What Happened to my Chocolate!? The Good, Bad, and Ugly About Chocolate Bloom

• Posted on 28 January 2025
• By The Pastry Depot
• 0

You may not know what chocolate bloom is, but it’s likely you have encountered it already. Learn about the different types of bloom, how it affects your chocolate, and how to prevent it.

Who doesn’t love chocolate? It is delicious and has nearly endless applications in both sweet and savory recipes. It’s easy to see why chocolate has been enjoyed around the world for centuries. Dark, milk, white, and even ruby - from cupcakes and brownies to more decadent items like mousse and bonbons, there’s something for everyone!

Imagine unwrapping your favorite chocolate bar or open that beautiful box of Valentine’s Day chocolates and find they are covered in a strange white substance. You immediately wonder, “Is my chocolate ruined?” and “What is that stuff!?” Lucky for you, we can help you answer both of those questions!

What is Chocolate Bloom?

It is important to store chocolate correctly to maintain its quality and appearance. When not stored properly, the white, powder-like coating that forms on chocolate is a phenomenon called “bloom”. It's caused by changes in the chocolate's fat or sugar crystals as a result of improper storage. Common incorrect storage includes keeping chocolate in a location that is too warm, too humid, or even in the refrigerator. Bloomed chocolate is not unsafe to eat, but it does make your treats less appetizing.

Types of Chocolate Bloom

Sugar Bloom

Sugar bloom occurs when moisture comes into contact with the sugar in the chocolate, causing the sugar to dissolve and then crystallize on the surface. This happens due to exposure to high humidity or fluctuations in temperature, like storing your chocolate in the refrigerator or freezer. Even just small, microscopic amounts of moisture can result in sugar bloom. Sugar bloom affects the appearance and texture of chocolate, giving it a less appealing and tannic-like mouth feel. However, it does not impact the safety or taste of the chocolate.

Fat Bloom

On the other hand, fat bloom is when fat migrates to the surface of chocolate, resulting in a white or grayish film. It occurs when the cocoa butter in the chocolate undergoes changes in temperature. Fat bloom can be caused by conditions like exposing the chocolate to high temperatures or chocolate not being correctly tempered in the first place. When chocolate is subjected to warm temperatures, the cocoa butter may melt and then recrystallize on the surface, resulting in changes to the chocolate’s appearance. Fat bloom affects the texture and mouthfeel of chocolate, making it look and feel less attractive. However, similar to sugar bloom, it does not impact the safety or taste of the chocolate.

Proper Chocolate Storage

To avoid the occurrence of bloom, it is crucial to store chocolate at the appropriate temperature and in the right location. The optimal temperature for storing chocolate is between 15C and 18C (59F and 64F), with a humidity level below 50%. This temperature range ensures that the chocolate remains solid and stable without melting or experiencing temperature fluctuations. Storing chocolate in a cool, dark place, away from direct sunlight, heat sources, and strong odors, is essential to maintain its quality and beautiful shine.

Avoiding sugar and fat bloom is particularly important when working with high-quality chocolate, since these can compromise its visual appeal and texture. By storing chocolate at the proper ambient temperature and moisture level, you can minimize the risk of bloom and enjoy your chocolate in its optimal condition.

What to do With Bloomed Chocolate

If you do notice fat bloom on your chocolate you do have the option of retempering it as long as nothing has been added to the chocolate like a filling, inclusion, or colored cocoa butter coating. It can also be used in recipes to make other products, like brownies, ice cream, or chocolate sauce.

However, due to the moisture involved the sugar-bloomed chocolate, that product cannot be retempered. You can save your sugar bloomed chocolate to use for other delicious treats like chocolate chip cookies, mousse, or decadent ganache.

Understanding the differences between sugar bloom and fat bloom is key to maintaining the quality and appearance of chocolate. By following proper storage guidelines, you can ensure that your chocolate remains appetizing, retains its texture and shiny appearance, and provides a delightful culinary experience. You can always find great, professional-quality chocolate right here at The Pastry Depot!