by Bela,
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INDIA, Aug 21 — Have you ever opened up a wrapped piece of chocolate that has a dull white-gray finish on it? You think that you have received an old piece of chocolate and feel like you have been short changed.
In reality you have just gotten a piece of chocolate that has "bloomed.” The blooming of chocolate is probably the most common problem that can occur with this piece of candy. That is why we recommend storing chocolate in a climate controlled area 70 degrees or cooler
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ave you ever opened up a wrapped piece of chocolate that has a dull white-gray finish on it? You think that you have received an old piece of chocolate and feel like you have been short changed.
In reality you have just gotten a piece of chocolate that has "bloomed.” The blooming of chocolate is probably the most common problem that can occur with this piece of candy. Fat bloom is the accumulation of large cocoa butter crystals on the chocolate surface. It is often accompanied by numerous small cracks that also give the chocolate a dull appearance. Sugar bloom is the crystallization of sugar that is often caused by high humidity and the formation of condensation (sweating) when a cold product is brought into a warm environment. Wiping the surface can generally remove fat bloom, but not the sugar bloom.
While poor tempering (the controlled cooling of melted chocolate) can cause bloom, it can also be caused by improper cooling, poor storage conditions, and exposure to high humidity.
Here are some of the most common situations which can cause the chocolate to bloom:
1) A chocolate product that is removed from cold storage, like a refrigerator or a freezer and then is exposed to high room temperatures. You should gradually expose the chocolate to moderate temperature change. This will prevent condensation, which is the primary cause of chocolate bloom.
2) You should not have your chocolate stored in an area that is exposed to erratic temperature changes. That is why we recommend storing chocolate in a climate controlled area 70 degrees or cooler. When the temperature exceeds 88-90 degrees the chocolate will start to melt and the likelihood for fat bloom is very probable.
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