“Sometimes when I unwrap chocolate or an Easter egg it has whitish grey streaks. I’m always unsure about letting the kids eat it when it looks like this – is it okay?”
The streaks are called bloom. They are harmless swirls of cocoa fat that have risen to the surface. It happens when the chocolate gets warm and then cools again without being tempered. The sugar crystals loose emulsion and then reform.
When you buy chocolate it has been tempered which stabilises the crystals, keeping the chocolate shiny, but exposure to temperature variations can cause it to literally lose its temper – resulting in bloom. It’s still perfectly edible so have no fear.
This recipe first appeared in Food magazine.
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