I remember finding some of my old halloween candy as a child and taking my chances with the bloomed chocolate... and I actually loved the texture! I would love to know how to intentionally bloom chocolate. If you've ever had Aero chocolate from Europe, it reminds me quite a lot of that.
If you want to accelerate bloom you just have to cycle the temperature of the chocolate slightly. For this video, I would leave the chocolate bar out on the deck in the sun for a bit then bring it back inside so it didn't totally melt. If you do this a few times you should start seeing bloom!
It's both ironic and hilarious how this video is about "why it blooms and how to prevent it" while I literally just searched this because I wanted to make bloomed chocolate... I really like it's texture better :p
I got chocolate covered freeze dried bananas from Publix with bloom this is the first time its been like this and trust me I eat alot of chocolate covered strawberries and bananas
Hi abbey, so glad you made this video! I have a question about this, I have been experiencing chocolate bloom with my homemade chocolate chip cookies and I was wondering how I could fix this. I researched that chocolate bloom doesn't typically happen in baked goods like cookies because the other fats in the dough inhibit it?
I have terrible memories of "bloomed" chocolate. Opened a chocolate bar once and it had similar look to bloomed chocolate. Except it wasn't the "bloom residue", it was something left by worms that were digging through the bar. Now always I cut through chocolate first, before eating it lmao Quite a useful video though, finally know that it's not always worms hahahaha
@@AbbeytheFoodScientist haha, I doubt you will. I think it only happened to me because I kept some cheap bars in a cupboard for a long time. Never happened with higher quality chocolate or even expired Snickers bars and the like. My mother is a confectioner(I believe that's the word, English is not my native language) and none of the chocolate she works with or gifted me has ever caused any problems or bad memories either.
Hi abbey, thank you for this video! I have a question, how can I make this not happen? I have searched a lot and tried many ways, but it does not work for me. I melt the chocolate to 40-42 degrees, then add additional pieces to cool it, then wait for it to reach 29 degrees, then after shaping it, I store it in the refrigerator at 16 to 18 degrees Celsius, but it does not work for me.. I hope you will help me
Right, sugar bloom is when sugar is able to move to the surface and then some water evaporates leaving white, sugary deposits. Although sometimes it can be difficult to tell the difference between sugar and fat bloom!
Here's a simple way to find out. Try to put a drop of water on some of the bumps and see if it dissolves the sugar. The white bumps should disappear if it is sugar bloom.
@@AbbeytheFoodScientist oh thank you so much for the tip. I have huge stock of chocolates and I really didn't want to throw them away so I think this should work. How much time should it take to dissolve?
@@atulikapandey413 It should be pretty quick. Think about how quick sugar typically dissolves in iced tea or something of the likes. You should see a difference near immediately. I would try to add as little of water as possible to do this though.
I remember finding some of my old halloween candy as a child and taking my chances with the bloomed chocolate... and I actually loved the texture! I would love to know how to intentionally bloom chocolate. If you've ever had Aero chocolate from Europe, it reminds me quite a lot of that.
If you want to accelerate bloom you just have to cycle the temperature of the chocolate slightly. For this video, I would leave the chocolate bar out on the deck in the sun for a bit then bring it back inside so it didn't totally melt. If you do this a few times you should start seeing bloom!
Risked it all for that chocolate huh 😂
I ate it and my legs shot off.
It's both ironic and hilarious how this video is about "why it blooms and how to prevent it" while I literally just searched this because I wanted to make bloomed chocolate... I really like it's texture better :p
Me too 😂
The chocolate is still fine open up the chocolate out of the wrapper put it in the freezer and the color will come back in a day
Very nice presentation, easy to understand. How many weeks did the chocolate
sit on your passenger car seat????
Thank you so much for the explanation. It really help me out for the upcoming exam about chocolate.
Many years ago I also had an exam on chocolate :) I'm glad I could help with studying!
I got chocolate covered freeze dried bananas from Publix with bloom this is the first time its been like this and trust me I eat alot of chocolate covered strawberries and bananas
Bought some from Hawaii during the heat wave now happily munching after this vid 😅
Hi abbey, so glad you made this video! I have a question about this, I have been experiencing chocolate bloom with my homemade chocolate chip cookies and I was wondering how I could fix this. I researched that chocolate bloom doesn't typically happen in baked goods like cookies because the other fats in the dough inhibit it?
Right, usually cocoa butter is compatible with other fats like milk fat. Any chance your recipe is calling from some type of unusual fat?
I've also seen that as long as the cookies are fully in the dough, not sticking out too much, this helps prevent bloom too
I have terrible memories of "bloomed" chocolate. Opened a chocolate bar once and it had similar look to bloomed chocolate. Except it wasn't the "bloom residue", it was something left by worms that were digging through the bar. Now always I cut through chocolate first, before eating it lmao
Quite a useful video though, finally know that it's not always worms hahahaha
That's crazy!!! I hope I never experience that!
@@AbbeytheFoodScientist haha, I doubt you will. I think it only happened to me because I kept some cheap bars in a cupboard for a long time. Never happened with higher quality chocolate or even expired Snickers bars and the like.
My mother is a confectioner(I believe that's the word, English is not my native language) and none of the chocolate she works with or gifted me has ever caused any problems or bad memories either.
Hi abbey, thank you for this video! I have a question, how can I make this not happen? I have searched a lot and tried many ways, but it does not work for me. I melt the chocolate to 40-42 degrees, then add additional pieces to cool it, then wait for it to reach 29 degrees, then after shaping it, I store it in the refrigerator at 16 to 18 degrees Celsius, but it does not work for me.. I hope you will help me
Thanks, Abbey
I came to check if I could still eat the chocolate I found in a similar condition. Stayed for the explanation while enjoying it lmaoooo
Hah, glad you could enjoy your chocolate!
Thanks for this information ❤
Can it be fixed by re dipping in melted chocolate or gnash?
Yes, try melting it again and re-tempering it if you know how to do that!
watching this while eating a chocolate bar
There have some white bubbles inside the dairy milk chocolate. Should eat it?
Hmm... bubbles I'm not so sure about BUT if they are just harder white bumps that's chocolate bloom
There are round white such stuff in nutella jar
I hope its fat or sugar concentrate only
ohh my dairy milk have too
And how it gets white bubbles that's sugar bloom?
Right, sugar bloom is when sugar is able to move to the surface and then some water evaporates leaving white, sugary deposits. Although sometimes it can be difficult to tell the difference between sugar and fat bloom!
Thank you so much, actually I got bunch of chocolates from my friend, I was wondering that something unlucky happened with me. 😂😂😂 .
Glad I could help!
I have whitish greyish bumps on my chocolate are those sugar bloom?
Here's a simple way to find out. Try to put a drop of water on some of the bumps and see if it dissolves the sugar. The white bumps should disappear if it is sugar bloom.
@@AbbeytheFoodScientist oh thank you so much for the tip. I have huge stock of chocolates and I really didn't want to throw them away so I think this should work. How much time should it take to dissolve?
@@atulikapandey413 It should be pretty quick. Think about how quick sugar typically dissolves in iced tea or something of the likes. You should see a difference near immediately. I would try to add as little of water as possible to do this though.
I always thought it was age, this was great!
Masterclass!! Thank u! 👍🏼👌🏼
My chocolate bloom was worse than that example is is still fine
Still ate it was so good
Yes, still totally fine! Wow, you must've left that chocolate somewhere with a lot of temperature change?!
I thought you really had an abacus...🤣🤣🤣😂
*EDIT: OK, now I'm confused. That kitchen background was real but then it also was a green screen effect.
Fat that pulls up to the surface..safe to eat still
Left it out for to months it turned in to milk chocolate still ate it
Ewww bro 🤣💀
O yay I'ma eat a pond of this stuff now nom nom blaa
very very very good video
Thank you! I love talking about candy science :)
2 complicated
OK but you say nothing about how to use it or if it’s still usable so he talked about absolutely nothing
So how do I fix it??
You can try melting it down again in the microwave and let it resolidify at room temp or in the fridge!
Prove it then & eat at least one square on camera🙏🏻😁🥢