Chocolate bloom refers to the discoloration and texture changes that occur on the surface of chocolate. There are two types of chocolate bloom: fat bloom and sugar bloom. It...

Tempering chocolate is the process of heating and cooling chocolate to specific temperatures, resulting in a stable crystal structure. This process ensures that the chocolate has a smooth texture,...

When heat is applied to chocolate, the cocoa butter starts to melt, causing the chocolate to transform from a solid to a liquid state. This process is known as...