Ryan’s notes

Chocolate bloom art

Usually, you want to temper chocolate. Tempering is the process of creating a stable crystal structure in chocolate that results in a smooth, shiny, melt-in-your mouth bar. The tight crystal structure keeps fat, sugar, and cocoa molecules in formation. But when fat separates from solid cocoa the results can be stunning. Tempered chocolate is what you want to eat, but untempered chocolate is cooler to look at—it can even resemble cratered extraterrestrial landscapes!

I'm experimenting with applying different temperature gradients, humidity levels, and movement as molten chocolate cools to get varying results:

A series of bloom experiments

I'm also interested in how bloom forms over time. I made a 6-week timelapse to get a better sense of this slow and continuous process:

Various blooms

Here's a collection of chocolate blooms. I'll add more over time.

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