Troubleshooting

Troubleshooting: Chocolate Bloom

01
The chocolate has a white and rough, grainy texture

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. 

About sugar bloom

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.

About sugar bloom

02
The chocolate is covered in a white film, which disappears at the touch

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.

About fat bloom

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.

About fat bloom