Chocolate - Fat bloom
3 important questions on Chocolate - Fat bloom
How is chocolate bloom formed?
- Fats transform into another polymorph --> denser chocolate --> will contract
- Some of the cocoa butter is still in its liquid form, and during this contracting --> liquid part of the chocolate is pushed out to the surface
- During the migration through the chocolate --> dissolves some of the higher temperature melting fat, and drags it along to the surface.
- Forms large crystals that have a white appearance --> chocolate bloom
What are the 4 ways that chocolate bloom is formed?
- Incorrect pre-crystallisation, transformation of IV to V
- By age and temperature related to transformation of V to VI
- Places where the chocolate has been melted (in the sun) and recrystallises without tempering
- Migration of soft fats into the chocolate
What is sugar bloom?
Sugar can also migrate to the surface. This will show sugar crystals on the outside.
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