Well no, chocolate does not bloom, as in flower bloom. But, chocolate has an condition that is called bloom and it is caused by by two different things. Both are common to chocolate and are tell tell signs of mis-handling.
The first is Fat Bloom. Fat Bloom results from inadequate tempering or temperature abuse of well-tempered chocolate, producing a visible dull white film surface to severe whitening of the surface, with soft or crumbling textures on the interior.
Sugar Bloom is a hard white surface film resulting from exposure to moisture. It is formed by the dissolution and subsequent crystallization of sugar on the chocolate’s surface. It is not necessary to store chocolate in the refrigerator as any cool dark, orderless place is good. Chocolate keeps for a long time – well over a year. But if you insist on keeping it in the fridge take it out about one to one and a half hours before serving.
While Fat Bloom and Sugar Bloom have a negative effect on appearance, the product remains perfectly safe to eat. Or you can use this as an excellent excuse to go buy more dark chocolate.
Tags: dark chocolate
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