Why Does Chocolate Bloom?
In July, we reached a ridiculous 40 degrees in London, meaning we had to pause our shipping because our chocolate was simply melting as soon as it went outside (as were we). The heat has a huge impact on the chocolate industry, but it can also affect the chocolate itself.
The summer season is inevitably filled with messages from customers asking what has happened to their chocolate, why it has a strange texture or odd appearance. And no, we promise we're not sending you out of date chocolate!
WHAT IS BLOOMING?
When chocolate is exposed to rapid temperature changes, from warm to cold to hot to warm again, it 'blooms'.
Blooming happens when the cocoa butter in the chocolate melts and separates from the other ingredients, resulting in the chocolate crystallising and forming a whitish coating on its surface. Bloomed chocolate can look a bit funny, and whilst it's still totally fine to eat, its texture and appearance can change.
CAN I STILL EAT IT?
Personally, we never judge a chocolate bar by its cover and we can never see a bar go to waste, but we know it doesn't always look appetising!
If you still can't be convinced to tuck into your bloomed bar, try using it in a plant-based baking recipe: as chocolate chunks in cookies, chocolate flake sprinkles on cakes or (our personal favourite) melt it down for a fantastic chocolate fondue. That way you won't be wasting anything!
Always keep your chocolate in a cool, dry place, and if you're still not satisfied or want more info, drop us an email on email@example.com.