What Is Chocolate Bloom - And Is It Safe to Eat?Updated a day ago
Chocolate bloom is a natural change in appearance that can occur when chocolate experiences temperature fluctuation, moisture exposure, or movement of cocoa butter and natural oils. It may appear as white streaks, spots, marbling, or a soft dusty coating.
Bloom affects appearance more than safety. In most cases, bloomed chocolate remains safe to enjoy and the flavor is typically unaffected.
What Causes Chocolate Bloom?
Fat bloom occurs when cocoa butter or natural oils rise to the surface of the chocolate, creating a smooth white, streaked, or marbled appearance.
Sugar bloom occurs when moisture comes into contact with chocolate, leaving behind a grainy or dusty finish as sugars recrystallize on the surface.
How to Reduce Bloom
- Store chocolate in a cool, dry place
- Avoid direct sunlight and humidity
- Minimize temperature fluctuation
- Avoid refrigeration whenever possible unless otherwise instructed
Because our chocolates are crafted with real cocoa butter, dairy, nuts, fruit, and other natural ingredients, slight variation in appearance may occur during transit, particularly in warmer climates.
Do Some Chocolates Bloom More Than Others?
Chocolates made with nut butters, pralines, gianduja, sesame pastes, and other nut-based fillings may be more susceptible to bloom because their naturally occurring oils can migrate to the surface over time.
Bloom vs. Mold
Bloom typically appears smooth, dusty, streaked, or marbled. Mold is uncommon on chocolate and may appear fuzzy, raised, spotted, or accompanied by an unusual odor.
If your chocolate appears fuzzy or smells unusual, please contact our Chocolate Concierge team before consuming.
Does Bloom Affect Flavor?
Bloom primarily affects appearance and occasionally texture. While bloomed chocolate may lose some snap or sheen, it can still be enjoyed as intended.
Bloomed chocolate can also be melted and used in drinking chocolate, baking, ganache, sauces, or other culinary applications.