Jump to ContentJump to Main Navigation
The Kitchen as LaboratoryReflections on the Science of Food and Cooking$
Users without a subscription are not able to see the full content.

César Vega, Job Ubbink, and Erik van der Linden

Print publication date: 2013

Print ISBN-13: 9780231153454

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231153454.001.0001

Show Summary Details

To Bloom or Not to Bloom?

To Bloom or Not to Bloom?

Chapter:
(p.65) Ten To Bloom or Not to Bloom?
Source:
The Kitchen as Laboratory
Author(s):

Amelia Frazier

Richard Hartel

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231153454.003.0011

This chapter asks why the chocolate chips in cookies do not “bloom” after the cookies have been baked and cooled. Chocolate bloom refers to the grayish-white streaks appear in chocolate after it has melted and then resolidified. It may look like mold, but it is simply cocoa butter that has not crystallized properly. Bloomed chocolate is not harmful, but it looks unappetizing and has lost some of its flavor. The fact that bloom does not happen with chocolate chips prompted the authors to hypothesize that fat migration from the cookie dough into the chocolate chip was responsible, at least in part, for preventing bloom. They confirmed this hypothesis by baking cookies with different amounts and types of fat, including butter, palm oil, olive oil, and vegetable shortening. They discovered that all four fats inhibited bloom in chocolate chips provided the fat content was high enough in the cookie dough. Below this fat content, chocolate chips in the cookies bloomed.

Keywords:   science-based cooking, baking, chocolate, bloom, chocolate chips, cookie dough, fat migration

Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .