That Chocolate Powder

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore, author of Tasting Wine and Cheese, about that white powder on your chocolate. Is it still safe to eat?

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Episode Transcript

Speaker 1 (00:03):
This is Connoisseur's Corner. I'm Jordan Rich and joining me
today is Adam Santamori, author of the book Tasting Wine
and Cheese, An Insider's guide to mastering the principles of pairing.
And Adam, you know a thing or two about chocolate
as well. Why the powdery coating we sometimes see everybody's.

Speaker 2 (00:16):
Had a bar chocolate that develops that white, sort of
powdery coating on the surface. What is it is It's
safe to eat and I get it. I mean it
could be anything, right now, The good news is, yeah,
that bar of chocolate is still perfectly safe to eat.
That coating is called bloom, and no it's not mold, thankliveness.
There are two kinds of bloom, sugar bloom and fat bloom.
And sugar bloom happens when the sugar's in the bar

(00:38):
separate from the other ingredients and they form a kind
of dusty layer on the surface. It's caused by moisture.
Either the bar became wet at some point and dried out,
or it was stored in a really humid environment. And
you can tell sugar bloom because it typically takes on
this grainier texture. Now, fat Bloom happens when the fast
and chocolates separate out from every everything else. Remember, cocoa

(01:01):
beans are naturally around fifty percent fat, and we call
that cocoa butter. High temperatures, typically over seventy or seventy
five degrees fahrenheit, cause those to separate and form a
thin layer on the surface. Now, what do you do
if the bloom forms nothing? The texture and the flavor
will take a little hit from the blooming, but it's
still completely safe to.

Speaker 1 (01:19):
Eat, Thank you, sir. He's Adam Santamori and that's his website,
Adam ce n t a MRI dot com. Check it out.
This is Jordan with Connosur's Corner WBZ, Boston's news radio