Chocolate bloom

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/chocolate-bloom

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the remediation technique?Re-tempering: melting the chocolate, ensuring homogeneity, and re-solidifying under controlled cooling conditions
2. What is the related scientific fields?Food chemistry, physical chemistry, materials science, and crystallization kinetics
3. Why does chocolate bloom look white?It looks white because the crystals that appear on the surface are lighter than the chocolate itself.
4. How does temperature cause fat bloom?When chocolate gets warm, the cocoa butter melts. As it cools, it can form less stable crystals that move to the surface, creating bloom.

Polymorphism: The ability of a solid material to exist in multiple crystalline forms with different physical properties.
Tempering: A controlled process of heating and cooling chocolate to stabilize cocoa butter crystals for a smooth finish and snap.
Hygroscopic: Readily absorbing moisture from the air.