These yummy truffles are starting to bloom. Every now & then, esp in the summer, we receive a call or two from recipients telling us that the chocolates they received have a greyish white coating. I am always horrified but tell they to rest assured... it's NOT mold and completely fine... it has simply fallen out of temper (usually because of the heat) and bloomed just like the truffles, pictured here. What the heck does that mean? Well, here is the answer from the professionals in great detail. :)
Bloomed Chocolate Chips
Fat bloom is more complicated and may be caused by a combination of factors. These include improper storage conditions, changes in temperature, or poor tempering (or lack of tempering altogether). When chocolate is afflicted with fat bloom, it may have a powdery white-gray or tan appearance and be soft or crumbly in texture, which is the harshest version. Think of the Chipits or chocolate chips in your cupboard that you haven't seen since last fall or so... lots of temp changes in your kitchen through the year I would imagine. Bloom is a constant concern for chocolate-makers and chocolatiers, especially those who ship their products. (P.S. like us, in warm couriers cars and vans!!) One thing to note: chocolate that has turned white from bloom is not harmful to your health at all!
Hope that helps, and no, those truffle didn't get wasted... Tami & I both enjoyed them completely.
Smiles, Carole