- Title Pages
- One The Science of a Grilled Cheese Sandwich
- Two Sound Appeal
- Three Mediterranean Sponge Cake
- Four Spherification
- Five Konjac Dondurma
- Six Stretchy Textures in the Kitchen
- Seven Moussaka as an Introduction to Food Chemistry
- Eight The Sticky Science of Malaysian Dodol
- Nine The Perfect Cookie Dough
- Ten To Bloom or Not to Bloom?
- Eleven Bacon
- Twelve Scandinavian “Sushi”
- Thirteen Maximizing Food Flavor by Speeding Up the Maillard Reaction
- Fourteen Lighten Up!
- Fifteen The Meringue Concept and Its Variations
- Sixteen Why Does Cold Milk Foam Better?
- Seventeen Ice Cream Unlimited
- Eighteen Egg Yolk
- Nineteen Ketchup as Tasty Soft Matter
- Twenty Taste and Mouthfeel of Soups and Sauces
- Twenty-one Playing with Sound
- Twenty-two Baked Alaska and Frozen Florida
- Twenty-three On Superb Crackling Duck Skin
- Twenty-four Sweet Physics
- Twenty-five Coffee, Please, but No Bitters
- Twenty-six Turning Waste into Wealth
- Twenty-seven Restructuring Pig Trotters
- Twenty-eight Innovate
- Twenty-nine Eating Is Believing
- Thirty Molecular Gastronomy Is a Scientific Activity
- Thirty-one The Pleasure of Eating
- Thirty-two On the Fallacy of Cooking from Scratch
- Thirty-three Science and Cooking
To Bloom or Not to Bloom?
To Bloom or Not to Bloom?
- (p.65) Ten To Bloom or Not to Bloom?
- The Kitchen as Laboratory
- Columbia University Press
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.
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