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Wild and Sacred Blog Portal

Cacao: Sugar & Fat Bloom


Sugar bloom and fat bloom can occur in our cacao after the meticulous process of roasting, toasting, and grinding into paste. These blooms may arise when the cacao is exposed to sudden temperature shifts during transportation or high humidity levels during certain times of the year. Unfortunately, it is challenging to completely prevent the bloom from occurring under these conditions. Nevertheless, we hold deep appreciation for the artistry and craftsmanship involved in creating cacao paste, which originates from cultures that have mastered their processes, ceremonies, and intentions. It is with utmost admiration for this craft that we have created this article, with the intention of sharing powerful information about sugar bloom and fat bloom in cacao.


When it comes to cacao, sugar bloom and fat bloom are two common phenomena that can occur and affect the appearance of chocolate.


Sugar bloom refers to the crystallization of sugar on the surface of chocolate. It happens when moisture comes into contact with the sugar in chocolate, causing the sugar to dissolve and then recrystallize when the moisture evaporates. Sugar bloom typically appears as a white, powdery or grainy coating on the chocolate's surface. While it may not affect the taste of the chocolate, it can alter its texture and visual appeal.


On the other hand, fat bloom occurs when the fats or cocoa butter within the chocolate migrate to the surface. This can happen due to temperature fluctuations or improper storage conditions. Fat bloom often appears as a dull, whitish or grayish film on the chocolate's surface. Unlike sugar bloom, fat bloom can affect the taste and texture of the chocolate, making it appear less smooth and altering its mouthfeel.


Both sugar bloom and fat bloom can be prevented by proper storage methods. Keeping chocolate in a cool, dry place is key to avoiding moisture-related issues that can lead to sugar bloom. Additionally, avoiding extreme temperature changes can help prevent fat bloom. It's important to note that while these blooms may affect the appearance of chocolate, they do not necessarily indicate that the chocolate is spoiled or unsafe to consume.


Understanding sugar bloom and fat bloom can help individuals appreciate the delicate nature of chocolate and take the necessary steps to store it properly to maintain its quality and appearance.


Wild and Sacred Cacao is created by the the Cacao Amor community and the Nuevo Amanecer Women's Collective in Guatemala.

You can purchase online through https://www.wildandsacredportal.com/shop




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