When your chocolate turns white it’s called chocolate bloom. Chocolate bloom is caused by either the fat or sugar in the chocolate blooming.
Fat bloom is when the cocoa butter separates itself from the cocoa solids. As the cocoa butter works its way to the surface of the chocolate, it turns the chocolate white. Fat bloom occurs when the chocolate has been through a drastic change in temperatures. For example, if while melting your chocolate, you reach temperatures that are too hot for the chocolate, when it cools it could bloom. Or, if you place your chocolate in the freezer or fridge to set, it could possibly experience fat bloom. When these two instances occur it’s usually the result of inadequate tempering.
Fat bloom does effect the color and sometimes texture of the chocolate, turning it soft and crumbly, it is still safe to eat and, in most cases, doesn’t effect the taste. When fat bloom occurs it is perfectly safe to melt down the chocolate again, and re-temper.
Sugar bloom is the result of water, in the form of dampness or condensation, interacting with the chocolate. Just like the cocoa butter in fat bloom, the sugar separates itself in sugar bloom. This will cause your chocolate to look white and grainy.
When the chocolate is exposed to moisture the sugar ultimately crystallizes on the chocolate. If the bloom is light, the chocolate can be saved by scraping the bloom off. However, if the bloom is severe you may need to use new chocolate.
Frequently Asked Questions
What kind of chocolate blooms?
Both couverture and compound chocolate will bloom if not stored properly
Does bloom effect the taste?
As long as the chocolate is not expired, it shouldn’t effect the taste.
Can you still use chocolate if it has bloomed?
Yes, in most cases, you can melt down your chocolate and it will combine the ingredients that caused the bloom. For a simple video explaining this process watch this 1-minute video.