What is Chocolate Bloom? - Quick Reads

What is cocoa butter fat blooming?

Cocoa butter fat blooming is a condition in which cocoa butter separates from cocoa solids in the chocolate and rises to the surface due to its lower density, leaving a white film, swirls, or spots on the chocolate. This can occur when chocolate is either not tempered well, subject to temperature swings, or also being stored at high temperatures for too long.

The cocoa butter will form layers between the other ingredients in the chocolate, creating an uneven texture that can be gritty or sandy. Luckily, this issue is considered more cosmetic than anything else. Bloomed chocolate is perfectly safe to eat. The white, dusty, or chalky film is not mold; it is simply cocoa butter or sugar that has separated and risen to the surface due to temperature fluctuations or moisture exposure. It just needs to be melted and tempered again. 

What is sugar bloom?

Sugar bloom is a common issue that affects chocolates and desserts containing sugar. Sugar bloom takes place when moisture comes into contact with solidified sugar particles on the surface of chocolates or desserts containing them, i.e., when chocolate is stored in a humid environment, such as a refrigerator. As the moisture subsequently evaporates, it deposits white sugar crystals, creating a visible coating on the chocolate's surface.

The result is an unsightly white film, or "bloom," appearing on top of your final product. Although it does not affect flavor, sugar bloom can significantly change the texture of your treats; they often become grainy or crumbly after being exposed to moisture.