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How to avoid bloom

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

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Temper your chocolate correctly. Tempering (see the method) ensures that the crystals of the cocoa butter are stabilized and homogenized. It prevents these crystals from moving towards the edge of the chocolate—the cause of white streaks. So it is important to follow the temperature curves given to make a smooth, glossy, streak-free chocolate.

Store your chocolate in the right conditions. If the storage temperature fluctuates, or exceeds 75°F (24°C), fat bloom will appear. On the other hand, if the storage temperature descends below 59°F (15°C) or worse, if you leave it in the refrigerator, the condensation of the water will cause the sugar to recrystallize*, leading inevitably to sugar bloom. Here’s how you can distinguish between fat bloom and sugar bloom: rub the surface of the chocolate lightly, and if the white streaks disappear, you will know that it is fat bloom.

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