What is “bloom?
There are two types of chocolate bloom, fat bloom and sugar bloom. Both of them produce a greyish film on the surface of the chocolate. Sugar Bloom: Surface moisture, which forms when chocolate is stored in a humid environment, or when it is moved quickly from a very cool environment to a very warm one, causes sugar bloom. The moisture dissolves sugar, and, after evaporating, leaves behind tiny sugar crystals. It feels grainy when touched. Fat Bloom: If chocolate is improperly tempered, stored in an overly warm environment, or exposed to quick temperature changes, cocoa butter may separate from the chocolate and accumulate on the surface. Known as fat bloom, it feels greasy when touched. Although both types of bloom are safe to eat, sugar bloom can be really nasty and grainy. Fat bloom can usually be fixed by melting and tempering the chocolate. Both can be avoided by properly storing chocolate.
A. Bloom is the dull “finish” or sometimes frosty-like “film” that appears on the surface of beeswax, usually when the wax is cold and exposed to air. Bloom is caused by the softer oils in the wax coming to the surface. It is not harmful and may be removed by blowing warm air from a hair dryer over the wax (not so close you melt the wax) or by buffing the candle with a nylon stocking (although this does not work well with hand-rolled honeycomb candles).
