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Today’s post takes a topical look at the different structures of chocolate - and why it might be good idea to stash any Easter chocolate in the fridge if you don’t plan on consuming it right away… http://wp.me/p4aPLT-dt
“Chocolate bloom is a whitish coating that can appear on the surface of chocolate. This effect is one of the main concerns in the production of chocolate. There are two types of bloom: fat bloom, arising from changes in the fat in the chocolate; and sugar bloom, formed by the action of moisture on the sugar ingredients. The unsightly crystals of fat and sugar bloom limit the shelf life of many chocolates. Chocolate that has “bloomed” is still safe to eat, but may have an unappetizing appearance and surface texture.”