There are two types of chocolate bloom - sugar bloom and fat bloom. sugar bloom is when chocolate gets wet and the water dissolves the sugar on top. the sugar crystallizes and forms a white, moldy looking film on top. fat bloom is when chocolate's temperature quickly changes which pushes the cocoa butter to the top forming a white pattern on the surface.
A sugar bloom is a type of chocolate that can sometimes turn grey.
Bloom may also form if chocolate is exposed to a range of temperatures or humidity. All bloom is, is the cocoa butter or sugar in the chocolate rising to the surface of the chocolate.
Fat bloom is the effect of inadequate tempering or when the chocolate has been subjected to high temperatures making the chocolate sweat. Visible as a dull white film on the surface of the chocolate and visual defect only. The chocolate is perfectly safe to eat and does not alter the taste of the chocolate.
There is pure, unsweetened, sweet, milk, white, bloom, dark, and raw chocolate.
It depends on the temprue
Truly moldy chocolate is not safe to eat. Though many times, people do confuse chocolate bloom with mold.
No. Orlando Bloom was not in either the original or new version. http://en.wikipedia.org/wiki/Orlando_bloom#Filmography_and_television
Generally the dates on chocolate are because of "bloom" ... that whitish discoloration that appears on the surface of old chocolate. It's more a cosmetic issue than anything else.
bloom turns into dark bloom when it sexes the dark bloom
Microbiologically, they should be OK since they are a shelf stable product. But they could pick up flavors from the fridge and the chocolate could 'bloom' and turn white/gray.
Yes, "will bloom" is the future-tense of the word 'bloom'.
Yes, the word 'bloom' is both a noun (bloom, blooms) and a verb (bloom, blooms, blooming, bloomed).Examples:He cut a bloom to give to his mother. (noun)The tulips have begun to bloom. (verb)