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How to fix bloomed chocolate

Melt it down and use it for baking, sauces or ganache, as the bloom disappears when the chocolate melts. To use it for coating or decorating, you'll need to temper it again.

How you can tell

  • A white, grey or dusty film on the surface
  • Streaks or swirls of pale colour
  • The chocolate looks dull instead of glossy

Why it happens

Bloom comes in different kinds. Fat bloom happens when cocoa butter rises to the surface and sets in an unstable form, often because the chocolate got warm or wasn't tempered properly. Sugar bloom happens when moisture, such as condensation from the fridge, dissolves sugar on the surface, which then dries into a powdery layer. Fat bloom feels greasy and melts when touched, while sugar bloom feels dry and gritty. Both only affect the surface and how the chocolate looks.

How to fix it

Option 1Melt and use it

  1. Break the chocolate up and melt it gently in a bowl over simmering water or in short bursts in the microwave
  2. Use it in brownies, cakes, sauces, hot chocolate or ganache

Option 2Temper it again

  1. Melt the chocolate and temper it to make it glossy and snappy again
  2. Use it for coating, dipping or decorating

Next time

  • Store chocolate in a cool, dry place away from strong smells
  • Avoid the fridge, or wrap it well and let it come to room temperature before unwrapping
  • Temper chocolate properly when you need it to set glossy

Terms on this page

General kitchen guidance, not food-safety advice. If food may be unsafe, for example undercooked meat or anything left out too long, follow the Food Standards Agency and throw it away if in doubt.