Fat bloom is the boogeyman for many chocolatiers.
Although fat migration doesn’t affect the safety of your products, it’s one of those topics that never stops making its way into chocolate discussions.
One quick search on the internet and you’ll see how many people look for solutions for that annoying white layer that fat bloom leaves on the surface of their bonbons and tablets.
Over the years, I’ve noticed that a few simple practices and swaps can help you prevent fat bloom.
Here are three tips you can use to avoid fat bloom in your chocolate bonbons.
1. ALWAYS temper all your fat-based fillings (i.e., pralinés, crunches, dujas, giandujas)
- First, melt them in the microwave to 30°C.
- Then, use your favorite pre-crystallization technique (like adding 1% creamy cacao butter) and bring it down to 23-24°C.
- Now you can use it.
2. Top and bottom chablon are essential for enrobed bonbons
Likewise, if you’re making enrobed bonbons, don’t forget to make a milk chocolate top and bottom chablon (especially if your filling is fat-based). Enrobing them in milk chocolate is also useful.
I have a free class on the school website with all you need to know about chocolate chablons. Click here to watch it.
3. Avoid temperature fluctuations
Store your bonbons at 16°C or below.
Even better: pack them, wrap them very well with plastic wrap, and freeze them or keep them in a wine cooler (or cold room) at 14°C.
Is fat-bloom something you’ve struggled with? I’d love to know how you fixed it.
With love,
Melissa