Chocolate Bloom

[Norcalbaker59]

@ShuBunny

As I mentioned in our conversation, you cannot put chocolate in the refrigerator because condensation will form on the chocolate. The water molecules will bind with the sugar in the chocolate; when this occurs, the sugar will recrystallize. When recrystallization of the sugar occurs, the chocolate will feel grainy and a white cast will form on the chocolate. This is called “bloom”. There are two types of bloom: sugar and fat. Sugar bloom is irreparable.

How to distinguish fat bloom from sugar sugar bloom:

Rub with fingertip:

• Fat bloom rubs off easily; chocolate surface feels smooth
• Sugar bloom does not rub off easily; chocolate surface feels and looks grainy

Fat bloom: white/grayish film on surface.

• Occurs naturally as chocolate sits.
• caused by lipids moving through “pores” in crystalline structure.
• Certain conditions will accelerate fat bloom
• Chocolate not properly tempered
• Chocolate storage too warm
• 64°F/18°C optimal temp to store chocolate to prevent bloom
• Fat/oil based fillings
• Fat/oils in praline and nut fillings will migrate into the chocolate; cause bloom within hours
• To prevent bloom, add 5% cocoa butter to filling
• Heat filling to 73°F/23°C to pre-crystallize; prevents fats in filling from migrating into chocolate
• Replace some of cream in fillings with water (i.e., water truffles using orange water or rose water)
• Bloom does not compromise the safety/quality; perfectly safe to eat. Just looks unappetizing
• Fat bloom can be gently wiped off

Sugar bloom: rough grainy surface

• Sugar bloom is caused when the added sugar crystallizes.
• moisture from humid environment dissolves sugar; moisture evaporates, then sugar re-crystallizes.
• Condensation from cold storage (refrigerator)
• To prevent sugar bloom:
• Molds must be completely dry
• Storage must be in low humidity and air tight container
• Acclimate chocolate in packaging for 2 - 3 hrs when moving from cold storage to room temperature
• Sugar bloom compromises the quality; loss of velvety texture
• Sugar bloom cannot be fixed, so prevention is a must

https://www.callebaut.com/en-US/chocolate-technique/troubleshooting/chocolate-bloom

 

[ShuBunny]

oh thank you @Norcalbaker59 ! Only saw this after I replied you.
Looks like I had fat bloom on my callets. Moved them to the wine chiller now - and hence forth they will reside there.

 

[Norcalbaker59]

oh thank you @Norcalbaker59 ! Only saw this after I replied you.
Looks like I had fat bloom on my callets. Moved them to the wine chiller now - and hence forth they will reside there.

OK good. Because sugar bloom on chocolate is a total loss.