Chocolate defects

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When working with chocolates a lot of care must be taken. The first of all, believe me, is to read the label. Yes, it is from that moment that you really know what you are handling. It’s that conversation that we always repeat here, be careful with hydrogenated and fractionated fats.
It may not seem like it, but behind a nice chocolate, there is a very precise job and the result is clear when comparing a professional product with our first homemade chocolate experiments.
Chocolate is basically a chemical structure of crystallization of carbohydrate (sugars) and cocoa lipid (fat). When solubilizing (melting) the chocolate, in order to recrystallize it, it is essential to carry out tempering (which is the process of regrouping the structural crystals), respecting temperatures and avoiding contact with water. However, defects can arise after work, even if it is done correctly, did you know?
The defects of the flame chocolate: Fat Bloom and Sugar Bloom.
Fat Bloom (Blossoming fat) is a whitish formation on the surface of the chocolate. This happens when the chocolate has been stored or exposed at inappropriate temperatures (high or low). This defect can usually be corrected by redoing the tempering process from the beginning, so you don’t need to be scared when opening a chocolate package and seeing it whitish. Who does not remember having put leftover Easter eggs in the fridge and when it was time to remove it from being white? Now you know, it’s Fat Bloom.
Sugar Bloom (Blossoming sugar) is a granular formation that appears in chocolate, like small crystals, small balls or a rough texture on the surface of the bar. This defect cannot be corrected in tempering. If you try, you will just relocate the lumps to other places in your chocolate. This problem happens when the chocolate comes in contact with moisture or water, then the sugar melts and forms larger and larger crystals. That’s why chocolates have such tightly sealed packaging. If you open a chocolate package and notice this granular / rough formation, contact the manufacturer’s customer service. A chocolate placed in the freezer, when placed in an open environment, the moisture in the air will condense on its surface and certainly cause sugar Bloom.
A quality chocolate has a satin shine, slight resistance to touch, melts easily in the mouth, cannot have pronounced acidity. All of this is the result of work done with precision. That’s it, it’s a scale, it’s a thermometer‚Ķ and of course, a lot of love.

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