The main problems that can occur during chocolate conservation are mainly due to variations in temperature…
The main problems that can occur during chocolate conservation are mainly due to variations in temperature:
- fat bloom
This phenomenon is a thin layer of fat crystals that form on the chocolate’s surface. The chocolate will lose its shine and a soft white layer will appear. This layer will give the chocolate an unpleasant appearance. This phenomenon is not to be confused with mold. Fat bloom occurs because the fat has re-crystalized, or because of a temperature curve during crystalization.
- sugar bloom
Sugar bloom, as opposed to fat bloom, is a rough and irregular layer that forms on the chocolate. This phenomenon is caused by condensation. For example, when you put chocolate in the fridge, the humidity will deposit itself into it. The water from this condensation will dissolve the chocolate’s sugar. When the water evaporates, the sugar will remain on the surface and form large, irregular crystals.