Fat bloom shows up as grayish or streaky marks on the chocolate’s surface.
It usually happens when chocolate is exposed to changes in temperature — for example, when it melts a little and then hardens again. The fat in the cocoa butter moves to the surface, creating that uneven color.
Does It Mean the Chocolate Has Gone Bad?
Not at all. Both types of bloom only affect the way chocolate looks, not its safety.
You can still eat it — it just may not look or feel as smooth as fresh chocolate.
What Professionals Do
If you ever spot bloomed chocolate at a high-end chocolate shop, it’s okay to mention it. Chocolatiers usually avoid selling it because it doesn’t look as appealing.
If the chocolate contains nuts or fillings, they’ll often discard those pieces.
But if it’s a solid bar of milk or dark chocolate, they’ll typically melt it down and reuse it for dipping fruits or other treats.
During this process, they make sure anything dipped is completely dry — since moisture is the main cause of bloom.
