date:Jun 29, 2012
ypothesized that fat migration from the cookie dough into the chocolate chip during baking would disrupt cocoa butter crystallisation when cooled, thus restricting bloom.
They found that while this sensation played some part, it did not give a full explanation and other ingredients in the cookie dough must also be responsible for bloom prevention .
Although fat migration clearly contributes to bloom inhibition the exact mechanism behind this inhibition is still unknown,said the study
Based on