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Posted On: Nov 16, 2017

What is Fat Bloom?

Fat bloom is by far the most common type of bloom in chocolate. It usually arises when chocolate is exposed to high temperatures. Fat bloom commonly appears as lighter colour spots on the chocolate. Like what the name implies, the ....

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Posted On: Nov 16, 2017

What is Sugar Bloom?

Sugar bloom is the result of moisture coming into contact with chocolate. It may occur in a number of ways. The most common reason for this to happen is when water is inadvertently spilled onto chocolate, alternatively when chocolate comes into contact with water or is placed on wet surfaces. This results in condensation as air comes into contact with moisture of chocolate. Condensation on the surface of chocolate will see sugar forming into larger crystals, leaving a dusty layer as moisture evaporates. Similarly, when cold chocolate from the refrigerator is placed in open air, sugar bloom is likely to occur as condensation between air and moisture of chocolate results in formation of sugar crystals on surface of chocolate. Sugar bloom may also occur when chocolate is placed in an environment with high humidity. The best way to avoid sugar bloom is to store chocolate in an area of low humidity and stable temperature so as to avoid condensation.

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Posted On: Mar 20, 2018

Ideal Storage and Consumption of Chocolate

The ideal temperature range for storage of chocolate is between 15 to 17 Degree Celsius. Various types of "blooming" effects can occur if chocolate is stored or served improperly. The best way is to store chocolate in an area ....

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