Heat will make cocoa butter migrate to the surface of the chocolate shell. Apply the proper storage procedure to prevent this.
Fat bloom, a natural phenomenon, but unappealing nonetheless
The three main causes of fat bloom
Fat bloom is a natural phenomenon that appears as a white-greyish bloom and will show on any chocolate product eventually. But certain factors accelerate the process. In itself, fat bloom doesn’t affect the taste of your chocolate directly, but it simply doesn’t look appealing. There are three main reasons for an untimely appearance of this chocolate imperfection:
- Fat bloom will occur when chocolate hasn’t been tempered properly. The chocolate will never set into a hard, shiny and snappy product; and fat bloom will appear within hours.
- The most common cause of fat bloom is when the fat in a fat-based filling (e.g. pralines, marzipan or other nut-based fillings) migrates into your chocolate shell.
- Fat bloom will appear way faster when your finished products aren’t kept in perfect storage conditions. A storage temperature that is too high or subject to temperature swings accelerates the process of fat migration significantly.
Watch our tutorials about storing and creating chocolate products to learn the proper storage and cooling techniques.