The change in the surface of chocolate that has been exposed to too high a temperature during storage or marketing is called:
A) Bloom
B) Frosting
C) Flaking
D) Layering
E) none of these

Question

Quizplus · Accepted Answer

Bloom is the correct term for the change in the surface of chocolate that occurs when it has been exposed to too high a temperature. This can manifest as a white or grayish coating on the chocolate, caused by either sugar or fat migration to the surface.

The Change in the Surface of Chocolate That Has Been