Allow dipping chocolate that has been stored in the refrigerator or freezer to come to room temperature before removing it from its wrappings. Cold chocolate that comes in contact with the open air forms condensation, resulting in sugar bloom.
Temper the dipping chocolate before using it. Heat the chocolate in a double boiler over low heat. Stir constantly with a wooden spoon, removing the pan from the heat when the chocolate begins to melt. Add some unmelted chocolate to the heated chocolate, attach a candy thermometer to the double boiler and let the chocolate cool to 80 degrees Fahrenheit.
Let us know if you try these :. When I find chocolates slightly turning white, I just melt them and enjoy the tasty treat! You just cannot throw out this good chocolate!! Don't Throw it Out! Thinking of melting your bloomed chocolate? Use some our handcrafted chocolate bars made by artisanal chocolatiers from around the world! Compartes Chocolate, Los Angeles. Filed in: chocolate , faq , help , melted , mypanier , questions , recipes. Good thing I found this. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings.
When this happens, the chocolate sweats, producing surface moisture. Fat bloom is similar to sugar bloom, except that it is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy.
As with sugar bloom, the most common causes of fat bloom are quick temperature changes and overly-warm storage. Although it might look a little less appetizing than a lustrous, rich chocolatey-brown piece of candy, chocolate that has suffered bloom is still okay to eat.
You may find the texture of sugar-bloomed chocolate to be a bit grainy on the outside, but it should still taste good. To prevent this from happening to your chocolate, simply use proper storage methods. Whether it is white chocolate, baking chocolate, milk chocolate or some kind of chocolate confection, proper storage is key. Since it can easily absorb flavors from food or other products situated nearby, chocolate should be tightly wrapped and stored away from pungent odors.
The ideal temperature for storage is somewhere between 65 and 68 degrees Fahrenheit 18 to 20 C , with no more than 50 percent to 55 percent relative humidity. If stored properly, you can expect milk chocolate and white chocolate to be good for up to six months.
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