Chocolate Bloom

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@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
 

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