Food Safety – Testing for Bloom or Spoilage in Whitish Chocolate

What you're looking for is 'tempered' chocolate. Tempered chocolate has that sheen and snap to it. When properly heated and cooled, the cocoa butter in the chocolate formed the correct crystalline structure for this to occur. When the process is uncontrolled, you get dull chocolate that doesn't snap quite as well.

There's a few (1,2,3) different ways to do it. But overall the easiest way - in general terms, is to heat chocolate to the correct temperature (check the links for correct temperatures for your type of chocoloate), stir in *pre-tempered chocolate (from the store or such) as it cools, and then slightly reheat.

Or, buy a tempering machine.

This should give you that gloss your after.

*_{Store bought chocolate is pretty much always tempered and the dull gray of the chips doesn't mean its not tempered - just scratched up. You can use this to stir into your cooling chocolate at step 2.}

It is likely that prior to use there is minimal likelihood of the ingredients separating as the transport and shelf storage of the item is likely considered controlled. Once in a home kitchen, the problem is not with spoilage (there are plenty of preservatives in it), but that storage fluctuations and use may throw the emulsifiers.

Although I am inclined to dismiss the need for refrigerating it, the is likely that across a few million units, a less stable batch may make its way into a hot and then cold and hot and then cold kitchen and the contents would separate.

For big brands, a major focus is to ensure consistency among products in spite of quality or diverse ingredients; hence watery domestic beer (U.S.), Lay's potato chips, and refrigerated chocolate syrup that is harder to use than when stored at room temp.