TIL that the white stuff that sometimes appears on chocolate is called "chocolate bloom".
https://en.wikipedia.org/wiki/Chocolate_bloomOpen linkView original on lemmy.worldSyndicated from the fediverse. Read and engage on the original instance.
View original on lemmy.worldhttps://en.wikipedia.org/wiki/Chocolate_bloomOpen linkView original on lemmy.world
48 replies
Yeah, ain’t nobody got time for that. It’ll melt while i eat it anyways.
Wait, what are you selling?
yes
I’ll take 3, please.
There's always the "aw fuck it, roll it in cocoa powder" approach lol.
I read that as bonobos at first and was very confused. I need to finish my coffee.
Choc-rings.
chocking
Choking on chocking chocrings
So you sell last years (or older???) chocolate eggs somewhere?
tl;dr: There are two types of bloom, sugar and fat. Both result from storing the chocolate wrong, leading to either fat or sugar crystallizing on the surface of the chocolate. And both types influence the texture and taste somewhat but are completely harmless from a health perspective.
Personally I don't understand how this can happen. Who stores their chocolate long enough?
Sitting in a poorly climate controlled warehouse, or spending too long in a truck/shipping container are probably the most common cases I would think.
My wife.
Buy her any kind of fancy stuff from a gourmet chocolatier and its guaranteed to go in the bin in 18 months.
Alternatively, don’t chuck it. Eat it or give it to someone who will.
You dont understand, she is saving it for a special occasion.
The special occasion when someone finally gets to use the guest towels?
You should come over, then we can eat some chocolate and wash our hands.
Hell yeah brother. It'd be glorious wouldn't it?
lol I get it. But really, she isn’t saving it for a special occasion, unless the special occasion is the chucking.
Give her the chocolate then send it to me. :D
Same here. We have about 10 pounds of chocolate in a storage bin that's slowly growing stale.
does she not like it? or is she saving it because she thinks it's too precious?
Its too good to just eat because she wants some chocolate, so it sits there... and sits there... and sits there... while we throw a family block in the trolley each week when we do groceries.
https://www.theartofsimple.net/use-the-good-stuff/
That's not a divorce-level crime. It's execution-level.
There is also salt bloom! But that happens on smoked sausage like pepperoni or smokies.
Cigars can also develop a bloom.
Call it bloom if you want, but it is really mold.
You are wrong. It's ok. At least you are confident!
https://www.fohcigars.com/forum/topic/131757-foh-mould-study/
We get so much chocolate at Halloween. I'm not a big candy guy (pastries for me, thank you), and I'm sure as hell not letting my kids have unrestricted access to caffeine and sugar. We almost always have some left when the next Halloween rolls around. If I have a piece in September it will likely have bloom on it.
Me
My grandma
Alright, well let's get this out onto a tray; nice, mkay...
Nice hiss!
MRE chocolate
IFYKYK
This initialization took me way too long
Tbf the fact that the "F" is included makes no goddamned sense. Just always how I've seen it abbreviated 🤷🏼♀️
This how I used to get free chocolate bars. When it was hot out the vending machine at my work would warm the chocolate bars causing them to bloom, Effem and complain about my Mars bars and they would send me a coupon for for each chocolate bars. I would do it every month to a different address.
How'd you get a new mailing address every month?
I just used the work address and different unit number but it always came to the same place.this was 24 years ago so the didn't have Google maps to check.
@Emerald yeah people think it's gone off but it totally hasn't.
It does affect the taste a bit though, and it's not really good. Like stale bread. Edible; but not particularly pleasant.
https://m.youtube.com/watch?v=YbseBW-AWn4
Thanks
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I've been able to "repair" bloomed chocolate by melting it and mixing it back together