After our discussion last week about why chocolate seizes we thought we d take a look at another one of chocolate s quirks. The whitish layer is what is known as chocolate bloom there are two types of chocolate bloom.
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Fat bloom caused by changes in the fat crystals in the chocolate.
Chocolate bloom safe to eat. The result is a grainy unpleasant texture and while it s not harmful to consume sugar bloom doesn t. No matter whether your chocolate is suffering from sugar or fat bloom the bloom is likely to change the texture of the chocolate. Or noticed something that looked like dust.
Rest assured bloomed chocolate is perfectly safe to eat it hasn t gone bad and it s not old at all. Sugar bloom and fat bloom. Bloom can not only change the chocolate s appearance but also its texture.
And sugar bloom due to crystals formed by the action of moisture on the sugar fat and sugar bloom damage the appearance of chocolate and limit its shelf life. Its tendency to bloom and unfortunately we re not talking about the spring flowers here have you ever opened a bar of chocolate and found grayish streaks across the surface. The dusty areas of what should be a shiny milk chocolate bar are patches of cocoa butter.
Fat bloom and sugar bloom. Can i still bake with it. The chocolate bar in the photo above shows only a very slight bloom.
Chocolate that has bloomed is still safe to eat as it is a non. When fat bloom occurs it is perfectly safe to melt down the chocolate again and re temper. There are actually two forms of chocolate bloom fat bloom and sugar bloom read more about these below.
Sugar bloom happens when moisture comes in contact with the chocolate it dissolves the sugar crystals on the chocolate s surface leaving a white powdery look fat bloom occurs due to improper storing conditions dramatic changes in temperature or a poor tempering process. Fat bloom does effect the color and sometimes texture of the chocolate turning it soft and crumbly it is still safe to eat and in most cases doesn t effect the taste. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate.
Sugar bloom chocolate that has been exposed to humidity or moved quickly from cold to hot temperatures can cause the sugar to crystallize. Although it might look a little less appetizing than a lustrous rich chocolatey brown piece of candy chocolate that. If you ve never encountered chocolate bloom you might be freaked out when you first see it.
Fat bloom is similar to sugar bloom except that it is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy. Although it may have an unappetizing appearance and texture chocolate that has bloomed is still generally safe to eat. As with sugar bloom the most common causes of fat bloom are quick temperature changes and overly warm storage.
While this might be off putting to some the good news is that it s still safe to eat and cook with chocolate that has been affected by either type of bloom. Chocolate bloom is a white grayish coating or blotches or streaks that can appear on the surface of chocolate. While not the most attractive thing to see on your chocolate bar fat bloom is usually safe to eat.
It might be less than appetizing though. There are two types of this bloom. Is the chocolate still safe to eat.