A Chocolatier Explains Why Chocolate Turns White—and How to Fix It

Nothing ruins a chocolate craving or carefully planned baking project faster than unwrapping a bar that looks dusty rather than decadent. But although that chalky film or those matte swirls on the surface might seem suspicious, you shouldn't panic—and most definitely don't toss it. 

I'm a professional chocolatier, and I'm here to tell you that what we pros call bloomed chocolate doesn't mean it has gone bad—it's simply lost its temper. (It happens to the best of us.) In this case, though, temper isn't about mood swings—it's about temperature and climate swings. A little fluctuation in climate can cause the bloom; it's a harmless change in the chocolate's structure and appearance. The good news is that your chocolate is still perfectly safe and easy to revive. Read on to learn why bloom happens and two ways to fix it. 

What Is Tempered Chocolate?

You probably didn't know it, but the chocolate you eat or use for baking has been tempered. Tempering is the process of carefully heating, cooling, and agitating chocolate so its fat crystals align in just the right way. When done right, tempered chocolate has a glossy sheen, a clean “snap” when broken, and a texture that stays firm and smooth at room temperature.

This shine and snap come from the cocoa butter itself. It can solidify in any of six different crystal forms, each with a unique melting point ranging from 63 to 97 degrees Fahrenheit, depending on whether it's dark, milk, or white chocolate. Only one of those forms— the beta crystal—is stable enough to create that smooth, reflective finish. When cocoa butter cools and sets in this form, it contracts into a dense, glossy surface that stays solid until it meets the warmth of your mouth. 

What Causes the White on Chocolate?

Chocolate should always be sold in perfect temper, but life happens. Maybe a shipment sat too long on a loading dock, your pantry became humid during summer storms, or your groceries lingered in the trunk too long. These fluctuations in heat and humidity pull the chocolate out of its stable state, allowing less orderly fat crystals to take over or causing sugar to migrate and recrystallize on the surface. The result is either a white, streaked, or greasy-feeling surface—known as fat bloom—or a mottled, chalky, dusty-feeling on the surface, called sugar bloom.

Is It Still Safe or Good to Use?

Yes, whether it's fat bloom or sugar bloom, the white simply means your chocolate isn't at its best. It doesn't affect safety or overall flavor, only texture. You may notice the chocolate crumbles rather than snaps, or feels slightly grainy on the tongue instead of melting silky-smooth. Because texture influences how chocolate melts on your taste buds, it can impact how you perceive its flavor, making it seem slightly muted or bland. However, it's entirely reversible, and once restored, the chocolate's full richness and flavor are ready for your enjoyment.

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How to Fix Chocolate Bloom

You can absolutely still use bloomed chocolate—professional chocolatiers do it all the time. There are two options: you can either melt it into a recipe or retemper it.

The Simplest Option: Melt and Use It

The easiest way to rescue bloomed chocolate is to simply melt it and use it in your baking or cooking. Once melted, the bloom disappears entirely. Use it for creamy ganache, simple hot fudge sauce, decadent flourless chocolate cake, or chewy brownies. Many recipes already call for melting chocolate in the first steps, so you're not even adding any extra work to your project—as if the temper never faltered.

Re-Temper It

If you plan to use the chocolate for dipping truffles, molding, or snacking on its own, you'll want to re-temper it to restore that signature snap and silky texture. The process takes practice, so be patient as you learn.

How Chocolate Is Tempered (or Re-Tempered)

Set up a double boiler: Heat about water in the pan, add the chocolate to the bowl, and set it inside the pan.

Melt completely: Heat the chocolate to 104 to 122 degrees Fahrenheit (depending on type) to melt all six types of fat crystals and sugar crystals formed on the surface.

Cool and seed: Add a few pieces of already tempered chocolate to "seed" the mix, encourage the formation of stable beta crystals, and lower the temperature to 78 to 82 degrees; stir constantly.

Rewarm to working temperature: Gently raise the chocolate to 82 to 90 degrees, so it's smooth, fluid, and ready to use.