What does "bloom" refer to in chocolate?

Bloom in chocolate refers specifically to the appearance of a white coating that occurs on the surface due to fat separation. This phenomenon typically happens when chocolate is stored in fluctuating temperatures, causing the cocoa butter within the chocolate to rise to the surface and solidify, creating a whitish film. While this does not indicate that the chocolate is spoiled or unsafe to eat, it affects the visual appeal and texture, which is why it's generally considered undesirable in high-quality chocolate products.

Understanding bloom is crucial for anyone working with chocolate, as it highlights the importance of proper storage and handling, particularly with regard to temperature and humidity. When chocolate is tempered correctly, it remains stable and less prone to blooming, thus maintaining a shiny finish and smooth texture.