what is chocolate bloom?

even if you haven’t heard the term, “chocolate bloom,” it’s likely that you’ve encountered this at some point in your life as a chocolate lover. this phenomena is a white coating that can sometimes be found on confections. there are two different types of blooming— fat or sugar blooms.

photo showing fat chocolate bloom, which can happen to chocolate when it melts and re-hardens

fat bloom

comes from being exposed to high temperatures, melting and re-hardening. you may have noticed this if you’ve ever left your favorite treat out in the summertime heat or if you live in a particularly warm climate and don’t store your chocolate in the refrigerator. this process is essentially the cocoa butter separating from the rest of the ingredients, which creates the telltale white coating of fat bloom.


photo of chocolate that has sugar chocolate bloom, which is when chocolate crystalizes due to heat or humidity

sugar bloom

occurs when the it is exposed to a moist or humid environment. the humidity causes the sugar inside of the cacao to crystalize, which causes the white coating over the surface.

how to prevent chocolate bloom

fortunately, chocolate bloom of either kind does not affect the flavor or the shelf life of your favorite confections. it is purely aesthetic. the best way to prevent bloom of any kind is to store your chocolate in a cool, dry place with a consistent temperature.

although its not always possible to avoid chocolate bloom, but proper storage helps. to protect your favorite confections from both types of bloom, make sure they’re well wrapped and keep them in a cool, dry place. that excludes the fridge, which is too humid. if you live somewhere so hot that the fridge is your only option, try covering your confections tightly with plastic wrap and popping it into an airtight baggie to prevent moisture sneaking in. to cope with super humid environments, try putting it into airtight containers with silica gel bead packets, which suck up moisture.


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