Chocolate field glossary

Fat bloom

Pale haze or streaks caused when fats move or cocoa-butter crystals reorganize.

Making · working definition

Use the word
with precision.

Why it matters: It explains pale streaks or haze caused by fat movement or crystal reorganization and helps distinguish a quality defect from obvious mold.
Common confusion: Appearance alone cannot establish safety, and fat bloom is different from rough moisture-driven sugar bloom.
Practical example: Heat cycling in transport can soften cocoa butter, which later recrystallizes into a visible grey film.

Evidence trail

Review of cocoa-butter polymorphism, tempering and bloom mechanisms.

Identifies known or reasonably foreseeable hazards for cocoa, chocolate and confectionery processes.