butter separates from the crystallized chocolate mixture and then re-solidifies and comes to the surface. This usually happens when the chocolate is kept at a temperature higher than 70-75 degrees Fahrenheit.

​

Can you eat chocolate that's melted in the sun?

​

The numbers vary a little bit for dark chocolate which starts to melt at slightly higher temperatures – usually around 80°. To be fully safe, it's best to keep all of your chocolate below 78° degrees and out of direct sunlight.

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​