September 14th, 2021
When it comes to chocolate, whether homemade or professional, along with the flavours, the aesthetics are also given importance.
Everyone loves eating smooth and glossy chocolate as it adds to the overall cocoa experience. However, there may be times when we come across uneven textures or a dull grey finish on the chocolate that makes it unappetising.
This is known as chocolate bloom and maybe something that a person trying to make chocolates may come across.
If this is something that’s been troubling you as well, we’ve got you covered.
At Melt, our world-class chocolatiers have dedicated lots of hours perfecting the chocolate making process and techniques; we know all the dos and don’ts of the process.
With this in mind, we’ve put together a short chocolate bloom guide that will help you understand why this happens and the right way to avoid it.
So without further ado, let’s take a look!
Chocolate bloom is a common problem that occurs during the creation process of the cocoa treat, leaving it with an unattractive finish. Whether it is due to the cocoa butter or sugar content, chocolate bloom prevents the chocolate from achieving a smooth and glossy texture.
Since it’s essentially caused due to two ingredients, there are two common types of chocolate bloom. They are –
While both are named differently, the techniques result in uneven chocolate with a possible dull layer on top that makes the treat unappealing
Since the compounds in the chocolate during the cooking process will have certain requirements to achieve that silky, glossy state, sudden temperature changes will definitely impact this, thereby influencing the overall chocolate.
Now that you have a basic understanding of what chocolate bloom is, the next step is to understand the right way to handle the chocolate to avoid it from happening.
Here are a few tips you need to ensure you achieve a smooth and glossy finish in your chocolate –
Temperature shock and a humid environment are two main causes of chocolate bloom. To ensure that your chocolate is smooth and even, avoid moving the mixture too much. This will help prevent it from being exposed to drastic temperatures.
Another thing you need to be mindful of is to store your chocolate in a cool and dry place before and after the tempering process. You also need to maintain ideal room conditions 20-22°C with humidity not exceeding 50%.
While most of us attempting to make chocolate know of the basic chocolate making do’s and don’ts, it’s also essential to understand that something may go wrong on our part that can affect the chocolate.
Whether you’re a beginner or a fairly experienced expert, chocolate making requires practice. With this, ensuring that you understand the basics such as not storing your chocolate in the refrigerator before or after tempering is key to making aesthetic and delicious chocolates.
Lastly, choosing the right type of chocolate is also important to create delicious chocolate that is of high quality. Whether it is for a classic truffle or a bonbon, the percentage of your chocolate, the freshness, and certain other factors impact the overall end result.
Moreover, since your mixture can also have a different reaction to any external ingredient or source, it is important for you to get your chocolate from a reliable and organic supplier.
With our chocolate bloom guide, you can improve and work on your chocolate making process to create delicious and attractive chocolate whenever you want. However, if you’re looking for ready-made gourmet chocolates, Melt is the perfect place for you!
Well then, what are you waiting for? Place your order for delicious chocolates at Melt today!
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