Bloom simply means that sugar has risen to the surface of the chocolate bar because it was exposed to heat or humidity. Alternately, the chocolate could appear whitish because the cocoa butter did not crystallize properly when the chocolate was made (i.e. it was not in temper when poured into the moulds). The texture is affected – it will seem chalky or crumbly – but the taste is not changed all that much. Although bloom annoying, it is not unhealthy for you. And it can be very disappointing if your chocolate was expensive, had special flavourings or toppings sprinkled on it, and particularly if you wanted to taste and compare this chocolate bar in its original form to other similar chocolate bars.
But when this happens to you, put aside your disappointment and create something new and wonderful from your overheated chocolate. Melt that chocolate bar down and bring it back to life WITHOUT the bloom!
That is exactly what I did when I opened two Green & Blacks chocolate bars that were gifted to me recently. They had come from sunny and warm Florida to Northern Ontario by car and did not survive the trip unmelted.
When I opened the chocolate bars, they were both completely white with bloom. So what did I do? I broke up both the Green & Black's organic 70% and the 80% chocolate bars and reheated and tempered the chocolate. Then I poured it into some chocolate bar moulds and voila! I now have 6 wonderful mini chocolate bars made from Green & Blacks Trinitario organic chocolate with about 77% cocoa solids.
The best part is: I turned those 100-gram chocolate bars into perfectly portion-controlled sizes. Now I can’t overindulge and I can eat one each day for six days!
So there you have it: you never have to eat chocolate with bloom again! When chocolate has bloom, the texture is crumbly and definitely not as nice as it was before the chocolate was improperly stored in high temperatures. This is a very satisfying trick that I have used time and time again and I highly recommend it. (See below for a quick melt-and-temper method using your microwave)
So how can you prevent bloom in the first place? For starters, if know that you will buy chocolate when you are out shopping or on vacation, make sure that you have a little cooler bag – even a small insulated lunch bag will do. You can also wrap the chocolate in newspaper to keep it cool for a short car trip. And be sure it is not exposed to the sun or left in a hot car when you run errands on the way home.
And if it was not you who overheated it, but rather the retailer where you bought it from (i.e. you noticed the chocolate on display in direct sunlight in the store) go back to the retailer and tell them what happened and recommend that they move their chocolate display to a more chocolate-friendly location. This happens time and time again and it is unfair to both the consumers and especially to the manufacturers who work so hard to create the perfect-tasting chocolate bar.
The funny thing is, after all that melting and re-forming of the chocolate, I took my last mini chocolate bar with me on a day-long car trip. It was a sunny and warm day and guess what happened? Well, the picture to the left explains it all....
The package details on the two chocolate bars that I wrote about today are below, followed by a quick microwave method to melt and temper your chocolate:
Green & Black’s Organic Dark 70%, 3.5 oz (100g)Green & Black’s Chocolate Limited
Ingredients: Organic chocolate liquor, organic raw cane sugar, organic cocoa butter, soy lecithin (emulsifier), organic vanilla extract, organic whole milk powder. Contains: milk and soy ingredients. May contain tree nuts and peanuts.
Green & Black’s Organic Dark 85%, 3.5 oz (100g)
Green & Black’s Chocolate Limited
Ingredients: Organic chocolate liquor, organic cocoa butter, organic fat-reduced cocoa powder, organic raw cane sugar, organic vanilla extract, soy lecithin (emulsifier), organic whole milk powder. Contains: milk and soy ingredients. May contain tree nuts and peanuts.
1. Break up your chocolate into 1-inch pieces and place the chopped chocolate in a heat-proof bowl.
2. Microwave for two minutes on half power. Then stir until melted. If the remaining chunks are not melting, place back in microwave for only 5 seconds more.
3. To test the chocolate for temperature, dip the back of your baby finger in the chocolate. If the chocolate feels warm, stir until it cools. If the chocolate is too cool, you may need to warm it for 5 more seconds in the microwave. If the chocolate is the same temperature as the back of your baby finger, it is ready.
4. Pour the chocolate into moulds. If you do not have moulds, you can spread it on some wax paper in a thick coat. As it starts to set you can use a knife to cut rectangles for thin bars. If the chocolate is fully set, warm up your knife under hot water (be sure to dry the water off before you cut the chocolate!) You can also pour the chocolate into the bottoms of round plastic containers or ice cube trays or whatever you have in the house to create interesting shapes for your chocolate. Be creative!
5. Place the moulds into the fridge and wait 24 hours. Turn out onto the counter. Store in an airtight bag or container until consumed!