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Chocolate Bloom: When Good Chocolate Goes Bad

Chocolate Bloom: When Good Chocolate Goes Bad

Did you know that chocolate can bloom too? Unfortunately, chocolate bloom is not a good thing.

When most people hear about something blooming, their minds go to flowers, trees, and other plants. Did you know that chocolate can bloom too? Unfortunately, chocolate bloom is not a good thing. It is actually a defect, usually caused by improper handling or storage. There are two types of chocolate bloom: fat bloom and moisture bloom. Fat bloom is fixable; moisture bloom is not.

Fat Bloom

When a fat bloom occurs, you will see lighter brown streaks on your chocolate. The streaks are actually visible fat particles that have separated from the rest of the chocolate and settled on its surface. This usually happens either because the chocolate wasn’t tempered properly to begin with, or it wasn’t stored or handled properly at some point. What happens is that the chocolate will melt and separate, and it will re-solidify in its untempered form. You can fix a fat bloom by re-tempering the chocolate, which will melt the separated fat and restore the creamy goodness of your chocolate.

Moisture Bloom

Unfortunately, moisture bloom is irreversible. As the name would suggest, moisture bloom happens when chocolate is exposed to moisture. Like with fat bloom, you will see grey on the surface of your chocolate. The difference here is that the grey tinge is crystallized sugar. When the chocolate is exposed to moisture, such as a humid environment or someone’s wet hands, the sugar in the chocolate tries to absorb that moisture and starts to crystallize. Moisture-bloomed chocolate is still okay to consume, but you shouldn’t try to use it for baking because it will have a noticeable grainy texture. Instead, save it for situations when the chocolate will be melted into a sauce or beverage and the sugar will have a chance to dissolve.

Tips for Avoiding Chocolate Bloom

  • Store chocolate between 55° and 65°F in a low moisture environment.
  • Don’t store your chocolate in the refrigerator unless it’s tightly wrapped in several layers of plastic wrap – and even then, it’s ill-advised. The fridge is a high-moisture environment; condensation will form easily and cause chocolate bloom.
  • When you’re handling chocolate, make sure your hands are completely dry. If you’re not positive, just wear gloves. Wearing gloves can also help make sure the heat of your hands doesn’t melt the chocolate.

A Wide Selection of Chocolate Treats from Wockenfuss Candies

Head to and browse our wide selection of chocolates and candies; we promise you will not be disappointed! Wockenfuss Candies is one of the oldest candy makers in Baltimore. We opened our doors in 1915 and have proudly served the people of Baltimore ever since. If you have any questions about our Wide Selection of Chocolates, please contact Wockenfuss Candies by calling 1-800-296-4414 or email When you’re not savoring our sweets, stay satisfied by following us on FacebookTwitterGoogle+, and Pinterest!

This entry was posted on Friday, October 27th, 2017 at 12:24 pm. You can skip to the end and leave a response. Pinging is currently not allowed.

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