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What causes the light colored film on chocolate and what can I do to prevent it?
Author: Annecy Carlyle
Website: http://www.About-Chocolate.com
Added: Thu, Feb 1, 2007 13:26:54
Category: Chocolate Questions
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The whitish-colored film that you sometimes see on chocolate is called bloom. 'Blooming' occurs when chocolates are not properly wrapped, exposing them to changing temperatures and moisture. This causes the cocoa butter to separate from the cocoa solids, float to the surface, and dull the glossiness of the chocolate. This happens because cocoa butter is a fat, and heat is absorbed more quickly by the fat than by the other ingredients in the chocolate.
To prevent chocolate from 'blooming', store it in a cool and dry place and keep it away from light and air. If you are dipping your own chocolates, use a cool surface (such as a marble slab) and be sure your hands are not too warm. In fact, some people who normally have a slightly higher than average body temperature cannot dip chocolates professionally for this reason.
Keep in mind that the bloom on the chocolate is not harmful. Once the chocolate melts, the cocoa butter will be reabsorbed and the chocolate's uniform rich brown color will return.
keywords: Chocolate | Chocolates | Cocoa | Truffles | Candy | Gifts | Bloom | Blooming About the Author:
Annecy Carlyle answers frequently asked chocolate questions at PrettyGreatAnswers.com.
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