tl;dr: There are two types of bloom, sugar and fat. Both result from storing the chocolate wrong, leading to either fat or sugar crystallizing on the surface of the chocolate. And both types influence the texture and taste somewhat but are completely harmless from a health perspective.
Personally I don’t understand how this can happen. Who stores their chocolate long enough?
My wife.
Buy her any kind of fancy stuff from a gourmet chocolatier and its guaranteed to go in the bin in 18 months.
does she not like it? or is she saving it because she thinks it’s too precious?
Its too good to just eat because she wants some chocolate, so it sits there… and sits there… and sits there… while we throw a family block in the trolley each week when we do groceries.
There is also salt bloom! But that happens on smoked sausage like pepperoni or smokies.
Cigars can also develop a bloom.
Call it bloom if you want, but it is really mold.
You are wrong. It’s ok. At least you are confident!
This how I used to get free chocolate bars. When it was hot out the vending machine at my work would warm the chocolate bars causing them to bloom, Effem and complain about my Mars bars and they would send me a coupon for for each chocolate bars. I would do it every month to a different address.
How’d you get a new mailing address every month?
I just used the work address and different unit number but it always came to the same place.this was 24 years ago so the didn’t have Google maps to check.
