Callebaut chef Alexandre Bourdeaux shows you how to recognise fat bloom and explains how you can keep it from appearing on the surface of your chocolate.
Hello, i've just made plain milk chocolate (25%), using hand grinder & food precessor, it was well tempered, i use plastic mold, start molding at 32celsius, unmold after 2 hours, it was shinny and snappy, then fat bloom appears when it reach down to 27 celsius. I appreciate your brilliant sugestion.
When you mention cocoa based fillings, do you mean such ingredients with cocoa or chocolate itself? Ex: I use white chocolate, cream and passion fruit pulp for my filling, is it considered cocoa based filling?
I have the problem of melting chocolate, dipping a plastic spoon in it , adding chocolate chips or sprinkles to it and letting it harden for coffee stirs. I usually put in fridge for 10 minutes to help set. And it does. But then a streaky white film or spots appear making it look like 2 year old chocolate. This happens over night or in a couple days after being in a container. Should the wet chocolate be covered while setting up in the fridge? Would that help? Or it total air dry be better? Then how should I keep it once out on the table. I like to wrap them for gifts like for Christmas, but making them ahead has resulted in this problem and I feel they won't be good for giving. I know it's just a "reaction" and the chocolate is perfectly fine but looks awful! HELP!! Thanks!
If you're only just melting the chocolate and dipping the spoon immediately, you're not tempering the chocolate. You must temper the chocolate and precrystalize the chocolate so that it won't bloom. If it's tempered, it should set without putting it in the fridge. It's not recommended to put chocolate in the fridge (especially tempered chocolate) because chocolate and humidity/water doesn't mix.
I keep mixing cocoa butter (chocolate) into my filling (inside me) but I still get fat migration on the outside (my hips).. what am I doing wrong?! :-D :-D But seriously, I have really enjoyed your helpful videos thank you. I've never seen it all explained so well.
Hi there. Many root causes can be defined for this to happen. Apart from our tutorial movies we also have a set of "troubleshootings" available on our website, especially on that topic. We would recommend you to check if any of the aspects mentioned there could help you solving the matter. Please find the link here: www.callebaut.com/en-OC/chocolate-technique/troubleshooting/chocolate-bloom If any further assistance is needed - don't hesitate to reach out to us again! Best regards!
Hi! That's a creative solution, but this will not solve the problem of course. It will indeed delay the blooming but on top you will have a thicker layer of chocolate. Our alternative advice would be to improve the pre-crystallization of the peanut base, with more dry substance in the recipe and -if possible- reduce the fat content. Wishing you lot's of success!!!
To avoid fat migration: Mix the Peanut Butter with at least 25% chocolate to create a nice emulsion - Shell the moulds with milk or white chocolate (these grades will not migrate with the peanut butter so easily) - Store at 12'C - migration will be accelerated in warmer temperatures
Now I understood the reason to why the nut praline filling has to be brought to 23C. Thanks!
Extremely helpful videos!
Hello, i've just made plain milk chocolate (25%), using hand grinder & food precessor, it was well tempered, i use plastic mold, start molding at 32celsius, unmold after 2 hours, it was shinny and snappy, then fat bloom appears when it reach down to 27 celsius. I appreciate your brilliant sugestion.
I do the same process but the problem still? which temperature the fridge should be coz we are in a very hot country
When you mention cocoa based fillings, do you mean such ingredients with cocoa or chocolate itself? Ex: I use white chocolate, cream and passion fruit pulp for my filling, is it considered cocoa based filling?
I have the problem of melting chocolate, dipping a plastic spoon in it , adding chocolate chips or sprinkles to it and letting it harden for coffee stirs. I usually put in fridge for 10 minutes to help set. And it does. But then a streaky white film or spots appear making it look like 2 year old chocolate. This happens over night or in a couple days after being in a container. Should the wet chocolate be covered while setting up in the fridge? Would that help? Or it total air dry be better? Then how should I keep it once out on the table. I like to wrap them for gifts like for Christmas, but making them ahead has resulted in this problem and I feel they won't be good for giving. I know it's just a "reaction" and the chocolate is perfectly fine but looks awful! HELP!! Thanks!
If you're only just melting the chocolate and dipping the spoon immediately, you're not tempering the chocolate. You must temper the chocolate and precrystalize the chocolate so that it won't bloom. If it's tempered, it should set without putting it in the fridge. It's not recommended to put chocolate in the fridge (especially tempered chocolate) because chocolate and humidity/water doesn't mix.
Sir.. how to use coco butter ? How much coco butter
I keep mixing cocoa butter (chocolate) into my filling (inside me) but I still get fat migration on the outside (my hips).. what am I doing wrong?! :-D :-D
But seriously, I have really enjoyed your helpful videos thank you. I've never seen it all explained so well.
Hi there. Many root causes can be defined for this to happen. Apart from our tutorial movies we also have a set of "troubleshootings" available on our website, especially on that topic. We would recommend you to check if any of the aspects mentioned there could help you solving the matter. Please find the link here: www.callebaut.com/en-OC/chocolate-technique/troubleshooting/chocolate-bloom If any further assistance is needed - don't hesitate to reach out to us again! Best regards!
Go to a higher cacao ratio like, 80. - 90% cacao !
My peanut based chocolates have bloomed overnight, if I dip them again (over the top of the bloom) will this solve the problem?
Hi! That's a creative solution, but this will not solve the problem of course. It will indeed delay the blooming but on top you will have a thicker layer of chocolate. Our alternative advice would be to improve the pre-crystallization of the peanut base, with more dry substance in the recipe and -if possible- reduce the fat content.
Wishing you lot's of success!!!
👍 👍 👍
so recently i have been making chcolates filled with peanut butter and this is happening what can i do?
To avoid fat migration: Mix the Peanut Butter with at least 25% chocolate to create a nice emulsion -
Shell the moulds with milk or white chocolate (these grades will not migrate with the peanut butter so easily) - Store at 12'C - migration will be accelerated in warmer temperatures