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Foods -- General

Why does chocolate develop a dull bloom on its surface?

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Chocolate that has undergone temperature changes, such as heating or chilling, will develop a dull "bloom" on the surface. This is because some of the fat has migrated to the surface and recrystalized. These crystals dull the surface of the chocolate but it is still safe to eat.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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