One of the indications of chocolate product degradation is blooming. It is distinguished by the loss of surface shine, which is replaced by a white coating. These effects are caused by insufficient processing, inappropriate chocolate content, and incompatible storage conditions. It can alter these characteristics to enhance chocolate's resistance to blooming and its texture, flavor, and appearance. Several factors must be considered when creating blooming-resistant chocolate, such as chocolate particle size, fat content, processing techniques, and storage conditions. This concise review will discuss fat blooming in chocolate, from its formation to its contributing factors and methods for resolving it.
Chocolate's Blooming Phenomenon: A Brief Review of The Formation Process and Its Influencing Factors
