What Is Chocolate Bloom—And Should You Be Worried?

Understanding This Natural Quirk of Chocolate

If you've ever opened a bar of chocolate only to find a whitish, dusty coating on its surface, you may have wondered: Is it still good? Has it gone bad? What happened to my beautiful chocolate?

Fear not! What you’re seeing is called chocolate bloom—a harmless, natural occurrence that doesn’t mean your chocolate has spoiled. In fact, it can happen to even the finest gourmet chocolate. Here’s what you need to know.

What Is Chocolate Bloom?

Chocolate bloom comes in two main types:

1. Fat Bloom

This occurs when the cocoa butter (the natural fat in chocolate) separates from the other ingredients and rises to the surface. It often happens due to changes in temperature, like when chocolate is stored in a warm room or moves in and out of refrigeration. The result? A white or grayish film on the surface.

2. Sugar Bloom

Sugar bloom appears when moisture (usually condensation) comes into contact with the chocolate. The water dissolves some of the sugar, and when it evaporates, the sugar recrystallizes on the surface. This type of bloom tends to feel grainy to the touch.

Is It Still Safe to Eat?

Absolutely. Bloomed chocolate is perfectly safe to eat. It may not have the same smooth texture or glossy appearance, but the flavor is largely unaffected—especially if you're using it in baking or melting.

Why Does It Happen?

Even premium chocolate can bloom under the right (or rather, wrong) conditions. Here’s what usually causes it:

• Temperature fluctuations during storage or shipping

• High humidity or sudden exposure to moisture

• Improper tempering during the chocolate-making process (more common in mass-market products, not artisanal ones)

At Chocolat Michel Cluizel, for example, precise tempering and careful packaging help protect against bloom—but once the chocolate leaves our hands, storage conditions play a big role.

What Can You Do With Bloomed Chocolate?

If your chocolate has bloomed but you don’t love the texture for eating straight, here are a few delicious options:

• Melt it down for sauces, ganache, or hot chocolate

• Bake with it in brownies, cookies, or cakes

• Remelt and temper it for dipping or molding (if you’re feeling adventurous)

How to Prevent Chocolate Bloom

To help keep your chocolate in peak condition:

• Store it in a cool, dry place (ideally around 60–70°F or 16–21°C)

• Avoid the fridge, which can create condensation

• Keep it tightly sealed, away from humidity and strong odors

A Final Word for Chocolate Lovers

Bloom is not a sign of poor quality—it’s a sign that chocolate is a delicate, natural food. Understanding bloom means appreciating the science behind chocolate and knowing how to enjoy it at its best.

So next time you see that white coating, don’t worry. Your chocolate hasn’t gone bad—it’s just showing its true nature.