Living · 6 pages · 12 min
Why chocolate blooms white
Fat or sugar has moved to the surface and crystallized there.
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From the opening
Chocolate blooms white when something inside it migrates to the surface and crystallizes as a pale film. The film is either cocoa butter that has recrystallized, or sugar left behind after moisture dissolved it and then dried. The opening covers fat migrates and recrystallizes, moisture leaves a sugar crust, and fillings can push fat outward.
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Inside
- Fat migrates and recrystallizes
- Moisture leaves a sugar crust
- Fillings can push fat outward
- Smear versus grit sorts the film
- Where the idea stops applying
- A distinction worth keeping
Sources
- Fat bloom from cocoa butter recrystallization
- Sugar bloom after surface moisture dries