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CHOCOLATE BLOOM

Bloom refers to several processes of change in several different foods. One of these is Fat Bloom that can appear on chocolate. It occurs when chocolate is stored at high temperature (above 80 degrees F) or experiences widely fluctuating temperatures, causing cocoa butter to crystalize on the surface as gray streaks. Sugar Bloom occurs because of moisture or extremely high humidity causes sugar to dissolve out of the chocolate. Sugar Bloom has a gritty texture.

 

 

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