Ever reach into the fridge or cupboard and notice odd white spots on chocolate? You might be wondering: Is it safe? Should I toss it?
Don’t make any make any rushed decisions! Those marks are likely just “bloom” — a harmless, naturally occurring process. So, what’s actually going on — what exactly is bloom and can you still eat it? Let’s take a look.
Fat bloom vs. sugar bloom: What’s the difference?
White streaks or spots on chocolate (known as “bloom”) can appear as either fat bloom or sugar bloom. While these affect the look of your chocolate, there’s no need to worry: it’s still perfectly safe to eat.
Fat bloom
Fat bloom is the most common ‘blemish’. Cocoa beans contain around 50% fat (aka cocoa butter). When the cocoa butter separates and rises to the surface you get fat bloom: a pale, streaky or cloudy film. This often stems from temperature swings or imperfect tempering.
This is natural. The chocolate still tastes the same, but it doesn’t look as glossy.
Sugar bloom
Sugar bloom happens when moisture contacts the chocolate. The moisture dissolves the sugar which then recrystallises on the surface. It creates a rough, grainy look. This usually happens when chocolates you store chocolate in a fridge and then move it to a warm room.
Is it safe to eat chocolate with bloom?
Yes! Both fat and sugar bloom are safe to eat. The texture might feel a bit dry or chalky, but the flavour usually stays intact.
A good rule of thumb: if it smells off, tastes stale, or shows any sign of mould, it’s best to skip it. Otherwise, enjoy it as is or melt it into your favourite recipe without worry.
How to prevent bloom from happening
If stored correctly, chocolate can be stored for quite a long time ( dark chocolate can be stored up to two years!). You can stop bloom before it starts with these tips:
- Keep it (not too) cool—ideal storage at 15–18 °C
- Skip the fridge unless absolutely necessary. Avoid sudden temperature changes.
- Seal out moisture. Use airtight containers or a dark, dry cupboard.
Use bloomed chocolate for baking!
White spots on chocolate fade once the chocolate is melted or mixed, making it a great choice for baking. No need to toss it. Whether it’s fat or sugar bloom, the flavour still stays full and rich. Dark, white, or milk chocolate with white spots can still be put to good use.
Melting bloomed chocolate is a simple way to reduce waste and still enjoy something delicious. Once melted and stirred into a batter or dough, nothing is lost. Just smooth, deep cocoa ready to shine in brownies, cookies, or cakes. It’s ideal for recipes where taste matters more than appearance. Problem solved!
What to do with Bloomed Chocolate? Try These TCC-tested Recipes
- Fudgy Chocolate Brownies – Gooey, rich, and forgiving! Bloom melts away into a velvety brownie base
- Fudgy Brownie Cookies – This is for the cookie lovers. Chewy meets crispy in cookie form, topped with melty cocoa drops.
- Moelleux au Chocolat – Feeling French? Soft, decadent mini-chocolate cake with a molten centre.
- Peanut Butter Swirl Brownies – Chocolate and peanut butter in playful, marbled harmony. Best of both worlds.
Want to unlock your full cocoa creativity? Check our recipes for more ideas.
So, now that you know what bloomed chocolate is and how to use it, are you ready to put that bloomed chocolate to good use? Grab your aprons. Let’s make it happen!
