Fat Bloom

Chocolate products that have grey or white greasy-feeling streaks on the surface may be exhibiting fat bloom.

 

Causes and solutions

  • Couverture was not properly tempered

    Learning the basics of tempering chocolate will lay the foundation for achieving consistent, professional results.

    Introduction to Tempering Chocolate

  • Temperature of couverture or of finished product was too warm

    Careful adherence to recommended temperatures for crystallizing, working with, and storing chocolate will help avoid fat bloom.

    Tricks to Avoid Chocolate Fat Bloom

  • Improperly formulated filling caused migration of filling components, affecting the shells

    Use a trusted recipe or be sure that your proprietary recipe is properly formulated

    Fundamentals of Ganache

  • Improperly prepared filling caused migration of filling components, affecting the shells

    Emulsifying is a fundamental technique. Mastering it is key for professional results.

    Emulsifying a Ganache

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