Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mould and allowing it to cool, bringing the sugar or fat back into the solution.
Yeah, ain’t nobody got time for that. It’ll melt while i eat it anyways.
It’s mostly a concern if you’re going to sell or gift them. I did this for some time, considering to do it again this Easter - it’s laborious but a nice way to get some quick cash.
Wait, what are you selling?
yes
I’ll take 3, please.
Chocolate Easter eggs.
Or at least I’m planning to sell some when Easter kicks in.
So you sell last years (or older???) chocolate eggs somewhere?
No, I usually make them a week or so before Easter. However if you screw the tempering up it blooms just like if you stored it for years, and given my humid city it’s really easy to screw it up with condensation water due to the double boiler. (You don’t want to heat the chocolate directly. Seriously. Burnt chocolate is as awful as non-burnt chocolate is delicious.)
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?
Sitting in a poorly climate controlled warehouse, or spending too long in a truck/shipping container are probably the most common cases I would think.
There is also salt bloom! But that happens on smoked sausage like pepperoni or smokies.
My wife.
Buy her any kind of fancy stuff from a gourmet chocolatier and its guaranteed to go in the bin in 18 months.
Alternatively, don’t chuck it. Eat it or give it to someone who will.
You dont understand, she is saving it for a special occasion.
The special occasion when someone finally gets to use the guest towels?
You should come over, then we can eat some chocolate and wash our hands.
Hell yeah brother. It’d be glorious wouldn’t it?
lol I get it. But really, she isn’t saving it for a special occasion, unless the special occasion is the chucking.
Give her the chocolate then send it to me. :D
Same here. We have about 10 pounds of chocolate in a storage bin that’s slowly growing stale.
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.
That’s not a divorce-level crime. It’s execution-level.
Alright, well let’s get this out onto a tray; nice, mkay…
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.
Thanks
I’ve been able to “repair” bloomed chocolate by melting it and mixing it back together
