Chocolate Blooming

Bloom is classified two ways: fat bloom and sugar bloom. Fat bloom happens when chocolate is used that has not been tempered properly. Because the fats are not emulsified, the cocoa butter rises to the surface of the chocolate and sets, giving the chocolate a white and milky appearance. Sugar bloom creates the same physical appearance but is caused by condensation on the surface of the chocolate. Condensation happens, for example, when you store chocolate in the refrigerator, a cold and humid environment. Upon removing the chocolate to a warmer room, condensation occurs due to the change in temperature. When the water evaporates. the sugar content in the chocolate crystallizes on the surface, causing a white appearance. Although ugly in appearance, both types of bloomed chocolate are flavorful and safe to eat.