Fixing Chocolate Bloom: Effective Methods to Restore Chocolate’s Appearance and Texture

How to fix chocolate bloom

Chocolate bloom is a common occurrence that can be disappointing when you open a bar of chocolate to find a white, powdery film covering it. However, it is important to note that chocolate bloom is harmless and does not affect the safety of the chocolate. In this article, we will explore the two types of chocolate bloom, the causes behind them, methods to prevent bloom, and effective ways to fix bloomed chocolate.

Understanding chocolate bloom

Chocolate bloom refers to a scientific process that results in a layer of white or grayish dust or streaks on the surface of chocolate. There are two types of chocolate bloom: fat bloom and sugar bloom. While they may appear similar, they are caused by different processes within the chocolate.

Fat bloom

Fat bloom occurs when the cocoa butter in the chocolate melts and rises to the surface. This separation from the cocoa solids results in the formation of white-grayish streaks or spots on the chocolate. Temperature changes are the primary cause of fat bloom. When chocolate is exposed to warm temperatures, the cocoa butter melts and then solidifies when the temperature drops. Improper tempering of chocolate can also contribute to fat bloom.

Sugar bloom

Sugar bloom, like fat bloom, results in a white dusting on the surface of the chocolate. However, sugar bloom can also cause the chocolate to become grainy. Sugar bloom occurs when chocolate is stored in the refrigerator and then returned to a warmer environment. This moisture reacts with the sugar in the chocolate, causing it to rise to the surface. As the moisture evaporates, the sugar recrystallizes, leaving white streaks and a grainy texture on the chocolate.

Is bloomed chocolate safe to eat?

Bloomed chocolate is perfectly safe to eat. While it may not be visually appealing and may have a different texture than properly tempered chocolate, it poses no health risks. The appearance of bloom on the surface of the chocolate may resemble mold to some individuals, but it is important to remember that bloom is not mold and does not render the chocolate inedible.

Effects of chocolate bloom

The primary problem with chocolate bloom is its effect on the appearance of the chocolate. The white, chalky layer can make the chocolate look dull and unappetizing. In addition, bloom can affect the texture of the chocolate, making it soft, crumbly, and lacking the satisfying snap typically associated with well-tempered chocolate. However, the flavor of the chocolate is generally not affected by bloom, although some people may notice a slight off-flavor due to the presence of the powdery layer.

Differences between chocolate bloom and mold

While chocolate bloom may resemble mold, it is important to distinguish between the two. Mold growth on chocolate is rare due to the low moisture content of chocolate bars. Here are the key differences between chocolate bloom and mold:

  • Chocolate bloom is safe to eat, while mold makes chocolate inedible.
  • Chocolate bloom can occur at any time due to improper storage conditions, while mold growth on chocolate is less common and slower.
  • Chocolate bloom appears as chalky streaks on the surface of the chocolate, while mold typically has a blurred appearance and may have green tones.

Preventing chocolate bloom

To prevent chocolate bloom, it is important to follow proper storage practices. Here are some tips to prevent chocolate bloom:

  1. Keep it airtight: Store chocolate in an airtight container or zipper bag. If the original packaging is damaged or opened, transfer the chocolate to a new container or bag.
  2. Avoid Temperature Fluctuations: Avoid exposure to drastic temperature changes, which can cause condensation and subsequent bloom formation. The ideal temperature range for storing chocolate is 68-72°F with humidity below 50%.
  3. Buy fresh chocolate: When purchasing chocolate, check the production date and choose the freshest option available. Fresh chocolate is less likely to have fat or sugar bloom.
  4. Avoid refrigeration: Store chocolate in a cool, dark area of your home and keep the temperature below 75°F. Refrigeration can cause sugar bloom due to high humidity.

Removing chocolate bloom

If your chocolate has bloomed, there are effective ways to fix it and restore its appearance and texture. Here are two techniques you can use:

  1. Melt and mold: The easiest way to salvage bloomed chocolate is to melt it and form it into new shapes. To melt the chocolate, use a double boiler or microwave, being careful not to burn the chocolate. Once melted, pour the chocolate into molds of your choice and let it set in the refrigerator. Once set, remove the chocolates from the molds.
  2. Re-tempering: Tempering chocolate is a more time-consuming process, but can restore its shine and stability. To re-temper bloomed chocolate, follow these steps:
  • Chop the bloomed chocolate into small, even pieces.
  • Melt two-thirds of the chocolate in a double boiler or microwave, stirring occasionally, until it reaches a temperature of about 115-120°F (46-49°C) for dark chocolate or 105-110°F (40-43°C) for milk or white chocolate.
  • Remove the melted chocolate from the heat source and add the remaining one-third of the chopped chocolate. Stir continuously until all the chocolate is melted and the temperature drops to 88-90°F (31-32°C) for dark chocolate or 82-84°F (28-29°C) for milk or white chocolate.
  • Slightly warm the chocolate by placing it back over the heat source for a few seconds, stirring gently, until the temperature reaches 89-91°F (32-33°C) for dark chocolate or 83-85°F (28-29°C) for milk or white chocolate.
  • Your chocolate is now tempered and ready to use. You can pour it into molds or use it for dipping, coating or any other chocolate application.


Chocolate bloom, while visually unappealing, is a common occurrence and does not make the chocolate unsafe to eat. Understanding the differences between fat bloom and sugar bloom can help identify the cause of bloom. By following proper storage practices and avoiding temperature fluctuations, you can prevent chocolate bloom. If your chocolate does bloom, you can either melt and mold it or re-temper it to restore its appearance and texture. With these techniques, you can enjoy visually appealing and delicious chocolate treats.


Chocolate bloom repair: Effective methods to restore chocolate appearance and texture