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Kerry Beal

Kerry Beal

If your chocolate spends too long in the fridge at too low a temperature - (even in the wine cooler which doesn't have a compressor) - when you remove it from the cool out into the room - then condensation will form on the surface of the chocolate (dew) - the sugar in the chocolate will move out into the water, then as the water evaporates you will be left with crystalline sugar on the surface of your chocolate. This is sugar bloom. 

 

Don't be surprised if the chocolates you left in the regular fridge for 3 hours develop sugar bloom.

Kerry Beal

Kerry Beal

If your chocolate spends too long in the fridge at too low a temperature - (even in the wine cooler which doesn't have a compressor) - when you remove it from the cool out into the room - then condensation will form on the surface of the chocolate (dew) - the sugar in the chocolate will move out into the water, then as the water evaporates you will be left with crystalline sugar on the surface of your chocolate. This is sugar bloom. 

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