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.
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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