What is a chocolate flower?

Chocolate flower refers to the formation of crystals on the outside of chocolate, which makes the surface appear gray, swirling or bold. This usually occurs due to poor or incorrect storage or as part of chocolate preparation for use in the production of candies without proper chocolate alleviation. There may be two basic types of flowering in chocolate: fat flowering occurs when fatty solids in cocoa butter melt and come to the outside of chocolate before reforming like crystals; Sugar flowering occurs when sugars crystallize on chocolate exterior. Chocolate flower results in an unpleasant appearance and potentially bold texture, but does not change the taste of chocolate. Flower chocolate can still be safely consumed.

Although there are two basic ways to appear chocolate flower, both tend to create similar results. The surface of the chocolate will often seem gray or swirling and can also attract a bold appearance and Texcure. Both types of chocolate floweroften occur due to incorrect storage or handling of chocolate, which usually leads to exposure to humidity or extreme temperature changes.

Flooming with fat is one of the main causes of chocolate flower and often produces a gray exterior commonly perceived as a flower. There are several different theories why this type of flowering occurs, but is attributed to fats in cocoa butter used to produce chocolate. The interior fats are usually melted or separated from the rest of the chocolate and emerge on the pores to the outside of the chocolate. Once they are outside, these fats solidify again and create gray color.

Blooming sugar is another main cause of chocolate flower and produces a bold texture and appearance. This type of flower occurs when sugars are in chocolate, often on the outside, exposed to water or moisture and disall. Once the moisture evaporates, the sugars remain behind and form crystals. By creatingThe appearance and texture that is bold because sugar crystals fear the outer part of the chocolate.

Chocolate flower usually does not affect the taste of chocolate and can be used to eat safely, even if it can be unsightly. The melting of the chocolate that blooms, often removes color or bold texture, although it should be alleviated before returning to a solid form to prevent future chocolate. Touching involves the process of alternating heating and cooling of chocolate to control how fats in cocoa butter behave and prevent fat flowering. As long as the chocolate is alleviated and is not exposed to moisture or high humidity, flowering should not occur.