When you open a bag of chocolate and discover that it has a white and powdered layer all over it, it is such a letdown and a waste of time. This is fortunately only chocolate bloom, and it does not in any way impair the chocolate.
But what can be done about chocolate bloom? There are two approaches to taking care of chocolate that have flowered. The first method involves melting it and then reforming it into a new shape. The second step is to re-temper the chocolate once it has bloomed. This will help the chocolate to remain stable while also enhancing both its colour and texture. Bloomed chocolate is safe to consume, but these procedures will make it more aesthetically pleasing.
You are going to learn about the two different forms of chocolate bloom, why chocolate bloom occurs, strategies to avoid chocolate bloom, and how to treat chocolate bloom in this post!
What exactly is this Chocolate Bloom thing?
Chocolate bloom is nothing more than what may first seem to be a terrifying sight: your beloved chocolate coated in a layer of white powder.
But how exactly does chocolate develop that bloom? And what exactly does it include anyway?
The scientific process that causes chocolate to have a coating of white-greyish dusting or streaks on the surface of the chocolate is referred to as chocolate bloom. The word “chocolate bloom” is used to refer to this phenomenon.
Different Chocolate Bloom Varieties and Their Root Causes
Chocolate may develop a bloom of two different kinds: fat bloom and sugar bloom. Both fat bloom and sugar bloom are the consequence of separate processes occurring in the chocolate, despite their similarities in appearance.
Simply touching the chocolate will tell you if the bloom that is occurring on it is due to sugar bloom or fat bloom. Sugar bloom gives the surface of the chocolate a powdery texture, while fat bloom gives the top of the chocolate an oily texture.
The following are some other techniques to determine if the bloom on your chocolate is due to fat or sugar.
1. Fat Bloom
When the cocoa butter in the chocolate begins to melt and rise to the top of the chocolate, a phenomenon known as “fat bloom” occurs.
It breaks away from the cocoa solids and creates white-greyish streaks across the whole bar of chocolate. Less often, the chocolate will also have white streaks across it that is produced by fat bloom.
There are two primary explanations for why chocolate develops a fat bloom. The most prevalent reason for fat bloom in chocolate is when it is exposed to different temperatures at different times.
Chocolate will melt if it is allowed to come into contact with heated temperatures. When the chocolate is melted, the cocoa butter will separate from the cocoa solids and any other components that are present.
The cocoa butter will turn into a solid state as the temperature drops. This is what causes the chocolate’s surface to have white streaks and a powdered coating on top of it.
If the chocolate wasn’t correctly tempered, which is a less frequent source of fat bloom, it might sometimes happen. The process of tempering chocolate involves heating it and then chilling it, which not only gives it a glossy sheen and makes it easier for it to set, but also helps it to remain stable.
The tempering process results in the formation of beta crystals in chocolate. The presence of beta crystals in chocolate stops the blooming process and keeps the chocolate’s components from moving about.
2. Sugar Bloom
The second kind of chocolate bloom is known as the sugar bloom. Sugar bloom has the same effect as fat bloom in that it leaves a coating of white on the surface of the chocolate.
On the other hand, unlike fat bloom, sugar bloom may cause the chocolate to have a gritty texture.
One of the most common reasons for sugar bloom in chocolate is placing the chocolate in the refrigerator for storage and then transferring it to a warmer environment.
Temperature variations create condensation. The vapour that has condensed interacts with the sugar in the chocolate. Because of this, the sugar is brought to the surface of the chocolate, where it may then be dissolved.
When the moisture in the sugar evaporates, the sugar reforms into crystals. It makes the surface of the chocolate gritty and produces white streaks all over the surface.
Is It Okay To Consume Chocolate That Has Bloomed?
Yes, it is perfectly OK to consume chocolate that has flowered. However, since blooming chocolate is not the tastiest item, many people choose not to consume it. This is due to the fact that bloomed chocolate is not the most appealing thing.
People believe that bloomed chocolate is harmful for ingestion for a number of reasons, one of which is that the white coating that forms on the top of the chocolate seems to them to be mould.
What kind of impact does blooming have on chocolate?
The chocolate’s look might suffer as a result of chocolate bloom, which is the primary issue with this phenomenon. Due to the presence of a thin, chalky coating on the top of the chocolate, our go-to sweet treat gives off an unappealing and lifeless appearance.
The texture of the chocolate may also be altered by chocolate bloom, becoming more pliable and crumbly as a result.
Bloomed chocolate does not have the same gratifying snap as regular chocolate. If the inside of the chocolate has crystallised as well, you may find that eating it has a gritty texture. Bloomed chocolate, when melted, often does not have a glossy appearance either.
Blooming does not actually have an effect on the taste of the chocolate after it has been consumed. Having said that, there are many who believe that blooming chocolate has an off-putting flavour.
The powdered coating that sits on the top of the chocolate may be to blame for any disagreeable flavours, but those flavours should disappear as soon as the chocolate starts to melt on your tongue.
If you are certain that the flavour of your blooming chocolate is wrong, you should use it in recipes that call for baking.
What are the key distinctions between chocolate mould and chocolate bloom?
If you are unfamiliar with the phenomenon known as chocolate bloom, you can mistake it for mould. Even if the development of mould in chocolate is a rare event, the risk still exists that it may happen.
The absence of moisture in chocolate bars is the primary factor responsible for the rarity of mould development in chocolate. Mould thrives in environments that are consistently damp and humid.
The following are some of the most important distinctions between chocolate bloom and mould:
Mold on chocolate renders it inedible, however, bloom on chocolate does not compromise its safety for consumption.
Chocolate bloom is a phenomenon that may occur at any moment and is caused by inadequate storage conditions. On the other hand, mould does not develop on chocolate as readily or as quickly as it does on other foods.
Chalky-looking streaks may be seen on the surface of chocolate that has a chocolate bloom. Mould is easily identifiable because it has a fuzzy appearance and rises above the surface of the chocolate. Mould also includes tones of green.
The Ways To Stay Away From Chocolate Bloom
Chocolate bloom is likely to be a significant issue for you if you make frequent use of chocolate and purchase substantial quantities of it.
Here are some steps you can do to prevent chocolate bloom in your baked goods!
1. Make Sure It Is Tightly Sealed
The easiest way to keep your chocolate from developing a bloom is to store it in a container that doesn’t let air in, such as a zip-lock bag or an airtight container.
Chocolate that has not been unwrapped and is packaged in an airtight bag may be kept as is. Transfer the chocolate to a new container or bag if the previous packing is damaged in any way or if you have already opened it.
2. You shouldn’t let the temperature of the chocolate fluctuate too much.
When chocolate is subjected to significant shifts in temperature, condensation forms, which ultimately results in chocolate bloom.
The temperature range of 68 to 72 degrees Fahrenheit is ideal for chocolate. The level of humidity in the air shouldn’t be more than fifty per cent.
3. Invest in Some Fresh Chocolate
When purchasing chocolate, it is important to examine the manufacture date printed on the box in order to choose the chocolate that is the most recent.
When using fresh chocolate, there is less of a likelihood of the sugar bloom or fat bloom occurring.
4. Avoid Putting Chocolate in the Refrigerator at Any Cost
Anyplace in your home that is cold and dark is ideal for storing chocolate, but you could also use the refrigerator. As long as the temperature does not go over 75 degrees Fahrenheit, the chocolate will maintain its quality.
You may believe that placing the chocolate in the refrigerator would keep it from becoming stale and stop it from melting. In point of fact, the sugar bloom on the chocolate is a direct result of the high humidity levels present in the refrigerator.
How to Get Rid of the Chocolate Bloom
It is possible to fix chocolate that has flowered. It does take some time and work, but if you really want to, you can definitely do it!
Here are two things you can do to cure chocolate that has bloomed, which will get rid of its powdered white appearance and gritty consistency.
1. Melt And Mold
The most straightforward method for reusing blooming chocolate is to melt it and then form it into different forms.
On the stove, you may melt and shape chocolate in the following ways:
- To begin, melt the chocolate, and the most effective method for doing so is to make use of a double boiler. Put a saucepan with water on the burner and wait for it to reach a boil before removing it.
- Place the chocolate that has been chopped into a dish and set it over the water that is heating in the saucepan. Check to see that the dish containing the chocolate does not come into contact with the water.
- To ensure that the chocolate melts evenly and completely, stir it with a spatula.
- Put the chocolate into the moulds you choose to use, then place them in the refrigerator to harden.
- It might take anywhere from ten to twenty minutes for the chocolate to harden, depending on the size of the moulds.
- Once the chocolates have hardened, remove them from the refrigerator and carefully remove them from their moulds.
It is possible to speed up the melting process of chocolate by using a microwave; however, doing so is quite difficult since it is very easy to burn the chocolate.
Following are the steps to follow in order to successfully mould chocolate using a microwave:
- In a dish that is safe for the microwave, melt the chocolate in 15-second increments, stirring after each one to prevent it from burning. Proceed in this manner until the chocolate has completely melted.
- When the chocolate has cooled to the desired consistency, remove it from the moulds and place them in the refrigerator for anywhere from ten to twenty minutes, depending on the size of the moulds.
- Once they have hardened, remove your chocolates from the refrigerator and carefully remove them from their moulds.
2. Re-Temper
Although tempering chocolate takes more time, it is the most effective approach to stabilise the chocolate and bring back its shine and glossy finish. Tempering chocolate may be done in a double boiler or in a microwave.
Following are the steps to re-temper chocolate:
- Chop the chocolate very finely and then split it up into three portions for the tempering process.
- In a double boiler, melt two-thirds of the chocolate until it reaches an internal temperature of 120 degrees Fahrenheit for dark chocolate or 105 degrees Fahrenheit for white and milk chocolate.
- Take the chocolate off the heat, and add the rest of the chocolate to the mixture.
- Let the chocolate reach a temperature of 82 degrees Fahrenheit.
- Bring the chocolate back over the water that is boiling and let the temperature rise to between 88 and 91 degrees Fahrenheit for dark chocolate and between 85 and 87 degrees Fahrenheit for white and milk chocolate.
- Make the chocolate into the desired shape, then allow it to harden.