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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
point of chocolate. Dirty moulds (during application)Dirty moulds can initiate fat bloom due to a residue chocolate layer being left on the mould that acts as seed or site of crystal nucleation for subsequent deposited chocolate. This newly deposited chocolate will form surface bloom. Proper cleaning of moulds is essential.