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What you are seeing is called “blooming”. Chocolate, especially in hot days, are sensitive to temperature. When the chocolate is exposed to high temperature it melts and then hardens again (non-tempered) with white spots and unspecified shape. Although the appearance is not aesthetic, the chocolate is perfectly healthy and edible.
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In a cool, dry, odorless environment protected from heat sources and sunlight. Ideally between the temperatures of 15ºC and 18ºC degrees (59ºF -65ºF) and at 40-65% humidity. It is very important to avoid any dramatic temperature variation. Neither low to high or high to low. Resist the urge to put it in your refrigerator or freezer unless you can vacuum pack it first. Water and chocolate are not good friends and humidity or condensation will cause chocolate to bloom.
