Sugar Bloom

A dull white film that may be seen on the surface of the chocolate, as the result of surface moisture dissolving sugar in the chocolate and subsequent re-crystallisation of the sugar on the chocolate surface.

Sugar bloom is generally the result of a temperature shock: most often, storing chocolate in the refrigerator and removing it to serve. When the chocolate is placed in the warm environment, condensation collects, and dissolves the sugar in the chocolate; when the water evaporates, the sugar re-crystallises into rough, irregular crystals on the surface which gives the chocolate an unattractive appearance. A visual and textural defect only; the product is fine to eat.

If chocolate has been stored in a cold place, allow it to come to room temperature slowly before opening the package, thus minimising the condensation.