“After several years of trying, I still have a bloom on my hand dipped chocolates… HELP!”
Don’t worry! We are here to help! There are two types of bloom on chocolate. There is sugar bloom and fat bloom.
Sugar bloom happens when the chocolates surface becomes moist because the room temperature is too hot and/or humid. This causes the chocolate to sweat. When the sweat evaporates, it leaves little sugar crystals on the surface of the chocolate… or bloom.
Fat bloom is the most common problem people have when dipping. Chocolate can be so fickle! Fat bloom is when the cocoa butter separates itself from the chocolate and moves to the surface. This is caused by drastically changed temperatures. Chocolate should not be stored in places that are too cold or too hot.
If you have bloom on your chocolates that you have dipped, it is probably due to how high the temperature was that you melted your chocolate to. If it’s too hot, when it sets, it will bloom. We recommend using a candy thermometer. We have several to choose from.
If your chocolate has bloomed before you have melted it down, it is because it was stored somewhere too cold or too hot. No need to worry—this will not affect the taste of the chocolate. Once melted properly, the cocoa butter will mix back in with the chocolate and it will be fine.
We hope this answered your question! Let us know if there is anything else you need help with!
-The Orson H Gygi Team
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