Chocolate bloom
Possible causes and solutions
The product was unpacked when transferred from a cold to a hot zone
Temperature shocks cause condensation, which leads to sugar bloom when the chocolate shell of your products comes into contact with it. Let them acclimatise in their packaging.
Storage in a humid environment
Moisture will dissolve the sugar in your chocolate shell, which then recrystallizes on the surface as sugar bloom. Apply the proper storage procedure to prevent this.
Possible causes and solutions
The chocolate wasn’t tempered (or pre-crystallised)
This caused the cocoa butter in the chocolate shell to melt, which has then recrystallised as fat bloom. Apply the proper storage procedure to prevent this.
The storage temperature was too high
Heat will make cocoa butter migrate to the surface of the chocolate shell. Apply the proper storage procedure to prevent this.
Chocolate bloom, specifically fat bloom, is a common issue that occurs when cocoa butter crystals are not properly formed or stabilized. Chocolate's unique properties, like its snap and shine, come from a specific crystalline structure (known as Form V) that is achieved through a process called tempering. When chocolate is not well-crystallized, it means the cocoa butter has solidified into unstable or disorganized crystal forms (Forms I-IV or VI). These unstable crystals can easily melt and separate from the other ingredients, migrating to the surface of the chocolate. As they re-solidify on the surface, they form a dull, grayish-white film that gives the chocolate a greasy texture and appearance. This is why poorly tempered or not well-crystallized chocolate is highly susceptible to fat bloom, even in ideal storage conditions.