Tag Archive: bloom
BarkTHINS Snacking Chocolate
September 14, 2017
Last month I wrote a review of 7th Street Confection’s Dark Chocolate Thins (Raspberry & Quinoa). I thought they were pretty tasty.
Today, I have an extremely similar product from BarkTHINS®. To the best of my knowledge, BarkTHINS came first, in 2013. The flavor is different, but the concept is the same; thin dark chocolate pieces with inclusions. Today I’m trying Dark Chocolate Pumpkin Seed with Sea Salt.
Is Expired Chocolate Still Good?
March 26, 2012
Recently I received a question from a reader wondering if a rather large supply of chocolate, 2 years past expiry, would still be good to use.
It's a good question. And it doesn't really matter the quantity of chocolate. Here's my answer...
Chocolate Bloom
March 1, 2012
Chocolates are supposed to be smooth and glossy. However, there would be instances wherein you'll observe white blemishes on them known as called chocolate "bloom." It can indicate that the chocolate wasn't stored properly.
Chocolate bloom is a sandy, white film that sometimes forms on the surface of chocolate. Although not pleasant to look at, it is actually a harmless defect. Bloom can be formed from cocoa butter or sugar that has risen to the surface.
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Chocolate in the Freezer?
December 17, 2010
A question I hear somewhat frequently is, "Should I store chocolate in the freezer?"
A friend once told me that the best place to store chocolate is in your mouth. 🙂
Now for a more serious answer, the best place to store chocolate is in an odor-free, air-tight container surrounded by a 65 to 68 F air temperature with no more than 50% relative humidity. How’s that for precise?
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Harry & David Truffles
November 29, 2010
Harry & David is a large direct marketing and e-commerce company that sells many edible products, including chocolate.
Harry & David may be best known for their gourmet fruit and gift baskets. Recently, I sampled a bag of gold foil wrapped chocolate truffles from a gift basket.
They looked good on the outside, meaning the packaging was nice. But once opened, I saw that they had been taken over by bloom – perhaps stored in a place that with fluctuating temperatures. I can’t imagine it myself, but could it have been the last thing left in the gift basket???
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Working With Chocolate and Caramel Filling
August 8, 2010
One of my email subscribers was wondering how chocolate candies made with high water content fillings, like caramel, can seemingly withstand blooming or other adverse effects?
It is true that even the smallest amount of water and chocolate don’t get along. The combination often leads to problems like seizing and sugar bloom. Yet, you can buy chocolate-covered caramels and see for yourself that they look good and tastes good. They have a fairly decent shelf life, too.
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