October 3, 2021 - 8:48pm
Chocolate bloom in chocolate loaves
Hey guys! So I recently baked a loaf of chocolate chip bread, and a few days later the chocolate bloomed inside the loaf. Has anyone experienced this before? I understand that chocolate blooms when in contact with moisture but I dont get this when I bake chocolate chip cookies.
I need some enlightenment here!
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If chocolate blooms when in contact with moisture it would stand to reason why it's less susceptible to blooming when baked in cookies. Cookies being dryer and bread being more moist. You could try lowering the hydration of the dough if you think it's too high and/or baking for a bit longer. I also understand to prevent blooming it should be stored at cooler temperatures. You could always try a different brand of chocolate chips to see if their process for making chocolate will produce different results when baked in a bread.