Chocolate Bloom, also known as 'Sugar Bloom', 'Fat Bloom', 'Chocolate-Fat Bloom', is a process in which moisture gets into chocolate, causing lipids to migrate to the surface where they re-crystallize. Chocolate Bloom is non toxic and safe for humans to consume.
Why Does This Happen?
In a Nestlé-supported study, it was found that Chocolate Bloom occurs when the chocolate is exposed to water or moisture, which will in turn soak into the pores of the chocolate. This forces the fat lipids within the chocolate to the surface, where they go through re-crystallization. This is what you see when you see white, dusty, or splotchy marks on your chocolate.
How Does This Happen?
Chocolate exposure to moisture almost always occurs when chocolate is not stored properly. Changes in temperature or temperature shock can cause moisture to build on the surface, causing Chocolate Bloom to occur.
As mentioned in the Edible Storage and Care article, keeping your edibles stored in a cool and dry place is imperative. 18 degrees Celsius (~64 degrees Fahrenheit) is the ideal temperature to store chocolate confections.
- Storing your chocolate confections in a cold environment, like a freezer or refrigerator, can produce ice on your chocolate, which can cause the bloom process to occur. It is not recommended to freeze or chill your chocolate for storage purposes, unless it is sealed in an airtight container.
- If your chocolate comes from a refrigerated storage space, it is best to leave it in a warmer area(but not too warm) long enough before opening the package, to prevent moisture build. Again, this is recommended in an airtight container/package if possible.