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By Lia Blanchard

This is the last in a series of articles about chocolate, the main ingredient of many of Art of Appreciation’s most popular gift baskets.

You’ve got some beautiful chocolate ready to eat. It smells delightful, and you can’t wait to dive in. You lift it to your mouth, and… wait, what’s that white stuff on it? Instead of rich brown silk, your chocolate has a filmy look.

Your chocolate has bloomed.

Chocolate Bloom

“Bloomed”?

“Bloom” is the residue left behind when chocolate suffers some sort of chemical interaction that affects its molecular makeup – either via heat or moisture.

Fat bloom occurs when the chocolate is tempered incorrectly, or when properly tempered chocolate is warmed enough to cause its cocoa butter to begin melting. The cocoa butter separates from the cocoa solids and rises to the surface. If enough of the fat separates, the interior of the chocolate may become soft or even crumbly.

Sugar bloom occurs when sugar in the chocolate is dissolved by moisture, then recrystallizes on the surface. This typically happens for one of two reasons:

  • Condensation. Cold chocolate enters a warm environment and forms condensation.
  • Freezing or refrigeration. The chocolate absorbs moisture from the low temperature environment.

Bloomed chocolate is not as pretty as it sounds, but it is okay to eat.

How does Art of Appreciation keep its chocolate gift baskets safe during shipping?

During the warm summer months, Art of Appreciation Gift Baskets ensures the high quality of its chocolate-containing gifts via several methods, including cold packs and guaranteed two-day shipping. Further details about shipping options are located on the website’s FAQ page.

To prevent blooming, chocolate should be wrapped and stored in a cool, dry space. Stored properly, your “food of the gods” will always be ready to dance with your taste buds!

To see previous articles in this series, search “chocolate” in the Search box, or check the Archives for articles from September and October 2012. Subscribe to this blog now, so you don’t miss any more!