Peter Greweling, Culinary Institute of America

Sugar Bloom

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The gray cast, spots, or streaks that appear on poorly handled chocolate. Sugar bloom is caused by exposure to excessive humidity or moisture, and it is a result of the sugar on the surface of the chocolate dissolving, and then recrystallizing in larger, visible crystals.

© 2007 All rights reserved. Published by Wiley.