Chocolate bloom is when chocolate develops a dull, streaky, or dusty-looking surface instead of staying shiny and smooth. It usually happens because of two main culprits:
- Fat bloom.
- When cocoa butter melts and separates, then re-solidifies unevenly on the surface. Often caused by heat swings or improper storage.
- Sugar bloom.
- When moisture touches the chocolate, dissolving some of the sugar, which then recrystallizes as a rough, grainy layer when it dries.
Bloom doesn’t mean the chocolate has gone bad — it’s still safe to eat — but it can mess with the texture and appearance.
(You can learn more about bloom and how to avoid it in The Chocolate Lab.)
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