date:Jun 29, 2012
Fat bloom can appear as a white film on the surface of chocolate when oil creates recrystallization of some cocoa butter triglycerides, causing the chocolate to be less appealing to consumers.
The study recently published in the journal Food Research International asked why chocolate chips in cookies exhibited less bloom despite being subjected to sufficient heat to melt and break temper of the chocolate.
Unknown reason
The authors, including a researcher from General Mills RD department, h