Abstract
This chapter asks why the chocolate chips in cookies do not “bloom” after the cookies have been baked and cooled. Chocolate bloom refers to the grayish-white streaks appear in chocolate after it has melted and then resolidified. It may look like mold, but it is simply cocoa butter that has not crystallized properly. Bloomed chocolate is not harmful, but it looks unappetizing and has lost some of its flavor. The fact that bloom does not happen with chocolate chips prompted the authors to hypothesize that fat migration from the cookie dough into the chocolate chip was responsible, at least in part, for preventing bloom. They confirmed this hypothesis by baking cookies with different amounts and types of fat, including butter, palm oil, olive oil, and vegetable shortening. They discovered that all four fats inhibited bloom in chocolate chips provided the fat content was high enough in the cookie dough. Below this fat content, chocolate chips in the cookies bloomed.
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