Bloom (Chocolate) – Definition & Detailed Explanation – Chocolate & Pastry Industry Terms Glossary

I. What is Bloom in Chocolate?

Bloom in chocolate refers to the white or grayish streaks or spots that can appear on the surface of chocolate. There are two types of bloom that can occur: sugar bloom and fat bloom. Sugar bloom happens when moisture comes into contact with the sugar in the chocolate, causing the sugar to dissolve and recrystallize on the surface. Fat bloom, on the other hand, occurs when the cocoa butter in the chocolate melts and then resolidifies, causing the fat molecules to migrate to the surface.

II. How Does Bloom Affect Chocolate Quality?

Bloom can affect the quality of chocolate in several ways. Firstly, it can alter the texture of the chocolate, making it grainy or gritty. Secondly, it can affect the appearance of the chocolate, making it look unappetizing. Lastly, bloom can also affect the taste of the chocolate, giving it a dull or off-flavor.

III. What Causes Chocolate Bloom?

There are several factors that can cause chocolate bloom. One of the main causes is improper storage of chocolate. Chocolate should be stored in a cool, dry place away from direct sunlight and strong odors. If chocolate is exposed to high temperatures or humidity, it can cause the cocoa butter to melt and recrystallize, leading to fat bloom. Another cause of bloom is temperature fluctuations during the tempering process. If the chocolate is not tempered correctly, it can lead to the formation of bloom.

IV. How to Prevent Bloom in Chocolate?

To prevent bloom in chocolate, it is important to store chocolate properly. Chocolate should be stored in a cool, dry place at a temperature of around 60-70°F. It should also be stored away from strong odors, as chocolate can absorb odors easily. When tempering chocolate, it is important to follow the correct tempering process to ensure that the chocolate sets properly and does not develop bloom. Additionally, using high-quality chocolate with a high cocoa butter content can help prevent bloom.

V. Can Bloomed Chocolate Still be Used in Recipes?

Bloomed chocolate is still safe to eat and can be used in recipes, although it may not have the same texture or appearance as un-bloomed chocolate. If the bloom is only on the surface of the chocolate, it can be melted down and used in recipes without affecting the final product. However, if the bloom is throughout the chocolate, it may be best to use it for baking or cooking rather than for eating on its own.

VI. How to Fix Bloomed Chocolate?

If you have bloomed chocolate, there are a few ways to fix it. One method is to gently heat the chocolate in a double boiler or microwave until it is melted. Stir the chocolate continuously to help the fat molecules redistribute and the sugar crystals dissolve. Once the chocolate is smooth and glossy, it can be used in recipes as normal. Another method is to temper the chocolate again, following the correct tempering process to ensure that the chocolate sets properly and does not develop bloom.