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Can you explain the concept of “bloom” in chocolate?

Chocolate bloom refers to two common issues: sugar bloom and fat bloom. Sugar bloom occurs when moisture from the air dissolves sugar on the chocolate’s surface, creating a white, powdery appearance. Fat bloom happens when cocoa butter migrates to the surface due to temperature fluctuations, resulting in a dull, grayish film. While bloom doesn’t affect the safety of chocolate, it can impact its appearance and texture.

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