FRAN COSTIGAN

Queen of Vegan Desserts

  • FRAN COSTIGAN
  • MEET FRAN
  • APPLAUSE
  • SERVICES
  • EVENTS
  • BOOKS
  • RECIPES
  • VIDEOS
  • BLOG
  • RESOURCES
  • CONTACT

October 24, 2013 by Fran Costigan 9 Comments

How to Fix Bloomed Chocolate

Bloomed chocolate is not ruined chocolate. This cosmetic issue can be fixed and the chocolate can be used! Follow these steps to melt bloomed chocolate and give it new life.

I used a lot of chocolate ( at least 100 pounds and maybe more) when I was writing Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, Running Press. (That means I ate a lot of greens, fruit and beans too!!)

Shortly after I sent the final pages off to the publisher, I wanted to inventory the bars, nibs, chips and assorted bags of chocolate in my pantry. Among the treasures, I found two bags of “bloomed” chocolate. This just means that the chocolate is mottled with a dusty whitish or beige rough film. Bloom happens when chocolate is stored above 85°. This causes the cocoa butter, the fat in the chocolate– and it is not dairy butter– to rise to the surface.

Do not throw out with bloomed chocolate! it’s just a cosmetic problem and Bloomed chocolate can be fixed and used.

photo of bloomed chocolate

In order to use the bloomed chocolate that I found, I melted it slowly over a water bath, which is a nothing more than a homemade double boiler.

How to Safely Melt Bloomed Chocolate

  1. Pour a few inches of water into a saucepan and heat the water to the lowest simmer.
  2. Set a heatproof bowl on the pan, making sure the bottom of the bowl sits above the water.
  3. Chop the chocolate and put it into the bowl.
  4. Place the bowl on the saucepan.
  5. Wait until the chocolate has melted halfway to the center and start stirring with a silicone spatula.
  6. Remove the bowl from the heat when the chocolate is nearly, but not completely melted and stir gently until the chocolate is fully melted.

  chocolate in water bath

Sure enough, the bloom was gone and now I had lots of nice dark melted chocolate.  I poured the melted chocolate onto a parchment-lined quarter sheet pan, and rotated the pan until the chocolate was spread evenly. The sheet pan went into the freezer briefly to allow the chocolate to set. I broke the cold chocolate into shards and placed then in an airtight container, where they will stay fresh and bloom-free in the freezer for up to 3 months. Serve them on puddings, cakes, ice cream, etc, or just nibble.

I treated some bloomed 55% chocolate the same way, except I poured a thicker layer and mixed in a lot of  raisins. (It was now 6:30am, and I was thinking oatmeal with raisins.) What I got was a chunk of Raisinettes that I cut into pieces and froze. Full disclosure. There are very few pieces left.

This is a treats version of eating down the fridge. Use what you have.  Waste not; want not.

Related

Filed Under: Chocolate Tagged With: chocolate, Fran Costigan, vegan, vegan baking, vegan candy, vegan chocolate, vegan dessert

Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

SaveSave

Comments

  1. AvatarSharon @BigCityVegan says

    October 24, 2013 at 10:36 pm

    Hi Fran,

    I love your blog!! This is a great tip. I always thought that bloom meant the chocolate had seen better days and best be on it’s way in to the trash, not my stomach. Like you said, what a waste that would be, a culinary crime!

    I signed up to your newsletter so I will be sure not to miss a thing.

    Reply
    • FranFran says

      October 24, 2013 at 10:51 pm

      Hi Sharon,
      I’ve attended some of your presentations about social media and blogging and you’ve been so generous with advice, but it did take me a long time still to get this published. Now I’m pyched to share more tips!I’m so glad you like the post and hope you enjoy the newsletter too!

      Reply
    • FranFran says

      November 11, 2013 at 4:56 pm

      Hey Sharon,
      I thought I’d replied but you know I’m new to blogging!! So if this is a duplicate, well, learning curve.
      Hope to see you soon!!
      Fran

      Reply
  2. AvatarEmily Nolan Joseph says

    October 24, 2013 at 10:58 pm

    Hi Fran! I’m so happy to see your blog, especially since you’ll be talking about chocolate most of the time! 🙂 Hope you get the chance to check out my blog, too. I would love to share one of your recipes for a guest post if you are up for it!
    XO
    Emily
    My Kind of Life

    Reply
    • FranFran says

      November 11, 2013 at 4:54 pm

      I’ve checked out your blog! It’s great. Nice to meet you at Candle Cafe West Vegan Chocolate Book Signing.

      Reply
  3. AvatarBhupinder @BhuDeo says

    October 25, 2013 at 1:44 pm

    Hello Fran!

    Tina (@LuckyInFrance) tweeted a link to your blog and it mentioned chocolate! That was enough of a reason for me to visit your blog. I never heard the term “bloomed” chocolate. So, I guess I learned something new today! Your pictures of chocolate look yummy!

    Have a good weekend!

    Bhupinder
    @BhuDeo

    Reply
  4. FranFran says

    November 11, 2013 at 4:52 pm

    I’m sorry to have taken so long to answer you. I’m new to blogging. I’m glad you learned something new. You were not alone – learning about bloomed chocolate. Thanks for your comment!

    Fran

    Reply
  5. AvatarTwyla Gottleber says

    April 10, 2016 at 1:53 pm

    Thanks for the fantastic blog.I am constantly trying to find new and also innovative concepts.

    Reply
    • FranFran says

      April 10, 2016 at 2:18 pm

      I’m so happy that you are interested in my information. Let me know what you’d like to know more about.

      Fran

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

Subscribe to Fran’s newsletter

Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

Upcoming Events

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

RECENT POSTS

  • Almond Flour Marzipan
  • Double Chocolate Chunk Cookies Made with Vegan Butter
  • Hannukah Latkes
  • Dreena’s Nanaimo Bars – Dreena’s Kind Kitchen (Giveaway)
  • Rouxbe Culinary Courses Summer Flash Sale

SPECIAL OFFERS



Main Street Vegan Academy

RECIPES

beverages
cakes & cupcakes
cookies & bars
frozen-desserts
fruit desserts
muffins & breads
pies & tarts
puddings, mouse & creams
savory dishes
truffles and confections

Subscribe to Fran’s newsletter

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Tumblr

Privacy Policy

SEARCH

Top 30 Vegan Baking Blogs Winner
Vegan Baking Blogs

Copyright © 2023 Chef Fran Costigan — Site by KAPOK STUDIO

Cookies

This site uses cookies: Find out more.