Gray Discoloration in Chocolate

The gray discoloration in chocolate is called "bloom". Cocoa Butter Bloom happens when chocolate is stored at temperatures above 78F melting it and causing the cocoa butter to rise to the surface. Sugar Bloom occurs when condensation causes sugar to dissolve and rise to the surface.

If chocolate bloom, don't worry. Bloom does not affect the chocolate flavor and quality and usually regain its original color when used in a recipe.

To prevent bloom, store chocolate tightly covered in a cool dry place.

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