When a harmless, ashen coating called "bloom" emerges on the sweet treat's surface, consumers often think twice about taking a bite. The blooms occur when lipids from chocolate products seep to ...

You open the fridge after a long day, looking for that piece of chocolate you left "in safekeeping" so as not to give in to temptation too soon. You take it out of the wrapper with some ceremony, ...

with cocoa butter in the chocolate moving fat to the surface (known as “fat bloom”) or chocolate being exposed to moist air and bringing sugar crystals to the surface (known as “sugar bloom”).

Explaining the science behind these spots, the doctor clarified that people need not worry that these chocolates have gone ...

Have you ever noticed that white stuff putting you off your old bar of chocolate? This stuff is known as bloom and it's completely harmless (although mould can also grow on chocolate, so if you ...

the wrong fats will crystallize and the chocolate will “bloom,” an occurrence that presents as spots, stripes or splotches on its surface. It doesn’t so much affect the flavor of the ...

For example, chocolate may exhibit some signs of age on the surface in the form of a chalky white “bloom” — especially in the case of milk chocolate, this can make the candy taste rancid.