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sugar bloom

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grey colour on chocolate surface. Caused by the presence of tiny sugar crystals that form when the sugar in chocolate dissolves in free water and then recrystallises on the surface when the moisture evaporates. Gives a sandy feel to the chocolate. Bloom may be a result of moisture condensing on cold chocolate before it is packaged, or from water accidentally splashing on the product, or moisture migrating from the centre of the product.

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