Theory Technique: Bloom

In confectionery, bloom refers to the gray cast, streaks, or spots that appear on poorly handled chocolate. There are two types of bloom: fat bloom and sugar bloom. Fat bloom is the visible crystallization of fat on the surface of chocolate. It is caused by improperly tempered or stored chocolate. (See Polymorphism of Cocoa Butter.) Chocolate that has been allowed to set without proper tempering will immediately form fat bloom. Chocolate that has been precrystalllized with the wrong form of crystals will form fat bloom during storage. If, during storage, the chocolate melts and then recrystallizes, it will also exhibit fat bloom.