Tip Tuesday: Chocolate Bloom

 

I believe most of us cannot resist chocolate. Eating chocolate not only boosts our mood, but it’s also a good source of certain antioxidants.

Have you ever experienced this before, that you buy a bar of chocolate, you put it deep inside the refrigerator (or anywhere out of sight), and then you forget about it for a while? Then, one day it appears right in front of you and you decide both to check the expiration date and to try a bite. Often this chocolate doesn’t have an appealing texture and it presents white spots all over its surface. What are these spots?

Well, they are known as ‘blooms’, as the result of blooming. This phenomenon is completely normal and the chocolate is still safe for consumption. Blooms arise due to the fat and sugar contained in chocolate. Fat bloom feels slick and melts to the touch, whereas sugar bloom feels dry and remains when touched. The reason behind fat bloom is that the fat molecules (originating from the cocoa butter used in the processing of chocolate) have separated from the chocolate and solidified on the surface. Long storage and warm temperature are the factors of fat blooming. On the other hand, sugar bloom occurs when the chocolate is stored in a damp area. Owing to the difference in moisture content, sugar molecules migrate from the inner part of the chocolate to the surface. Sugar crystals appear on the surface after the moisture has evaporated.

Since chocolate is high in sugar, it has a relatively low microbial risk. For this reason, even if the chocolate has bloomed, we still can eat it as it is, or melt it to make toppings or desserts. Just a friendly reminder: moderating the consumption (and purchase) of chocolate is strongly recommended!

The information provided here is served as a general guideline.

Nutritionist of The Froodly Team

Wan Lih Ching

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