My Account
FREE Shipping on purchases above Rs.59910% Discount on Purchases above Rs.999 - use “MELTAT999”

Fat Bloom in the Chocolate

Posted by BeeTee's Melt on

When the cocoa butter melts and separates, it leaves a white residue on the surface of the chocolate and this process is called Fat Bloom. This can happen to any type of chocolate, but dark chocolates are most susceptible because they contain more cocoa butter than milk or semisweet chocolates.

The good news is that fat bloom doesn’t affect flavor or texture – it just looks unappealing.

What is Fat Bloom?

One of the most common types of chocolate bloom is fat bloom. As the name suggests, this occurs when the cocoa butter in the chocolate begins to separate from the rest of the chocolate.

This can happen for a variety of reasons, but one of the most common is simply because the chocolates have been stored in an area that is too warm. When the cocoa butter melts, it rises to the surface and creates that characteristic white bloom on the surface of the chocolates.

Reason for Fat Bloom

As we mentioned, one of the most common reasons for fat bloom is storing chocolate in an area that is too warm. However, there are other reasons why this can happen as well.


For example, if you were to make your chocolate at home, you would need to temper the chocolate. Tempering is the process of heating and cooling the chocolate so that the cocoa butter solidifies at the right temperature.

If you don’t temper the chocolates correctly, it can lead to bloom. Similarly, if you melt chocolate and then let it cool too quickly, this can also cause a fat bloom.

Cocoa Butter

Other causes include using low-quality cocoa butter, exposing the chocolate to humidity, or storing the chocolate in an area with drastic temperature changes.

Other factors, such as the type of cocoa butter used or even the percentage of cocoa butter in the chocolate, can also affect how susceptible the chocolate is to fat bloom. Chocolate that has a higher percentage of cocoa butter is more likely to bloom than chocolate with a lower percentage.


The chocolate is exposed to drastic changes in temperature (such as going from a hot environment to a cold one), which can also cause the cocoa butter to separate.


Other reasons include using subpar ingredients, exposure to humidity, and not stirring the chocolate properly while it’s melting.

Similarly, different types of cocoa butter can also have an impact. For example, deodorized cocoa butter is more stable than non-deodorized cocoa butter and is less likely to bloom.


Additionally, if the chocolate is stored in an area with high humidity, that can also lead to bloom.

How to Prevent the Bloom?

Now that we’ve gone over what fat bloom is and some of the reasons why it can happen, let’s talk about how you can prevent it.

The first step is to make sure you are using good quality ingredients. This includes using cocoa butter that is high quality and has been properly deodorized.

You should also avoid exposing the chocolates to any sudden changes in temperature, as this can also cause the cocoa butter to separate from the chocolate.

You’ll also want to be careful about the storage of your chocolate. Make sure to store it in a cool, dry place away from any drastic temperature changes.

Additionally, be sure to temper your chocolate correctly.

Finally, be careful not to expose the chocolate to too much humidity.

What is Sugar Bloom

The other type of chocolate bloom is sugar bloom. Sugar bloom happens when the sugar in the chocolate begins to separate from the rest of the chocolate.

Sugar bloom can happen for a variety of reasons, but one of the most common is because the chocolate was stored in an area that was too humid. When the sugar absorbs moisture from the air, it dissolves and creates that white bloom on the surface of the chocolate.

Like fat bloom, sugar bloom doesn’t affect flavor – it just looks unappealing. But it will affect the texture and it will make it grainy.

Is it safe to consume the Fat Bloom Chocolate?

Yes, the fat bloom chocolate is safe to consume. Even though it may not look as appetizing, the bloom will not affect the flavor or texture of your chocolate.

The sugar bloom, on the other hand, can make the chocolates taste grainy because of the sugar crystals that have formed on the surface of the chocolate.

How to fix Fat Bloom Chocolate?

Fortunately, the fat bloom chocolate can be fixed. All you need to do is melt the chocolate and then cool it slowly i.e., by proper tempering. This will allow the cocoa butter to re-solidify correctly and prevent the fat bloom from happening again.

How to fix Sugar Bloom Chocolate?

Unfortunately, sugar bloom chocolate cannot be fixed. Once the sugar has crystallized, there’s no way to dissolve it again.

So, if your chocolate has sugar bloom, the best thing you can do is toss it out and start over with new chocolate.

Chocolate Science of Chocolate tempering of chocolate

← Older Post Newer Post →

Leave a comment