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Bloom on Chocolate

Bloom on Chocolate. A defect in chocolate coatings (q.v.), differentiated into two types: Sugar bloom which appears as a white film on the chocolate surface and is caused by excessive sugar crystallization (q.v.); and fat bloom (q.v.) which occurs in the form of dull-grey surface streaks that result from the variable temperature tolerances of the constituent hard butters (q.v.) and cocoa butter (q.v.) that make up commercial chocolate.