Chocolate bloom is a worldwide problem in the confectionery industry for many years. In early nineteenth Century, humans have started to study bloom and got a preliminary understanding of the frost formation. Chocolate Bloom is caused by many reasons including processing conditions, raw materials and storage temperature etc..
It is difficult for chocolate bloom to be stable. One of the reasons is the variety reason of blooming and the complex composition. On the other hand, the variety of chocolate products makes the scientific analysis of the bloom become more complex. The researchers studied the characteristics and process of formation by many ways, and put forward a series of theories to explain chocolate bloom.
