Chocolate Care: Don't Let it "Bloom

[aried]

these tips were in our newspapper the other day-it was talking about chocolate turning white which is called bloom and its when the temperature is too hot and caused by the cocoa butter rising to the surface. Bloom doesn't mean you can't use the chocolate. It will disappear when you melt it in a recipe.

Chocolate is like Goldilocks-it likes to be just right, not too warm and not too cold. Storing it in the refigerator isn't great because it can get damp, which can make it grainy. The best place to keep it is in a dark cabinet that stays cool, between 60 to 70 degrees.

I like the comment about goldilocks-something I can probably remember. When I have chocolate in frig-never last long

 

[Admin Greg]

. If you're using chocolate in a recipe, make sure it's at room temperature before you start. If it's too cold, it won't melt evenly and could cause the bloom. Chocolate can be quickly brought to room temperature by breaking it into small pieces and microwaving for short intervals of about 5-10 seconds. Stir the pieces each time to make sure the heat is distributed evenly.

 

[Admin Greg]

enough to get damp, but I do get bloom at times. I think it is because I am too lazy to melt it right away. I also have a problem with the chocolate being too thick when I melt it. I do it in microwave, and I think I need to use a lower temp and stir more often. When I do it on the stove it is fine. I also need to remember to keep out of drafts. I really like the idea of putting it in a dark cabinet. I think I will go find a cabinet to use. Thanks for the tips.