What is Chocolate Bloom and Why Does it Occur?

Wholesale chocolate, like all freshly made quality confectionery needs to be cared for with great attention. If you are a wholesale chocolate supplier or a chocolate stockist and want to make sure you keep your goods in tip-top condition you need to know the telltale signs of chocolate bloom.

Chocolate bloom is the wretched consequence of not handling and storing your products with sufficient care. Once chocolate begins to suffer from chocolate bloom, there is no bringing to back to life. In short, chocolate bloom needs to be avoided at all costs.

But What is Chocolate Bloom?

The bloom, as it is referred to, is the rather unattractive blemish seen on the chocolate if it is not stored properly. The bloom obscures the chocolate’s sheen and the chocolate usually appears grey or white, instead of a sumptuous rich, brown colour. It can also feel slightly grainy to the touch.

When talking about bloom, it is useful to know that there are two types: the fat bloom and the sugar bloom. No matter from which bloom your chocolate is suffering, both make your chocolate completely unappealing to the customer.

What is Fat Bloom?

The main ingredient in chocolate is cocoa butter and when this separates a greyish or whitish blotch forms on the surface of the chocolate. The reason that the cocoa butter separates is usually because the chocolate has been exposed to high temperatures and melts before re-hardening. This causes separation, which creates the unsightly blotches on the surface of the chocolate. The message here, for wholesale chocolate suppliers and for retail chocolate stockists, is to store it in ideal temperatures and never under any circumstances in a space that is too warm. It is highly recommended that all chocolate products be stored at 16 to 18 degrees Celsius, although it must be added that nougat and other more sensitive products need to be kept at lower temperatures.

What is Sugar Bloom?

This chocolate ailment is seen less frequently than fat bloom, and it occurs as a consequence of exposure to moisture. Moisture drops on the surface of chocolate go to work on the sugar, which then dissolves and evaporates in time. When the moisture has all finally evaporated, the residue left behind in the form of crystals of sugar equate to a dull, obscured appearance and an uneven texture on the surface of the chocolate.

Preventing Bloom

Bloom may look unsightly but it is still edible. Edible it might be but is it sellable? Consumers won’t forgive bloom and will choose a non-blemished chocolate over one with signs of bloom. The evidence of bloom could also be interpreted as lack of care and attention from the wholesale chocolate supplier or the retailer, so make sure you monitor how you store your chocolate. Storage rooms should be dry, they should be cool and they should not be exposed to sunlight. You really have to make sure that your chocolate storage facility is spot on if you are going to keep your customer coming back for more.