Learn more about chocolate bloom.
Have you ever opened the wrapper on a chocolate confection to find that there was a white-colored streaking or dust across it? If you’re wondering what these odd markings are, you’re not alone. Sugar or fat blooms, as they’re often called, are a natural occurrence that is fairly common. Don’t worry, it’s still safe to eat your chocolate. Today we’ll be telling you a little more about these interesting occurrences.
Sugar Blooms
The first thing to remember about your chocolate treat is that its made from only a few ingredients including cacao beans and sugar. Next, we’ll have you recall that sugar dissolves when in contact with moisture. If your chocolate has a dusty, grainy-looking, white coating, it’s a sign that you have a sugar bloom on your hands. Often, sugar blooms occur because the chocolate was left in a moist environment; humid climates can cause a bloom but so can the condensation resulting refrigerating chocolate. This moisture will dissolve sugars on the surface and draw them to the top of the bar; if you were to wet the chocolate bar again, or melt it, the sugar would dissolve once more. To prevent sugar bloom, keep chocolate in a dry environment and at a consistent temperature.
Fat Blooms
When exposed to heat the cocoa butter in chocolate can melt and separate from the other ingredients, causing the grayish stripes and marks indicative of a fat bloom. When this happens the chocolate will no longer be tempered and will lose its shine. A chocolate bloom can cause a slight change in flavor that many dislike. In both types of chocolate blooms, there is a chance that the texture of the chocolate will be affected. That said, both are still safe to eat or cook with.
Wockenfuss Candies has the Sweets You Crave
Wockenfuss Candies is proud to be one of the oldest candy makers in Baltimore. Since 1915, we’ve been providing an extensive and delicious variety of candies and chocolates. We also offer lovely gift assortments that can be enjoyed at all sorts of events.
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