Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
THE JOURNAL | Baking Tips
Problem Solving: Chocolate Bloom
Troubleshoot any issues in the kitchen with this quick reference guide to common problems in the kitchen.
CHOCOLATE BLOOM
Problem: Dull, white streaked or blotched surface
Potential resolutions: Chocolate Bloom can be diagnosed as either sugar bloom, or fat bloom. If the white film melts to the touch, it is likely due to fat migration caused by improper storage, poor temper, or presence of other fat systems like oil in nut-based fillings. If the white film is grainy, dusty appearing, and does not melt to the touch, it is likely sugar bloom. Sugar bloom is caused by changes in environmental factors; a humid storage environment or temperature shocks from cold to warm. These changes will cause condensation to form on the exterior of the product, leading to the sugar and water (condensate) to interact, leaving a white and ashy surface. If freezing products, keeping the chocolate well wrapped until it reaches room temperature can help alleviate condensation issues. Additional guidance on freezing chocolate is here.
If fat bloom is due to improper storage, the storage temperature is likely too high or drastically fluctuates. It is recommended that chocolate is stored at 60-70°F, <50% relative humidity in a well-ventilated area. If the white appearance is due to poor temper, refer to the tempering guidance here. If there are other fats in the confection other than cocoa butter and milk fat, additional guidance is here.
Join Our Newsletter