How To Fix Chocolate Bloom

It is such a bummer to open a bag of chocolate to only find out that it has a white and powdery film all over it. Luckily, this is simply chocolate bloom — it isn’t harmful at all!

But how to fix chocolate bloom? There are two ways that you can fix bloomed chocolate. The first is by melting it and re-molding it. The second is to re-temper your bloomed chocolate to stabilize it and further improve its color and texture. Bloomed chocolate is safe to eat, but these methods will make it more visually appealing.

In this article, you will learn about the two types of chocolate bloom, why they happen, ways to prevent chocolate bloom, and how to fix it!

What Is Chocolate Bloom?

The frightening sight of your favorite chocolate covered in white dust is actually nothing more than a chocolate bloom. 

But how does chocolate bloom happen? And what is it anyway?

Chocolate bloom is the term used to refer to the scientific process that causes chocolate to have a layer of white-greyish dusting or streaking on the surface of the chocolate. 

Types Of Chocolate Bloom And What Causes Them

There are two types of chocolate bloom: fat bloom and sugar bloom. While they look similar, fat bloom and sugar bloom are a result of different processes in the chocolate.

If you want to know if it is fat bloom or sugar bloom happening on your chocolate, touch it. Fat bloom makes the surface of the chocolate feel oily while sugar-bloomed chocolate feels powdery. 

Here are some additional ways to tell if your chocolate has fat bloom or sugar bloom!

1. Fat Bloom 

Fat bloom happens when the cocoa butter in the chocolate melts and rises to the surface of the chocolate.

It separates from the cocoa solids and forms white-grayish streaks all over the chocolate. Less often, white streaks caused by fat bloom appear throughout the chocolate too. 

Fat bloom in chocolate happens mainly for two reasons. The most common cause of fat bloom is the exposure of chocolate to temperature changes.

When chocolate is exposed to warm temperatures, it melts. The melted cocoa butter separates from cocoa solids and other ingredients present in the chocolate. 

At colder temperatures, the cocoa butter solidifies. This is what causes white streaks and a powdery layer on the surface of the chocolate. 

A less common cause for fat bloom is if the chocolate hasn’t been properly tempered. The process of tempering chocolate includes heating and cooling it to not only create a glossy finish and help it set well, but also stabilize it. 

Tempering creates beta crystals in chocolate. Beta crystals lock all chocolate components in place and prevent the chocolate from blooming. 

2. Sugar Bloom 

Sugar bloom is the second type of chocolate bloom. Similar to fat bloom, sugar bloom causes a white dusting on the surface of the chocolate.

However, unlike fat bloom, sugar bloom may also make the chocolate grainy. 

Storing chocolate in the fridge and then bringing it back to a warm area is one of the main causes of sugar bloom.

Temperature changes cause condensation. The condensed vapor reacts with sugar in chocolate. It draws sugar out to the surface of the chocolate and causes it to dissolve. 

The sugar re-crystallizes when the moisture evaporates. It leaves white streaks on the chocolate and makes the surface grainy.  

Is Bloomed Chocolate Safe To Eat?

Yes, bloomed chocolate is completely safe to eat. Nonetheless, bloomed chocolate is not the most appetizing thing, which is why many people prefer not to eat bloomed chocolate. 

Another reason why people think bloomed chocolate is unsafe for consumption is that the white layer on the surface of the chocolate looks like mold to them. 

How Does Blooming Affect Chocolate?

The main problem with chocolate bloom is that it affects the appearance of the chocolate. The white, chalky layer on the surface of the chocolate makes our favorite sweet treat look dull and unappetizing! 

Chocolate bloom may also affect the texture of the chocolate, making it soft and crumbly.

Bloomed chocolate also doesn’t have that satisfying snap. If the inside of the chocolate is crystalized too, it may feel grainy when you eat it.  When melted, bloomed chocolate isn’t typically that shiny either. 

As for the flavor, blooming doesn’t really affect the flavor of the chocolate. With this said, some people find bloomed chocolate to taste a bit off.

Any off-putting flavor may have to do with the powdery layer on the surface of the chocolate and may go away as soon as the chocolate melts in your mouth. 

If you truly think that your bloomed chocolate tastes off, use it in baking recipes. 

What Are The Differences Between Chocolate Bloom And Mold?

If you don’t know what chocolate bloom is, you may think that it is mold. And while growing mold is an uncommon occurrence for chocolate, it is still a possibility.

The reason why it is uncommon for chocolate to grow mold is that chocolate bars lack moisture — a moist environment is what encourages mold growth. 

Here are a few key differences between chocolate bloom and mold: 

1. Mold on chocolate makes it inedible while bloomed chocolate is still safe to eat.
2. Chocolate bloom may happen at any time as a result of improper storage conditions. Mold, on the other hand, doesn’t grow on chocolate that easily or that fast. 
3. Chocolate bloom looks like streaks of chalk on the chocolate surface. Mold looks fuzzy and rises above the surface of the chocolate — also, mold typically has hues of green. 

How To Avoid Chocolate Bloom

If you use chocolate often and buy it in large amounts, chocolate bloom might be a big problem for you.

Here are a few things you can do to avoid chocolate bloom! 

1. Keep It Airtight 

The best thing you can do to prevent your chocolate from blooming is to store it in an airtight container or zip-lock bag.

Unopened chocolate that comes in airtight bags can be stored as is. But if the original packaging is damaged, or you have already opened it, transfer the chocolate to another container or bag. 

2. Don’t Expose Chocolate To Temperature Changes

Exposing chocolate to drastic temperature changes creates condensation, which then leads to chocolate bloom.

The best temperature range for chocolate is between 68-72°F. The humidity in the air shouldn’t be over 50%. 

3. Buy Fresh Chocolate

When buying chocolate, check the production date on the packaging and get the freshest chocolate.

There are lower chances of fat bloom or sugar bloom with fresh chocolate. 

4. Don’t Store Chocolate In The Fridge 

The best place to store chocolate is any cool and dark area you have in your house. The chocolate will keep well so long as the temperature is not above 75°F. 

You may think that the fridge will keep the chocolate fresh and prevent it from melting. In reality, the high humidity levels in the fridge cause the chocolate to sugar bloom.

How To Fix Chocolate Bloom

Fixing bloomed chocolate is possible. It does take time and effort, but you can certainly do it if you want to!

Here are two things you can do to fix bloomed chocolate and get rid of its white powdery look and grainy texture. 

1. Melt And Mold 

The easiest way to save bloomed chocolate is to melt it and mold it into new shapes.

Here’s how to melt and mold chocolate on the stove:

1. Start with melting the chocolate — the best way to do it is by using a double boiler. Place a pot with water on the stove and allow it to come to a boil.
2. Put the chopped chocolate in a bowl and place it over the pot with boiling water. Make sure the bowl with chocolate isn’t touching the water!
3. Stir the chocolate using a spatula until it is fully melted.
4. Pour the chocolate into the molds of your choice and put them in the fridge. 
5. Depending on the size of the molds, it may take 10-20 minutes for the chocolate to set. 
6. Remove the chocolates from the fridge once they are set and release them from the molds. 

A quicker way to melt chocolate is by using the microwave, but doing this is very tricky as you can easily burn the chocolate.

Here’s how to melt and mold chocolate in the microwave:

1. Microwave chocolate in 15-second intervals in a microwave-safe bowl, stirring to make sure you don’t burn it. Repeat until your chocolate is melted.
2. Pour the chocolate into your chocolate molds, then put them in the fridge for 10-20 minutes to set, depending on the size of the molds. 
3. Remove your chocolates from the fridge once set, then release them from the molds. 

2. Re-Temper 

Tempering chocolate is more time-consuming, but it is an efficient way to stabilize the chocolate and bring back its shine and glossy finish. 

Here’s how to re-temper chocolate:

1. To temper chocolate, chop it finely and divide it into 3 parts. 
2. Melt ⅔ of the chocolate in a double boiler until it reaches 120°F for dark chocolate or 105°F for white and milk chocolate. 
3. Remove the chocolate from the heat and add the remaining chocolate. 
4. Allow the chocolate to cool to 82°F. 
5. Bring the chocolate back over the boiling water and let the temperature rise to 88-91°F for dark chocolate or 85-87°F for white and milk chocolate. 
6. Mold the chocolate and allow it to set. 

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