- How do you fix bloomed chocolate?
- What happens when chocolate blooms?
- What causes white bloom on chocolate?
- How long does it take chocolate to bloom?
- Can you melt chocolate that has bloomed?
- Can you Retemper chocolate that has bloomed?
- How do I stop my fat blooming in chocolate?
- Can you eat chocolate that has gone white?
- Is it OK to eat discolored chocolate?
How do you fix bloomed 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.
What happens when chocolate blooms?
Sugar bloom happens if the chocolate was stored in a damp area. Moisture collects on the surface of the chocolate and draws out the sugar. When the moisture evaporates, it leaves behind a grit of sugar crystals across the surface. Both these types of blooms happen when chocolate is stored improperly.
What causes white bloom on chocolate?
That white discoloration that sometimes forms on old chocolate turns the stomachs of chocolate lovers everywhere. For years, researchers have known that the harmless change, known as a fat bloom, is caused by liquid fat such as cocoa butter migrating through the chocolate and crystalizing on the candy’s surface.
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.
Can you melt chocolate that has bloomed?
The basis of chocolate is a delicate emulsion of cocoa solids and cocoa butter. Melting and/or tempering bloomed chocolate eliminates the problem, although chocolate affected with sugar bloom should not be melted and used for fine candy making.
Can you Retemper chocolate that has bloomed?
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.
How do I stop my fat blooming in chocolate?
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.
Can you eat chocolate that has gone white?
(Spoiler alert, it’s still safe to eat!) This white film does not mean the chocolate is moldy or has gone bad. It’s actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom.
Is it OK to eat discolored chocolate?
When chocolate turns gray like that, one of two things could be the culprit: sugar bloom or fat bloom. Sugar bloom is normally caused by surface moisture. Although it might look a little less appetizing than a lustrous, rich chocolatey-brown piece of candy, chocolate that has suffered bloom is still okay to eat.