Chocolate bloom

Fat and sugar bloom damage the appearance of chocolate but do not limit its shelf life.

Chocolate that has "bloomed" is still safe to eat (as it is a non-perishable food due to its sugar content), but may have an unappetizing appearance and surface texture.

Fat bloom is the result of gradual separation of the cocoa butter and the dissolved components of the chocolate mixture.

When the moisture evaporates, the sugar forms larger crystals, leaving a dusty layer.

It is caused by: Sugar bloom can be reduced by maintaining an appropriate storage temperature for chocolate products.

Two squares of chocolate; the left square has a whitish coating
Comparison of blooming (left) and regular chocolate bars
Small egg-shaped chocolate confection with a thin, noticeably white coating
Fat bloom on the surface of chocolate with a marzipan filling
Microscope image depicting many tiny thin translucent crystals
Fat bloom viewed under an optical microscope