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.
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.
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!