Bloom - How to prevent fat bloom

Callebaut chef Alexandre Bourdeaux shows you how to recognise fat bloom and explains how you can keep it from appearing on the surface of your chocolate.

GOOD TO KNOW

How can you slow down the appearance of fat bloom?
Store your finished chocolate products at a constant temperature between 18°C and 20°C.

Fat-based fillings (e.g. pralines or nut-based fillings) will make fat bloom appear faster. You can prevent this by adding 5% to 6% cocoa butter to your filling and then pre-crystallising (or tempering) it.