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Caring for Chocolate-Blooming

Storage And Care of Chocolate

Chocolate should be wrapped tightly and kept in a cool, dry place with a temperature ranging from 60–75°F.

Temperatures above 75°F may cause some of the cocoa butter may appear on the surface, causing the chocolate to develop a whitish cast, known as "bloom." The chocolate will still be fine to eat.

Chocolate can be stored in the refrigerator, although this isn’t ideal as the chocolate may absorb odors from other foods. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60–65°F.

Fat bloom is the visible accumulation of large cocoa butter crystals on the chocolate surface. It is often accompanied by numerous minute cracks that dull the appearance of the chocolate.Poor storage conditions cause fat bloom.
Sugar bloom is a crystallization of sugar that is often caused by high humidity and the formation of condensate ("sweating") when cold product is brought into a warm area.

Bloomed chocolate is fine to eat.


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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