Warm Weather?

When the sun does eventually decide to shine here in the UK, we take measures to ensure that our chocolates continue to arrive in top condition!

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SUMMER CHOCOLATE STORAGE

In warm temperatures, we’d recommend chilling your chocolates in the refrigerator. You can also reform slightly melted chocolates in this way. But to keep out the moisture-laden air seal the box in a plastic bag.

IF YOU CAN’T STAND THE HEAT…

With warm summery weather (hopefully) upon us, you may find that it’s not just your garden that is blooming. Bloom in the chocolate world refers to white or grey patches that appear on chocolate. So what can you do about it?

There are two different kinds of bloom. The first, fat bloom, is triggered by high or fluctuating temperatures causing some of the cocoa butter to rise to the surface and reset. The good news is that, unsightly though it is, it won’t affect the taste of the chocolate. Dark chocolate, containing a good quantity of cocoa butter is particularly sensitive to fat bloom. Mass produced chocolate that contains vegetable fat instead of cocoa butter does not suffer from fat bloom.

The second, more serious type, sugar bloom, occurs when moisture comes into contact with the chocolate, causing it to dissolve and crystallise on the outside. This can make the chocolate grey and gritty – it’s edible but unlikely to please the palate!

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