And can you still eat it? We explain.
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The chocolate bar that almost changed history. #Shorts
Maggie Hennessy is a freelance food writer and certified chef specializing in food culture and history ingredient deep dives and recipe writing. Her work appears regularly in publications such as Food & Wine Salon Bon Appetit the Chicago Tribune Epicurious Food52 Taste and Plate.
Nothing kills the Valentine’s Day mood like unwrapping a candy bar that costs the same as a bottle of bubbly only to find it’s covered in a chalky whitish substance instead of a luscious shiny creation. This unsightly but harmless phenomenon is known as chocolate bloom. What’s going on and has it ruined your chocolate moment for good? We recruited former Le Bernardin executive chef Michael Laiskonis now executive chef at the Institute of Culinary Education in New York City to explain what chocolate bloom is why it happens and how you can prevent and even reverse this candy plague.
First a little background. (Real) chocolate consists of just two ingredients: sugar and cocoa beans. The latter consists of cocoa solids (the hulled roasted and fermented mass of cocoa fruit seeds) and cocoa butter (less sexy known as fat).
