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Chocolate bloom is a whitish coating that can appear on the surface of chocolate. This effect is one of the main concerns in the production of chocolate. There are two types of bloom: fat bloom, arising from changes in the fat in the chocolate; and sugar bloom, formed by the action of moisture on the sugar ingredients. The unsightly crystals of fat and sugar bloom limit the shelf life of many chocolates. Chocolate that has "bloomed" is still safe to eat and often has very little difference in flavour, but may have an unappetizing appearance and surface texture.〔(【引用サイトリンク】Why does chocolate turn gray sometimes? Is it still safe to eat? )〕 ==Fat bloom== A great deal has been written about chocolate fat bloom. To date, it is generally accepted that visual fat bloom in chocolate is the cocoa butter that has separated toward the surface. It is caused by: *Poor (incorrect or incomplete) tempering of the chocolate *Incorrect cooling methods, including covering cold centers *The presence of soft fats in the centers of chocolate-covered units *Warm storage conditions *The addition to chocolate of fats incompatible with cocoa butter *Abrasion and finger marking There is no single universally accepted theory that describes fat bloom in chocolate. Current theories about fat bloom fall into two categories: polymorphic transformation and phase separation theory. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chocolate bloom」の詳細全文を読む スポンサード リンク
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