It's happened to just about all of us—you open up a bar of chocolate for a treat, a bag of chocolate chips to make cookies, or a tin of homemade chocolate bark, and discover that the chocolate has a weird-looking white coating. What is that stuff? And is your chocolate still safe to eat?
The white coating that forms on the surface of chocolate is called bloom, and—here's the good news—it's perfectly safe to eat. "Though the appearance of bloom looks unappetizing—some may even mistake it for a type of mold—the chocolate is absolutely safe to consume," says Michael Laiskonis, creative director at the Institute of Culinary Education who also oversees the school's Chocolate Lab, which does bean-to-bar production of chocolate.
There are two types of chocolate bloom—sugar bloom and fat bloom. While both are safe to eat, they affect the appearance, texture and "flavor release" of the chocolate, and can strip it of "some of its most pleasing qualities as it melts in the mouth," says Laiskonis. Read on for everything you need to know about both kinds of chocolate bloom, including what causes them, how to prevent them, how they affect the taste and texture of chocolate, and how best to use bloomed chocolate.
Sugar Bloom
"Sugar bloom happens when the sugar in chocolate separates from the other ingredients," explains Megan Giller, who wrote the book Bean-to-Bar Chocolate and who runs chocolate tastings through her company Chocolate Noise. Giller explains that sugar bloom, which gives chocolate a dusty look, is caused by the chocolate coming into contact with moisture—this can happen if it gets wet during shipping or is stored in a damp place in your house. Sugar-bloomed chocolate can have a noticeably grainy texture, says Laiskonis, "as some of the finely ground sugar crystals have dissolved and then recrystallized into larger particles."
Fat Bloom
"Cocoa beans are naturally about 50% fat, and that fat is called cocoa butter," says Giller. "When it separates from the rest of the ingredients, the result is fat bloom." There are a variety of causes of fat bloom in chocolate, including poor tempering when the chocolate is being made, faulty storage and changes in temperature, Giller says. Chocolate with fat bloom will look powdery gray, white or tan, she adds, and it'll have a soft, crumbly texture.
How to Prevent Chocolate Bloom
The best way to keep chocolate from blooming is to store it at a steady, moderate temperature away from moisture. Of course you can't control how the chocolate was stored or treated before it reaches you, but once you get it home keep it in a cool, dry place in an airtight container. The ideal temperature for storing chocolate is between 65° and 68°F, according to Lake Champlain Chocolates. If it is warmer than 70° in your home, you can move the chocolate to the fridge, but be sure to wrap it very well to prevent the fridge's moisture from causing the sugar to bloom. And if you store chocolate in the freezer, transfer it to the fridge to thaw, then bring it to room temperature before eating it or using it in recipes to avoid rapid temperature and humidity changes. And while chocolate can maintain its quality for a long time at room temperature—up to two years, according to Lake Champlain Chocolates—using it sooner rather than later will lessen the chances of it being exposed to temperature and humidity changes.
What to Do with Bloomed Chocolate
As mentioned above, it's safe to eat bloomed chocolate, so don't chuck it in the trash bin. "Throwing away bloomed chocolate is the one of the main mistakes I see people make," says Giller. "With both types of bloom, the texture will be markedly different than with tempered chocolate, but the flavor won't change." You can eat bloomed chocolate as-is, but since the texture of bloomed chocolate is usually a bit chalky, grainy, crumbly and dry, consider using it in recipes where it'll be melted. (You can also retemper fat-bloomed chocolate, but fixing sugar-bloomed chocolate is impossible without chocolate-making equipment, says Laiskonis.)
"Either form of bloomed chocolate is perfectly fine to use in a range of recipes to no ill effect, especially when melted or combined with a liquid (like in ganache or chocolate sauce, for example)," Laiskonis says. "Fat bloom is largely superficial, and in baking applications, the slight grainy texture of sugar-bloomed chocolate would likely not be detectable." Along with chocolate sauces and ganache, Laiskonis says bloomed chocolate is ideal for mousses and creams, "where the larger cocoa butter fats are realigned and any sugar crystals created by sugar bloom will be dissolved."
Giller concurs that bloomed chocolate is great for using in recipes. "There are so many ways to use bloomed chocolate!" she says. "I use it all the time in recipes where the chocolate needs to be melted. I constantly make chocolate chip cookies and chocolate cakes with fat-bloomed chocolate, and it's ideal for drinking chocolate too."
You can also use bloomed chocolate to make a nut bark or brownies. Or just melt it with a little milk in the microwave and stir it together for a thick, rich hot chocolate. However you use it, it'll surely be more satisfying than if you were to throw it in the trash.
FAQs
There are two types of chocolate bloom—sugar bloom and fat bloom. While both are safe to eat, they affect the appearance, texture and "flavor release" of the chocolate, and can strip it of "some of its most pleasing qualities as it melts in the mouth," says Laiskonis.
Is chocolate OK if it has white coating? ›
Chocolate bloom might look unappetizing, but it's completely safe to eat. That doesn't mean you'll want to eat it, though, as flavor and texture can both be compromised. “Bloom usually strips the chocolate of some of its most pleasing qualities,” says Laiskonis.
Is the white on chocolate mold? ›
In most cases, the white layer on your chocolate isn't mold. It's called “chocolate bloom,” and it's caused by exposure to high temperature or humidity.
Is it OK to eat white compound chocolate? ›
Is it safe to eat chocolate if there is white stuff in it? It is safe as long as it is not mold.
What is the whitish layer in chocolate? ›
It's called bloom, and it happens when chocolate is stored in an area that is too warm, or too damp. Those white streaks or blotches are either cocoa butter or sugar that have come to the surface of the chocolate.
Does white on chocolate mean it's old? ›
(Spoiler alert, it's still safe to eat!) This white film does not mean the chocolate is moldy or has gone bad. It's actually just a scientific process called “chocolate bloom”.
Why did my chocolate coating turn white? ›
Chocolate turning white is due to processes known as 'fat bloom' and 'sugar bloom'. These happen when the cocoa butter or sugar in the chocolate reacts to changes in temperature or exposure to moisture, leading to a white or greyish coating on the surface.
How can you tell if chocolate has gone bad? ›
What does expired chocolate look like? There are several indicators that chocolate may have gone bad. These include a dull appearance, a whitish film on the surface (known as chocolate bloom), a rancid smell, or a sour taste.
How to get rid of white coating on chocolate? ›
Chocolate bloom may look off putting but don't worry it's still safe for consumption. While you can't remove the bloom, you can fix it by melting the chocolate. Now that you have successfully gotten rid of the bloom, you will need to re-mold the chocolate.
What does fungus on chocolate look like? ›
Moldy chocolate has white fuzz growing above its surface and will feel fuzzy to the touch. Bloomed chocolate has a chalky layer or grey/white streaks on its surface and will feel slick to the touch.
White chocolate is full of essential minerals that can benefit your health in numerous ways. Magnesium, calcium, and potassium are all found in white chocolate, and they can help regulate your blood pressure, help your blood vessels, support bone health, and even improve your digestive system.
Can I eat expired chocolate? ›
Eating chocolate that's past its best-before date is generally safe, as chocolate has a relatively long shelf life and doesn't spoil easily. Use your senses to assess its quality; if in doubt, it's better to discard or repurpose it in cooking.
Do and don'ts of eating chocolate? ›
Eating chocolate before dinner may spoil your appetite, but don't worry, another appetite will come along soon. Chocolate is a "superfood" that provides your recommended daily allowance of pleasure in one sitting. If it says "chocolate flavored" on the packet, don't eat it.
What is the white stuff on refrigerated chocolate? ›
Sugar bloom happens when water comes into contact with the chocolate. If the chocolate was placed in the fridge or it has spent some time in a place with a high humidity level, sugar bloom will most likely occur.
Are white spots on chocolate bad? ›
There are two types of chocolate bloom—sugar bloom and fat bloom. While both are safe to eat, they affect the appearance, texture and "flavor release" of the chocolate, and can strip it of "some of its most pleasing qualities as it melts in the mouth," says Laiskonis.
What is the white stuff floating in my chocolate milk? ›
It's still edible, hurrah! White specs are signs of either a “fat bloom” or “sugar bloom,” which are both naturally occurring. White specs are signs of either a “fat bloom” or “sugar bloom,” which are both naturally occurring.
Is white chocolate okay to eat? ›
While white chocolate can be pleasurable, it should be consumed in moderation as part of a balanced, healthy diet. You can enjoy this sweet treat without risking adverse health effects by choosing high-quality white chocolate with minimal added sugar and other ingredients and limiting your intake.
What is the white coating on a chocolate bar? ›
This coating is called "chocolate bloom" and appears naturally. Although it can make the product taste a bit different, it's not harmful. There are a few reasons why chocolate bloom can occur: If chocolate is heated to a high temperature, the cocoa butter inside melts and separates from the rest of the ingredients.
What is white chocolate coating? ›
White chocolate is made from cocoa butter (usually up to 50% of the cocoa bean), milk powder and sugar. In 'coating' chocolate, the cocoa butter is replaced by vegetable oils and cocoa powder is used instead of cocoa mass. Real chocolate has a better taste and mouth feel than most coating chocolates.
Can you fix chocolate that has gone white? ›
If your chocolate has bloomed and it's, don't worry, because there are still ways to save your chocolate. Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the fat back into the solution.
