What causes the whitish streaks and haze sometimes seen on chocolate?
A. Fat bloom / heat bloom and sugar bloom are the reasons for the discoloration. Fat bloom / heat bloom: When fat (cocoa butter) crystals separate from the chocolate they can travel to the surface. When bloom appears as a white haze it indicates that the chocolate was exposed to sun or was stored too warm. It does not affect taste. When it appears as white spots or streaks it may mean the chocolate was not in perfect temper and fat (cocoa butter) crystals were able to come to the surface. Chocolate that was not in good temper may be crumbly in texture when broken. Sugar Bloom: When chocolate is exposed to large temperature and/or humidity differences, condensation forms on the surface, melting some of the sugar crystals in the chocolate. After the moisture evaporates, the sugar will crystallize on the surface of the chocolate and may have a slightly gritty feel until they melt on the tongue. This condition is often caused by improper storage in the refrigerator or freezer.
