Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition

  title={Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition},
  author={Yasuyoshi Kinta and Richard W. Hartel},
  journal={Journal of the American Oil Chemists' Society},
Bloom on chocolate with different levels of cocoa butter seed addition was investigated. When insufficient cocoa butter seed crystals were added to give proper temper, the chocolate developed bloom as dark brown spheres in lighter color areas, similar to that seen in bloom on untempered chocolate. These dark colored spheres overlapped and the lighter color areas disappeared with increasing seed amount added. The relationship between seed amount and lighter color area (bloom), as quantified by… 

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