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A chocolate bloom is the formation of crystals on the exterior of chocolate that makes the surface appear gray, swirled, or... wise GEEK clear answers for common questions
A condition affecting the surface of chocolate. The chocolate adopts a dull, tannish-white color and feels gritty when touched. Only appearance is affected - not taste. It is caused by condensation of water vapor from air on the chocolate surface. The sugar in the chocolate dissolves in the water, then the water evaporates and the sugar crystals remain on the chocolate. What is fat bloom? A condition affecting the surface of chocolate. The appearance is similar to sugar bloom (dull, white), except it is shiny and feels greasy when touched.