Wissenswertes Fettreif
Fat ripe
Fat bloom is usually caused by temperature fluctuations. If chocolates are exposed to sudden fluctuations - for example during transport and storage with changing temperatures - condensation can form on the surface of the chocolate. This condensation dissolves fatty components from the chocolate, which then become visible as a whitish film on the surface. If fat bloom has occurred, there are several measures you can take to reduce it. You can carefully wipe the chocolates with a dry cloth to remove the greasy film.
![SAW_Fettreif_Beitrag-01_1240x1920px](https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/70/85/86/SAW_Fettreif_Beitrag-01_1240x1920px_200x200.jpg 200w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/a0/2a/2f/SAW_Fettreif_Beitrag-01_1240x1920px_600x600.jpg 600w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/9d/64/68/SAW_Fettreif_Beitrag-01_1240x1920px_1280x1280.jpg 1280w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/a3/e4/45/SAW_Fettreif_Beitrag-01_1240x1920px_200x200@2x.jpg 400w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/56/6e/ef/SAW_Fettreif_Beitrag-01_1240x1920px_600x600@2x.jpg 1200w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/50/9e/d6/SAW_Fettreif_Beitrag-01_1240x1920px_1280x1280@2x.jpg 2560w)
Fogging of the surface is called fat bloom. It is caused by the cocoa butter slightly oozing out and is a visual defect, although the quality and flavour are retained.
![SAW_Fettreif_Beitrag-03_1240x1920px](https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/32/7d/4b/SAW_Fettreif_Beitrag-03_1240x1920px_200x200.jpg 200w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/97/c9/d5/SAW_Fettreif_Beitrag-03_1240x1920px_600x600.jpg 600w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/62/e0/ed/SAW_Fettreif_Beitrag-03_1240x1920px_1280x1280.jpg 1280w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/0f/3c/14/SAW_Fettreif_Beitrag-03_1240x1920px_200x200@2x.jpg 400w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/d4/2d/a6/SAW_Fettreif_Beitrag-03_1240x1920px_600x600@2x.jpg 1200w, https://storage.de.cloud.ovh.net/v1/AUTH_eeb3196963f6495f8553c4e61b6ad636/Sawade/media/image/e5/88/c4/SAW_Fettreif_Beitrag-03_1240x1920px_1280x1280@2x.jpg 2560w)
Another option is to gently heat the chocolates in order to re-integrate the leaked fat into the chocolate. It is often enough to place them near a heater for a short time and the fat bloom will disappear again. To avoid fat bloom, it is important to store the chocolates correctly. Ideally, they should be kept in a cool, dry room at a constant temperature. Most types of praline cannot withstand the cold of the fridge. They lose their flavour. A pantry or a wine fridge are ideal. Or you can eat the chocolates quickly. They taste best fresh anyway!