Just imagine that you pull the delicious bar of your most favorite chocolate out of the pantry and you are just eager to take the first bite but suddenly you notice a whitish film discoloring the layer of your chocolate. Now you might be wondering to know what it is actually. It could pop out a lot of questions in your mind-what is that whitish layer? Is it really safe to back? Would it be safe to eat?

Now this article tells you all about this whitish film on your favorite chocolate bar.

The whitish layer is actually known as “Chocolate bloom”. There are two types of chocolate boom- sugar bloom and fat bloom. If it’s a shinny milk chocolate, you can see the patches of cocoa butter. You can also find the entire bar of chocolate is fully discolored with white layer or bloom.

Now you should know about fat bloom and sugar bloom-

Fat bloom:

This type of bloom is developed when cocoa butter gets separated from the cocoa solids. Cocoa butter works on the surface of chocolate and makes it white. Drastic change of temperature is mainly responsible for fat bloom. For example, if you keep the chocolate in the freezer or fridge from a warm place, it could bloom. Inadequate tempering is the reason behind fat bloom as it separates the cocoa butter from cocoa solids.

Now it is time to know how fat bloom affects the color and sometimes the texture of the chocolate. It makes the chocolate soft and crumbly but one good news is that it is still safe to eat and it doesn’t change the taste of the chocolate. In case you find fat bloom, it is still safer to melt down the chocolate again and re-temper it and you will find the bloom is vanished.

Another form of bloom is known as Sugar bloom

Sugar bloom:

Sugar bloom is actually a result of water. It comes with the form of dampness or condensation and affects the color and sometimes the texture of the chocolate.  Just like the fat bloom, here the chocolate gets separated. If the bloom is light, you can easily scrape off the sugar bloom and use the chocolate and if the bloom is severe, it is better to use a new chocolate.

Researchers have been proven the fact that this type of color change is completely safe.

If you see whitish or grayish film on your foods, you should not eat that food as it shows the product has gone bad but that’s not the case with chocolate as it is still safe to eat with this whitish bloom.

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Post Credit:

This blog post has been shared by Bakingo – a reputed cake bakery that provides online cake delivery service in Delhi, Gurgaon, Ghaziabad, and Noida.