En dag i august 2018 åpnet vi tre plater på rad med bloom. De to første hadde varmebloom: kakaosmøret har smeltet og lagt seg som et hvitt belegg på overflaten. De ble trolig skadet på en fire timer lang bussreise gjennom Den dominikanske republikk.
Den tredje hadde sukkerbloom, som er mye sjeldnere. Fukt trekker sukkeret ut til overflaten, og platen kjennes ru som sandpapir. Det påvirker ikke smaken så mye, men sjokoladen blir hard og sprø. Les mer om hvitt belegg på sjokolade.
Opprinnelig innlegg
Chocolate tasting bad luck! Today I opened three bars in a row that had bloom damage. 🙁🙁🙁
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The first two as shown in the first picture had heat bloom, meaning that the cacao fat has melted and been deposited on the surface as a white goo. While having been properly stored by me, they probably didn’t survive a 4 hour bus drive across a sunny Dominican republic after purchase…
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The second picture shows a bar with a much rarer issue, namely sugar bloom. This is caused by excessive humidity drawing the sugar out to the surface, which while not very visible leaves the bar feeling rough like sandpaper. This is not so bad for the taste, but the chocolate had become extremely hard and brittle. Not sure how this happened however, most likely it was before I bought it.
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Opprinnelig publisert på Instagram 22. august 2018.
