Sugar bloom, a common issue in the world of chocolate
What causes sugar bloom?
Sugar bloom can have several causes, but they all have to do with humidity. When the chocolate shell of your finished products is exposed to condensation, the sugar in it dissolves and recrystallises as a white, grainy texture on the surface of the shell as soon as the water evaporates again. Avoiding contact between chocolate and humidity is essential to keep your chocolate creations in perfect shape.
How to avoid sugar bloom
A few rules of thumb that may help prevent sugar bloom from appearing:
- Before you start using your moulds, always check if they are clean and perfectly dry. Any drops of water in the mould may cause sugar bloom to appear later on.
- Pack your chocolate products well and store them in a refrigerator with a low relative humidity and a constant temperature. This keeps condensation from forming on your chocolate shells.
- When you transfer your chocolate products from a colder to a warmer zone, always give them time to acclimatise for a few hours before unpacking them.
Watch our tutorials about storing chocolate products and preventing sugar bloom to learn how to apply the proper storage techniques.