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Return To Chocolate FAQ Archive   What causes the light colored film on chocolate and what can I do to prevent it? Answered By Annecy Carlyle The light colored film that you see outside the chocolate is called bloom. 'Blooming' occur when chocolates are not properly wrapped, exposed to warm or cold temperatures and moisture causing the cocoa butter to separate from the cocoa solids and at the same time floats up and loses the glossiness the chocolate. This takes place because cocoa butter is a fat; heat is then absorbed quickly by fat unlike the other ingredients in the chocolate. To prevent your chocolate from 'blooming', store it in a cool and dry place and keep it away from light and air. Keep in mind that the bloom on the chocolate is not harmful. Once the chocolate melts, its usual rich brown color will retain. keywords: Chocolate | Chocolates | Cocoa | Truffles | Candy | Gifts | Bloom | Blooming About Chocolate

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