Most commonly, this results when chocolate is exposed to warm temperatures, which causes the cocoa butter (aka fat) in the chocolate to soften.
When the fat melts, it separates from the other ingredients in the chocolate and rises to the surface, where it then re-solidifies and creates a grayish “bloom”.
How do you stop fat blooms?
GOOD TO KNOW
Store your finished chocolate products at a constant temperature between 18°C and 20°C. Fat-based fillings (e.g. pralines or nut-based fillings) will make fat bloom appear faster. You can prevent this by adding 5% to 6% cocoa butter to your filling and then pre-crystallising (or tempering) it.
How do you fix a fat bloom in chocolate?
All you can do is try to cove up the bloom. You could try brushing them with luster dust or decor powder, or spray them with either colored cocoa butter or just a fine layer of chocolate thinned with cocoa butter if you have an airbrush or paint sprayer.
How long does it take chocolate to bloom?
Tempering is when the cocoa butter crystals are stabilized, allowing the chocolate to harden properly with the desired gloss finish. Chocolate that has not been properly tempered will seriously bloom within 24-48 hours.
Does white chocolate bloom?
That white coating is bloom! The cocoa butter inside your chocolate melts and separates from the rest of the ingredients when it is in a warm environment that is not properly managed. As a result, it then rises to the surface and settles, thus creating the off-white bloom.
Can you fix bloomed chocolate?
Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the sugar or fat back into the solution.
Can you’re temper bloomed chocolate?
Yes you can retemper the chocolate that has bloomed. Heat to 115 F to break the seed crystals and then re-seed with tempered chocolate and bring to temper again.