Sugar bloom can be avoided by keeping chocolate away from moisture and storing it in a cool, dry location (not in the refrigerator or freezer!). If the sugar bloom is mild, the chocolate may be saved by scraping the bloom off.
To get rid of chocolate bloom once and for all, you can always melt down the chocolate and re-mould it into a shape of your choice. Next time you notice a bit of bloom on a chocolatey treat, don't be so hasty to throw it away — enjoy it as it is, or if you don't like the texture, melt it down and use it in your baking.
The bottom line: Bloomed chocolate is fine for baking—just don't use it for dipping. NOT FINE FOR DIPPING: The white film reappeared on melted bloomed chocolate. FINE FOR BAKING: In baking recipes, the bloom on chocolate isn't noticeable.
Meet chocolate's archenemies: heat and humidity. To protect chocolate's texture, flavor, and appearance, store it at a constant 65-68°F, and at low humidity. Fluctuations in temperature and humidity (like when taken in and out of the refrigerator) create the perfect storm to produce the dreaded… chocolate bloom.
The answer is basically melt and then work with your chocolate at a temperature lower than 89F. Go lower in temperature if you are dealing with white or milk chocolate.
Sugar bloom happens when moisture comes in contact with the chocolate - it dissolves the sugar crystals on the chocolate's surface, leaving a white, powdery look. Fat bloom occurs due to improper storing conditions, dramatic changes in temperature, or a poor tempering process.
That white discoloration that sometimes forms on old chocolate turns the stomachs of chocolate lovers everywhere. For years, researchers have known that the harmless change, known as a fat bloom, is caused by liquid fat such as cocoa butter migrating through the chocolate and crystalizing on the candy's surface.
Although you might think storing chocolate in the fridge only alters its texture, refrigerating chocolate can actually impact its taste as well. As cocoa butter absorbs flavours and odours, you could find yourself munching on a chocolate bar which tastes like last-night's leftovers.
Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn't look too appealing). So instead of the fridge: Store it in a cool, dry place.
Fat bloom occurs when the chocolate gets too warm and the cocoa butter separates from the crystallized chocolate mixture and then re-solidifies and comes to the surface. This usually happens when the chocolate is kept at a temperature higher than 70-75 degrees Fahrenheit.
The white coating that forms on the surface of chocolate is called bloom, and—here's the good news—it's perfectly safe to eat.
Fat and sugar bloom damage the appearance of chocolate but do not limit its shelf life. Chocolate that has "bloomed" is still safe to eat (as it is a non-perishable food due to its sugar content), but may have an unappetizing appearance and surface texture.
Seized chocolate occurs when the chocolate you're melting comes into contact with moisture. Chocolate itself doesn't contain any moisture, so adding a small amount of liquid can disrupt the melting process.
Fat bloom can be identified by greyish or whitish streaks on the surface of the chocolate that typically feels slick. This blooming happens when the chocolate has been exposed to warm temperatures.
Here is how you can tell the difference between mold and bloom: Moldy chocolate has white fuzz growing above its surface and will feel fuzzy to the touch. Bloomed chocolate has a chalky layer or grey/white streaks on its surface and will feel slick to the touch.
You can help prevent chocolate bloom by storing it in a cool, dry place.
Dark chocolate, with its higher cacao content, can be good to eat for as long as three years past the best before. Due to their high milk contents, milk and white chocolates might not last as long as dark, but their longevity is still nothing to sniff at — you can expect to get another 8 months or so out of it.
Keep your treasured handmade chocolates and chocolate truffles in the fridge. They'll last two to three months there or in the freezer. At room temperature, they'd last only two to three weeks.
As a general rule, refrigerating chocolate can extend its shelf life by at least 25%, while freezing can prolong it by 50% or more. Place the original box in a heavy-duty plastic freezer bag, seal it tightly and then refrigerate for up to one year, or freeze for up to 18 months for best quality.
Due to potential contaminants and the likelihood that your chocolate is no longer in perfect temper, it's best to store that bag o' leftovers in the fridge. Refrigerated, the chocolate can be kept for a few months.
Ideally you should keep your chocolate in a cool, dark place with low levels of humidity and away from strong odours. Somewhere 16-18 degrees is perfect for long term storage but anything with a maximum of 24 degrees on the hot days should be okay.
How long can you leave chocolate out for? If the room is above 80°F, I'd make sure your chocolate is in a cooler spot within a couple of hours. Anything below that, and as long as it's not in direct heat (including sunlight), it should be fine indefinitely.
Tempering Chocolate Method 1
Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted.
As bacteria can't live in chocolate, chocolates don't have a use by date. Even if a bloom does appear, or your chocolate has a peculiar smell to it, it will still be safe to consume.