What is chocolate bloom?

Chocolate bloom is a whitish or grayish discoloration that can appear on the surface of chocolate. It is caused by the migration of cocoa butter to the surface of the chocolate, where it crystallizes. This can happen when chocolate is exposed to temperature fluctuations, humidity, or light.

There are two main types of chocolate bloom: fat bloom and sugar bloom. Fat bloom is caused by the migration of cocoa butter to the surface of the chocolate. This can happen when chocolate is stored at too high a temperature, causing the cocoa butter to melt and then migrate to the surface. Sugar bloom is caused by the migration of sugar to the surface of the chocolate. This can happen when chocolate is stored at too low a temperature, causing the sugar to crystallize and migrate to the surface.

Chocolate bloom is not harmful to eat, but it can affect the appearance and taste of the chocolate. Chocolate with fat bloom may have a greasy or waxy texture, while chocolate with sugar bloom may have a grainy texture.

To prevent chocolate bloom, it is important to store chocolate at a cool, dry place. Chocolate should also be protected from light.