ABSTRACT
What is it? A phenomenon that causes chocolate to be whitened by the separation of fats and their migration to the outer part of the chocolate.
Additional information: This whitening occurs over time and is accelerated by sudden tem-
perature changes. Fat bloom can be minimized by the addition of emulsifiers other
than lecithin, which is already present in many chocolates; for example, sorbitan esters, sucrose esters, etc.
