How many times have you unwrapped chocolate, only to find that it has turned white? This white film doesn’t mean the chocolate is moldy or has gone bad. It’s actually a process called “chocolate bloom.” There are two types of this bloom: sugar bloom and fat bloom. Sugar bloom happens when moisture comes in contact with the chocolate, dissolving the sugar crystals on the chocolate’s surface and leaving a white, powdery look. Fat bloom occurs due to improper storage conditions, including dramatic changes in temperature or a bad tempering process. This bloom not only gives the chocolate a white/gray appearance, but leaves the bar soft in texture. While all chocolatiers do their best to avoid this bloom, many don't have much control over the shipping conditions once the chocolates are on their way to the customers. The box may stay overnight in the carrier's warehouse where temperatures rise and fall dramatically, causing a bloom to occur. With that said, it should be noted that chocolate bloom isn’t harmful to your health at all. If the chocolate doesn’t taste up to par, you can always use it for cooking or to make hot chocolate.
