Bloomed Chocolate: Is It Ruined? | Cook's Illustrated (2024)

FAQs

Is it okay to eat bloomed chocolate? ›

Can you eat chocolate that's bloomed? Chocolate bloom might look unappetizing, but it's completely safe to eat. That doesn't mean you'll want to eat it, though, as flavor and texture can both be compromised.

You can 'fix' bloomed chocolate, although it's important to note that the process primarily affects the appearance and texture rather than making it any safer to eat - because, remember, bloomed chocolate is already safe to eat. To reverse the chocolate bloom, you'll need to re-temper the chocolate.

The bottom line: Bloomed chocolate is fine for baking—just don't use it for dipping. NOT FINE FOR DIPPING: The white film reappeared on melted bloomed chocolate. FINE FOR BAKING: In baking recipes, the bloom on chocolate isn't noticeable.

To get rid of chocolate bloom once and for all, you can always melt down the chocolate and re-mould it into a shape of your choice. Next time you notice a bit of bloom on a chocolatey treat, don't be so hasty to throw it away — enjoy it as it is, or if you don't like the texture, melt it down and use it in your baking.

If your chocolate has bloomed and it's, don't worry, because there are still ways to save your chocolate. Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the fat back into the solution.

Chocolate bloom can be differentiated from mold, and bloomed chocolate is safe to eat if stored properly. Chocolate bloom can be prevented by storing chocolate at the correct temperature and protecting it from moisture and heat.

"With both types of bloom, the texture will be markedly different than with tempered chocolate, but the flavor won't change." You can eat bloomed chocolate as-is, but since the texture of bloomed chocolate is usually a bit chalky, grainy, crumbly and dry, consider using it in recipes where it'll be melted.

Fat bloom results from inadequate tempering or temperature abuse of well-tempered chocolate, therefore you can prevent fat bloom by storing your chocolate at a constant, cool temperature and avoiding warm temperatures. Sugar bloom occurs when the sugar crystals are affected by moisture.

Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn't look too appealing). So instead of the fridge: Store it in a cool, dry place.

Eating dark chocolate is a great way to incorporate more cacao into your diet, which can help to lower your high blood pressure! The flavonoids in dark chocolate have been found to produce nitric oxide, which causes blood vessels to relax and lower high blood pressure.

Why is my Hershey bar light brown? ›

Despite the "mandatory expiration date", chocolate does not go bad in that it is unsafe to eat. The discoloration or "bloom" you see is nothing more than the cocoa butter which has separated due to either age or improper storage (most likely in a too warm area).

Sugar bloom occurs most often because of moisture in the packaging drawing out the sugars within the confection, leading those sugars to crystalize on the surface. Sugar bloom is usually dry and may make your chocolate feel a little gritty or sandy—but again, just to reiterate, it's still perfectly safe to eat.

"Though the appearance of bloom looks unappetizing—some may even mistake it for a type of mold—the chocolate is absolutely safe to consume," says Michael Laiskonis, creative director at the Institute of Culinary Education who also oversees the school's Chocolate Lab, which does bean-to-bar production of chocolate.

This blooming happens when the chocolate has been exposed to warm temperatures. Once the chocolate is warm, the cocoa butter in the chocolate softens and separates from other ingredients in the chocolate. Once it rises to the surface and re-solidifies, it creates the bloom.

In most cases, chocolate past its expiration date is still safe to eat, provided it has been stored properly and shows no signs of spoilage. However, if chocolate exhibits any unusual odors, flavors, or textures, it's best to discard it to avoid any potential health risks.

Texture: Bad chocolate might feel dry or crumbly, and its smoothness may be compromised. Odour: If the chocolate smells off, rancid, or musty, it could indicate spoilage. Taste: If the chocolate tastes stale, sour, or simply not as flavorful as it should, it may have gone bad.