Real Chocolate & NO Artificial Flavors, Colors or Sweeteners? Get out!

We're making changes - for the better! You may have noticed our freshly redesigned boxes showcase that we no longer have artificial flavors, colors or sweeteners in a majority of our bars (and soon all of our sweet treats, including cheesecake!)! And we know what you're thinking...

"Great news, but I dare you to try to make your bars even better!" Challenge accepted! First step, swapping our chocolate flavored chips to REAL chocolate chips in our Chocolate Fudge Brownies. If you really want to amp up the chocolate fun, put the fudge brownie in the microwave for 10 delicious! Go do it right now. We will wait.

Welcome back! Real chocolate is the best, but it's also a little sensitive (who isn't?). Occasionally, you might notice a bit of a white dusty coating on the real chocolate chips, this is called "blooming." To help explain what it is, we gathered a few bloom facts below, but the bottom line is if you see chocolate blooming it does not mean it's spoiled, it's just not as pretty.

Chocolate Blooming Factoids

What is blooming?

Bloom looks like a dusty, white coating on the surface of real chocolate chips.

What are some of the conditions that can cause blooming to occur?

Bloom can also occur when the brownie has been exposed to extreme heat. An example of this would be a box of brownies sitting in a hot car all day. This allows the chocolate to melt and disrupts the fat crystal structure. Bloom can also occur if you store the brownie in the cold fridge and then open it, allowing it to sit out. The cold chocolate will cause moisture from the air to condense on the chip and cause sugar bloom.

Is there a safety concern?

No, chocolate bloom does not spoil the chocolate chips any way other than aesthetically.

Are there different types of bloom?

Fat bloom occurs when the chocolate chips in our brownies are baked in the oven and then cooled before packaging. During this process, fat crystals from the cocoa butter melt out of its previously stable structure and then migrate to the surface of the chocolate chip where it can appear as bloom when exposed to high temperature condition.

Sugar bloom occurs when water comes into contact with the chocolate chip. The water dissolves the sugar in the chip and it recrystallizes on the chip's surface as bloom.

Is there product quality impact?

Real chocolate chips are more susceptible to bloom than confectionary chips because of the cocoa butter content and the lack of stabilizers. Bloom can occur at many points in the shelf life of the product but isn't necessarily a sign of old or bad product.







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